Quesadilla is a traditional Mexican dish that consists of a corn or wheat tortilla folded in half with a variety of fillings. You can wrap any filling in this flatbread: meat, vegetables, mushrooms or just grated cheese. The most popular is the homemade chicken quesadilla.

During the cooking process, poultry meat is soaked in vegetable juices and the aromas of spices, making it especially juicy and tasty. A quesadilla with chicken baked in the oven with spices or smoked fillet is no less tasty.

Ingredients:

• 350 g chicken fillet
• 1 fresh tomato
• 150 g hard cheese
• 1 onion
• 2-3 cloves of garlic
• 0.5 pcs. bell peppers of different colors
• 2 tortillas or pita bread
• 2-3 tbsp. l. vegetable oil
• salt and ground black pepper to taste
• 0.5 tsp. ground cumin
• fresh herbs for garnish

How to make chicken quesadilla:

Wash the chicken fillet, dry it from excess moisture with paper napkins and remove any films. Cut the chicken into medium-sized pieces.

Transfer the chopped chicken fillet to a frying pan with heated vegetable oil. Stirring occasionally, fry the meat over medium heat until golden brown.

While the chicken is roasting, prepare the vegetables. Peel the onions and garlic cloves. Wash the bell pepper and remove the seed box. Cut all the vegetables into small cubes.

When the meat is fried and becomes soft, add chopped vegetables to it.

Wash the fresh tomato, peel it and grind it in a blender.

When the vegetables are browned, add tomatoes to them.

Season the mixture of vegetables and chicken with ground spices and add salt to taste to make the quesadilla with chicken in pita bread spicy. Continue simmering the mixture for another 5-7 minutes so that the chicken is saturated with the aroma of vegetables and spices.

Place pita bread or tortilla made from wheat dough into a heated frying pan, greased with a small amount of vegetable oil. Distribute the grated hard cheese evenly throughout the product.

Place chicken and vegetable filling on one half of the tortilla.

Chicken quesadilla is a traditional Mexican appetizer made from stuffed corn tortilla, as bright, aromatic and colorful as the rest of the national cuisine. Being a quick-cooking dish, it is distinguished by its homemade simplicity, taste diversity and accessibility of the recipe, which allows for any culinary experiments.

How to make chicken quesadilla?

Chicken quesadilla is a recipe that will help even inexperienced cooks get a feel for the diverse and flavorful cuisine. The dish is based on corn tortillas filled with cheese and chicken. Hot or spicy traditional additions are chosen arbitrarily, since the food does not have a classic recipe.

1. For a Mexican dinner you will need half an hour of time, ready-made tortillas, cheese and juicy chicken.
2. Chicken quesadilla consists of two corn tortillas, well sprinkled with cheese for viscosity, and a layer of chicken pieces, if desired, combined with vegetables. Poultry can be replaced with other meat.
3. As a rule, the filling is placed on one of the flatbreads, covered with the second one, lightly squeezed and fried in a well-heated frying pan until crispy.
4. Cut into pieces before serving and accompany with tomato or sour cream sauce.

Quesadilla with chicken and cheese - recipe

Quesadilla with chicken and cheese is one of the popular variants of the numerous recipes of the world-famous snack, characterized by a soft, balanced taste. The main component - chicken meat - copes well with its assigned role and goes well with the delicate cheese filling, refuting beliefs about spicy Mexican cooking.

Ingredients:

• chicken breast - 300 g;
• tortilla - 4 pcs.;
• red onion - 1 pc.;
• pepper - 1 pc.;
• cheese - 180 g;
• avocado - 1 pc.;
• lemon juice - 1 tbsp. spoon.

Preparation

1. Fry the chicken breast and cut it.
2. Chop the vegetables and drain. Grind the cheese on a grater.
3. Place the tortilla in the pan, spread the filling and, after melting the cheese, close the second one.
4. Fried chicken quesadilla served with avocado and lemon juice sauce.

Quesadilla with chicken and mushrooms - recipe

Quesadilla with chicken and mushrooms is a hot Mexican appetizer created for quick home cooking, and therefore does not take much time even for a beginner. Based on gastronomic diversity, it is in many ways similar to European cuisines. The mushroom filling, typical of Russian pies, fully confirms this, enriching the taste of the dish.

