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Homemade quesadias with minced chicken

Homemade Chicken Quesadillas

Quesadillas are a beloved Mexican classic. This filled tortilla makes a delicious snack any time of day, especially if you have tortillas on hand. Traditionally they're made with corn flour (masa), but since store-bought corn flour here often lacks enough binding gluten, all-purpose wheat flour works better. For a little heat, add some red chili to the filling if you like your food spicy. The quesadillas come out really tasty and satisfying. Serve with any drink — ideally a hot one.

sharlis

Recipe author

Composition / ingredients

Servings:

Flour

Vegetable oil (1 tbsp for the dough, 2 for frying the filling)

Butter

Salt

Baking powder

0.5

Water

0.3

Salt

Ground chicken

300

Bell pepper

Onion

Hard cheese

150

Tomato paste

Green onion

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 10 g

Fats 37 % 13 g

Carbohydrates 34 % 12 g

191 kcal

GI: 36 / 0 / 64

Cooking method

Cooking time: 40 min

Step 1:

Make the tortilla dough. Sift the flour into a deep bowl and mix it with the salt and baking powder.
Step 2:

Pour in a tablespoon of vegetable oil and add the diced butter. Rub it all together with your fingers until it looks like coarse crumbs.
Step 3:

Pour in hot water, about 120–140°F (50–60°C). Start mixing the dough in the bowl with a spoon, then turn it out onto a floured surface and knead by hand until it's right: it should pull cleanly away from your hands and feel elastic and soft. Shape it into a ball, wrap it in plastic, and let it rest for 20 minutes.
Step 4:

Divide the dough into 4 pieces for 4 tortillas. Roll each one out thinly into a round. If the edges come out ragged, lay a plate on top and trim around it for a neat circle.
Step 5:

Cook the tortillas in a dry skillet over medium-high heat until brown spots appear, about 30–40 seconds per side. Don't overcook them, or they'll dry out. As they come off the pan, fold them in half and stack them in a bag to keep them soft.
Step 6:

Now the filling — you can make it while the dough rests to save time. Grate the cheese on the coarse side of a box grater. Rinse the pepper, remove the stem and seeds, and cut it into strips.
Step 7:

Finely chop the peeled onion. Rinse the green onion and finely chop it as well.
Step 8:

Add a little vegetable oil to the skillet, and once it's hot, add the onion, pepper, and ground chicken. Season with salt and spices to taste. Stir and fry over high heat until the chicken is cooked through — ground chicken cooks fast, about 10 minutes. Stir in the tomato paste and green onion, then turn off the heat after 1 minute. The filling is ready.
Step 9:

Take a tortilla and layer one half: cheese first, then the chicken-and-pepper filling, then another layer of cheese on top.
Step 10:

Fold the tortilla in half and cook in a dry skillet (a ridged one works well) over high heat for 2 minutes per side. The key is to let the cheese melt — it glues the filling together so it holds inside the tortilla. Cut each finished quesadilla in half and serve.