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Quesadilla with chicken and cheese at home

Homemade Chicken and Cheese Quesadillas

A crispy tortilla with a hearty filling for a quick bite. This toasted Mexican-style quesadilla is packed with a juicy filling of chicken, cheese, and vegetables. It makes a great breakfast or a filling snack any time of day.

UnicornSteak

Recipe author

Quesadilla with chicken and cheese at home

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Composition / ingredients

Servings:

Tortilla (Two tortillas)

Chicken fillet (Pre-cooked through)

100

Cherry tomatoes

Onion

Hard cheese

Greenery

Salt

Bell pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 13 g

Fats 21 % 7 g

Carbohydrates 41 % 14 g

171 kcal

GI: 7 / 0 / 93

Cooking method

Cooking time: 15 min

Step 1:

Prep and chop everything you'll need for the quesadillas. Heat a low-sided nonstick skillet over high heat, then turn it down to medium. Lay the first tortilla in the pan. Scatter a little coarsely grated cheese over it, then add the cherry tomatoes and the chicken breast you've already cooked through.
Step 2:

Arrange onion rings over the top. Red onion works best here, though I didn't have any on hand.
Step 3:

Sprinkle with finely chopped parsley, then top with the remaining grated cheese. All told, the first tortilla shouldn't toast for more than two minutes, or it will burn.
Step 4:

Add the finely chopped bell pepper and season with salt to taste. Red or green bell pepper is a nice choice — I think they make the quesadilla look more striking when you cut into it.
Step 5:

Top with the second tortilla. Give it about 30 seconds for the cheese to melt and hold everything together, then flip the quesadilla and cook the other side for a couple more minutes. Take it off the heat, cut it into four equal wedges with a pizza cutter, and serve right away.

Maybe it was just the tortillas I bought, but here's something I noticed: as it toasts, the tortilla base shrinks a little in diameter. So once you flip the quesadilla, cook it for exactly as long as you did the first side — that way both tortillas end up the same size. I served mine with a thick guacamole-style sauce: mashed avocado with salt and a generous squeeze of lemon juice. It came out fantastic! A crisp tortilla with a hearty filling of chicken, vegetables, and cheese is a winning combination, and paired with my favorite avocado sauce, a simple quesadilla turns into something truly special. You honestly can't stop eating it. Enjoy!