Ingredients:

• corn tortillas - 4 pcs.;
• champignons - 300 g;
• fillet - 350 g;
• cheese - 150 g;
• onion - 1 pc.

Preparation

1. Fry chopped champignons, fillets, and onions.
2. Place the filling on a tortilla, sprinkle with cheese, and cover with a second one.
3. Chicken quesadilla is served hot and cut into pieces.

Chicken and bacon quesadilla

Fried chicken quesadilla is an incredibly nutritious Mexican cheburek with a juicy and flavorful filling, the ingredients of which vary depending on your wishes. It is worth adding bacon, typical of American cooking, to the bland chicken meat, and the hot one will please a large company.

Ingredients:

• fillet - 200 g;
• bacon - 70 g;
• cheese - 100 g;
• paprika - 1 teaspoon;
• tortillas - 2 pcs.

Preparation

1. Before preparing the chicken quesadilla, fry the bacon.
2. Brown the chicken pieces in the remaining fat.
3. Combine chicken with bacon and spread on half a tortilla, top with cheese.
4. Cover with the other half and fry until golden brown.
5. Cut the finished product into pieces.

Quesadilla with chicken and pineapple

Mexican cuisine, known for its spicy and heavy food, is actually quite healthy and nutritious, rich in vitamins, nutrients and low in fat. A striking example is the juxtaposition of chicken meat with pineapple in a corn tortilla, which is a perfect example of the combination of three food groups.

Ingredients:

• flatbreads - 6 pcs.;
• fillet - 500 g;
• pineapple - 1 pc.;
• cheese - 200 g.

Preparation

1. Before making the chicken quesadilla, place the chopped pineapple on skewers and place on the grill.
2. Fry the fillet, cut it, place it on a flatbread, cover with pineapple and cheese, cover the second one and heat.

Quesadilla with chicken and tomatoes - recipe

Chicken and vegetable quesadillas are a gastronomic mainstay of Mexican street stalls and are especially popular at lunchtime. After all, everything you need for life is contained in a hot and rich snack. Using the recipe is not difficult - inexpensive products and half-hour cooking are available to every eater.

Ingredients:

• fillet - 350 g;
• cherry tomatoes - 8 pcs.;
• sweet pepper - 1 pc.;
• lettuce leaves - 4 pcs.;
• tortilla - 4 pcs.;
• cheese - 200 g.

Preparation

1. Fry the fillet pieces, tomatoes and peppers.
2. Tear lettuce leaves and place on a tortilla.
3. Place all the ingredients on top, sprinkle with cheese and cover with a second flatbread.
4. Mexican chicken quesadilla is fried for a couple of minutes in a preheated frying pan.

Quesadilla with chicken and corn - recipe

Chicken and corn quesadillas can kick off the work week and make a great lunch during a break. A dish that is easy to serve and fits into the take-out category - nutritious, healthy and will not take much time to prepare in the morning. There are enough fresh vegetables to make your co-workers ask for the recipe.

Ingredients:

• fillet - 400 g;
• corn - 200 g;
• sweet pepper - 1 pc.;
• yogurt - 80 ml;
• green onion feathers - 5 pcs.;
• cheese - 170 g;
• tortilla - 4 pcs.

Preparation

1. Cut the boiled fillet and vegetables and place on a flatbread greased with yogurt.
2. Sprinkle with cheese, roll up the onion and fry.

Chicken quesadilla in pita bread - recipe

Quesadilla in pita bread with chicken is a favorite version of housewives in the absence. It is quite possible to replace traditional tortillas with financially affordable store-bought pita bread, and fresh vegetables with canned ones. The dish will not lose its taste, but will acquire a “winter” variation, especially relevant on long, cold evenings.

It happens that when the bright sun is shining in the sky and Mexican music is playing from the speakers, the mood becomes a little Mexican and you want something more than sitting with a guitar on the balcony with a sombrero on your head. I'm drawn to eat something special, definitely Mexican, for example, tacos, burritos or quesadillas. But when you go outside, you are surprised to find that there are no street food trucks selling Mexican food. You have to go home and cook everything yourself. Eg, chicken quesadilla, since I was cooking that week.

