chicken and cheese quesadilla- 30 minute recipe!
in
Food & Drink
by nieve
Chicken and cheese quesadillas are one of those meals that deliver maximum flavour with minimal effort—crispy on the outside, gooey and melty on the inside, and packed with bold, satisfying flavours. Tender, juicy pieces of chicken are seasoned to perfection and nestled between layers of golden, pan-toasted tortillas, along with generous handfuls of cheese that melt into a rich, creamy filling. The contrast between the crisp tortilla and the soft, cheesy interior makes every bite irresistibly good. What makes them even better is how incredibly quick and easy they are to prepare—less than 30 minutes to get everything chopped, seasoned, and assembled, and just another 5 to 10 minutes on the stove to cook them to golden perfection!
Chicken and cheese quesadillas ingredient list;
Ingredient list for the salsa;
One yellow pepper, seeded and chopped
One little mango, chopped and peeled
Cut eight cherry tomatoes into quarters.
Three chopped spring onions
One teaspoon of optionally chopped jalapeño peppers
One lime and its juice just freshly ground black pepper and salt
One yellow pepper, seeded and chopped
One little mango, chopped and peeled
Cut eight cherry tomatoes into quarters.
Three chopped spring onions
One teaspoon of optionally chopped jalapeño peppers
One lime and its juice just freshly ground black pepper and salt
Ingredients fo the quesadillas;
Four tortillas made with flour
Grated leftover chicken, shredded, or other cold meat, like turkey, 150g/5oz of Monterey Jack or cheddar cheese
One red or green pepper with the seeds removed, chopped finely, a small handful of chopped coriander leaves, and additional (optional) garnish
Guacamole with soured cream, to serve (optional)
Four tortillas made with flour
Grated leftover chicken, shredded, or other cold meat, like turkey, 150g/5oz of Monterey Jack or cheddar cheese
One red or green pepper with the seeds removed, chopped finely, a small handful of chopped coriander leaves, and additional (optional) garnish
Guacamole with soured cream, to serve (optional)
Chicken and cheese quesadillas step by step instruction guide;
Step 1
To make the salsa, place all of the prepared ingredients—typically including diced tomatoes, finely chopped red onion, fresh coriander (cilantro), minced garlic, chopped chilli (if using), and a squeeze of fresh lime juice—into a medium mixing bowl. Stir everything together until well combined, making sure the lime juice coats all the ingredients to enhance their flavour. Season generously with salt and freshly ground black pepper, then taste and adjust as needed, adding more lime juice or chilli for extra zing or heat. Set the salsa aside to let the flavours mingle while you finish the rest of the dish—this short resting time allows the ingredients to blend and intensify for an even more delicious result.
To make the salsa, place all of the prepared ingredients—typically including diced tomatoes, finely chopped red onion, fresh coriander (cilantro), minced garlic, chopped chilli (if using), and a squeeze of fresh lime juice—into a medium mixing bowl. Stir everything together until well combined, making sure the lime juice coats all the ingredients to enhance their flavour. Season generously with salt and freshly ground black pepper, then taste and adjust as needed, adding more lime juice or chilli for extra zing or heat. Set the salsa aside to let the flavours mingle while you finish the rest of the dish—this short resting time allows the ingredients to blend and intensify for an even more delicious result.
Step 2
To assemble the quesadillas, lay two of the tortillas flat on a clean work surface or large cutting board. Evenly sprinkle a generous layer of shredded cheese over each tortilla, making sure to cover right up to the edges—this will help the quesadillas stick together and give you that perfectly melty centre. Next, scatter the cooked, seasoned chicken over the cheese, followed by the sliced peppers for a bit of sweetness and crunch. Finish with a handful of fresh coriander (cilantro), which adds a burst of herbal freshness to balance the richness of the filling. Carefully place the remaining tortillas on top to form a sandwich, then press down gently with your hands to help the layers stick together. They’re now ready to be toasted until golden and crisp.
To assemble the quesadillas, lay two of the tortillas flat on a clean work surface or large cutting board. Evenly sprinkle a generous layer of shredded cheese over each tortilla, making sure to cover right up to the edges—this will help the quesadillas stick together and give you that perfectly melty centre. Next, scatter the cooked, seasoned chicken over the cheese, followed by the sliced peppers for a bit of sweetness and crunch. Finish with a handful of fresh coriander (cilantro), which adds a burst of herbal freshness to balance the richness of the filling. Carefully place the remaining tortillas on top to form a sandwich, then press down gently with your hands to help the layers stick together. They’re now ready to be toasted until golden and crisp.
Step 3
Heat a large non-stick frying pan or skillet over medium heat until hot. Once the pan is ready, carefully place one of the assembled quesadillas into the pan. There’s no need to add oil—dry-frying helps the tortilla crisp up beautifully without becoming greasy. Cook for 2–3 minutes on each side, pressing down gently with a spatula to ensure even browning and help the cheese melt into all the layers. Keep a close eye on it; the tortilla should turn a deep golden brown and develop a crisp, slightly blistered surface, while the cheese inside becomes gooey and the chicken is thoroughly heated through. Once the first quesadilla is cooked, transfer it to a warm plate or keep it in a low oven to stay warm while you repeat the process with the second one. Let them rest for a minute before slicing into wedges—this helps the filling stay together when you cut and serve.
Heat a large non-stick frying pan or skillet over medium heat until hot. Once the pan is ready, carefully place one of the assembled quesadillas into the pan. There’s no need to add oil—dry-frying helps the tortilla crisp up beautifully without becoming greasy. Cook for 2–3 minutes on each side, pressing down gently with a spatula to ensure even browning and help the cheese melt into all the layers. Keep a close eye on it; the tortilla should turn a deep golden brown and develop a crisp, slightly blistered surface, while the cheese inside becomes gooey and the chicken is thoroughly heated through. Once the first quesadilla is cooked, transfer it to a warm plate or keep it in a low oven to stay warm while you repeat the process with the second one. Let them rest for a minute before slicing into wedges—this helps the filling stay together when you cut and serve.
Step 4
To serve, transfer the cooked quesadillas to a cutting board and use a sharp knife or pizza cutter to slice each one into quarters. Arrange the wedges neatly on serving plates or a large platter, slightly overlapping for a casual, inviting presentation. Top each portion with a small spoonful of soured cream for a cool, creamy contrast to the warm, spicy filling. Garnish with a few fresh coriander leaves for a burst of colour and freshness. Serve alongside generous portions of homemade salsa and guacamole, either in small bowls or spooned onto the side of the plate, so everyone can dip and build each bite just how they like it. Perfect for sharing, these quesadillas are vibrant, satisfying, and full of flavour—ideal for a relaxed dinner or a fun weekend treat.
To serve, transfer the cooked quesadillas to a cutting board and use a sharp knife or pizza cutter to slice each one into quarters. Arrange the wedges neatly on serving plates or a large platter, slightly overlapping for a casual, inviting presentation. Top each portion with a small spoonful of soured cream for a cool, creamy contrast to the warm, spicy filling. Garnish with a few fresh coriander leaves for a burst of colour and freshness. Serve alongside generous portions of homemade salsa and guacamole, either in small bowls or spooned onto the side of the plate, so everyone can dip and build each bite just how they like it. Perfect for sharing, these quesadillas are vibrant, satisfying, and full of flavour—ideal for a relaxed dinner or a fun weekend treat.