Chicken and Cheese Quesadillas
A crispy Mexican quesadilla with tender chicken, bell pepper and corn under a layer of melted cheese — served hot with sour cream and salsa.
Ingredients
- wheat tortilla6 pcs
- cooked chicken fillet300 g
- grated cheese200 g
- bell pepper1 pcs
- onion0.5 pcs
- corn100 g
- sour cream100 g
- salsa100 g
Instructions
Cut the cooked chicken breast into cubes or shred it into strips.
Cut the bell pepper and onion into thin strips and sauté in a little oil for 3-4 minutes until soft.
Add the corn to the vegetables, stir, and remove the skillet from the heat.
On one half of a tortilla, layer the grated cheese, chicken and vegetable mixture, fold over the other half and press down gently with your palm.
Heat a dry skillet over medium heat and cook the quesadilla for 2-3 minutes on each side until golden and crispy and the cheese has fully melted.
Let the quesadilla rest for a minute, cut into wedges and serve hot with sour cream and salsa.
More recipes
Agua de Jamaica
A refreshing Mexican drink with a rich ruby color, tangy hibiscus flavor, and gentle sweetness.
Shrimp Aguachile
A zesty Mexican appetizer of raw shrimp marinated in fresh lime juice with chili, cilantro, crisp cucumber and red onion.
Vanilla Atole
A thick Mexican corn drink made with milk, vanilla, and piloncillo — warming, with a silky, creamy texture.
Beef Birria
Tender beef slow-braised in a rich guajillo and ancho chile adobo, served with red consommé, tortillas, onion, cilantro and lime.