Spicy Chicken Quesadillas

4.60 (9)
⏱ 15 mins 🍽 Serves 2 🌶 mexican 🏷 Main course

Achieving the ideal quesadilla involves blending the filling directly with the cheese and employing sufficient oil to ensure the tortillas puff up and turn a lovely golden brown. This method creates a satisfyingly crisp exterior that encases a spicy mixture of chicken, pepper Jack, jalapeño, and fresh cilantro. It's a versatile dish suitable for a quick dinner, appetiser, or snack. The entire process takes only 15 minutes to complete, making it an excellent choice for a fast and flavourful meal.

Spicy Chicken Quesadillas

Ingredients

  • 3 ounces (85g) shredded cooked chicken breast
  • 1 tablespoon (12g) minced pickled jalapeño
  • 1 tablespoon (12g) minced fresh cilantro leaves
  • 4 ounces (115g) shredded pepper Jack cheese
  • 2 (8-inch) flour tortillas
  • 2 tablespoons (30ml) vegetable oil
  • Salt

Method

  1. In a medium bowl, mix together the shredded chicken, minced jalapeño, fresh cilantro, and pepper Jack cheese. Take half of this mixture and spread it evenly over one half of a tortilla, ensuring you leave a 1/2-inch border. Fold the empty half over the filling and press down firmly to seal the edges. Repeat this process with the second tortilla and the remaining filling.
  2. Place the vegetable oil in a 10-inch cast iron or nonstick skillet and heat it until it shimmers. Gently add both folded tortillas to the pan. Cook them, swirling and moving them around, until the first side is golden brown and puffy, which should take about 2 minutes. Use a flexible metal spatula to flip the quesadillas, season them with salt, and cook the other side until it is also golden brown and puffy, for about 2 minutes longer.
  3. Move the cooked quesadillas to a paper towel to drain off any excess oil. Slice each one into triangles and serve straight away.

Nutrition (per serving)

Sodium788000 mg

Recipe details

CategoryMain course
Cuisinemexican
AuthorJ. Kenji López-Alt