Quesadilla- a Mexican instant snack that consists of tortillas folded in half (wheat or corn), fried in a frying pan, stuffed with vegetables, meat or poultry. An essential component of the quesadilla filling is cheese. And the best cheese is the one that melts well. The main difference from similar dishes - burritos or enchiladas - is that the tortilla is folded in half, and the filling is not wrapped in it.

We will cook chicken quesadilla. The recipe is not complicated, so almost anyone can do it.

Ingredients

• chicken fillet 350 g
• onion 200 g
• Bulgarian pepper 120 g
• canned corn 120 g
• canned tomatoes 140 g
• dried chili pepper 1/2 teaspoon
• vegetable oil for frying
• tortillas 6 pcs.
• cheese 240 g
• salt taste
• ground black pepper taste

Chicken can be replaced with turkey if desired.

I will use canned corn and tomatoes; after all, we are preparing fast food and we don’t have much time to work with the original fresh vegetables. Plus, canned tomatoes have much more flavor and are great for frying; I use peeled, finely chopped canned tomatoes. And fresh tomatoes are good for salads.

I chose red bell pepper because I wanted to diversify the color scheme of the dish.

For spiciness I used ground dried cayenne pepper.

You can use both wheat and corn tortillas; I chose the latter, it seems to me that they are more consistent with Mexican traditions. I made the corn tortillas myself; I don’t really trust store-bought baked goods, fortunately they are available on the website. But, if you’re too lazy to cook, you can buy it.

It’s already been said about cheese - it’s better to take one that melts well so that it stretches like a cheese.

The indicated amount of ingredients is enough for 6 quesadillas (with a tortilla diameter of 22 cm, if the tortilla is larger, then you will get 5 or even 4 quesadillas)

Preparation

We prepare all the necessary ingredients. There is no cheese in the photo, it has locked itself in the refrigerator and refuses to come out for now (in fact, it just forgot to put it in the overall composition).

Finely chop the chicken meat.

Heat a frying pan with vegetable oil at maximum power on the stove, put the meat in it and fry for 5 minutes, remembering to stir. During frying, add salt and pepper to taste. After frying, place the chicken in a separate plate or bowl - we need to empty the pan.

Peel the onion and chop finely. Pour vegetable oil into a frying pan, add onions and place the frying pan on the stove at a power slightly above medium.

While the onion is in the pan, cut the bell pepper into strips.

Fry the onion on medium power for 5 minutes, stirring occasionally. The onion will turn golden.

Add the previously fried chicken meat to the onion in the pan, stir and fry for 2 minutes.

We increase the pace, we still do fast food. Increase the power to maximum, add chopped peppers to the pan, mix and fry everything together for 2 minutes, stirring every 20 seconds.

Add canned corn to the pan, stir and fry for 1 minute, stirring constantly.

Add canned tomatoes to the pan, stir and fry for 1 minute, stirring constantly. Remove the pan from the stove. The filling is ready.

Three cheeses on a coarse grater. For one quesadilla I use 40 g of cheese (if the tortilla is 22 cm in diameter).

So, it's time to collect our chicken quesadilla. We get about 600 grams of filling, which means we’ll put 100 grams of filling on one flatbread. Place the tortilla on a flat surface, put some of the cheese on one half of it, distribute it evenly, put the filling on top and again distribute it evenly over half of the tortilla. Sprinkle the remaining cheese over the filling and fold the tortilla in half, pressing slightly on top with your palm.

Now you need to transfer the almost finished quesadilla to a clean frying pan without oil so that the cheese melts. The ideal option is to use a grill pan for this; the quesadilla will leave nice toasted stripes. If you don’t have such a frying pan, you can take a regular one. The power of the stove is set to full and 1 minute is enough to fry each side. You can carefully look inside and check if the cheese has melted. The end result is a great, crispy quesadilla!

Chicken quesadilla ready! You can cut it into two parts with a knife and thus serve it to the table. Quesadillas are usually served with some kind of sauce, but I assure you that they are very tasty as is. If there is any filling left, you can put it in the refrigerator and use it next time by preheating it. Bon appetit!

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Quesadilla is one of the most delicious dishes of Mexican cuisine. Simply put, it is a tortilla folded in half with cheese filling. We are in website Like true gourmets who love to experiment in the kitchen, we decided not to lag behind here, but to prepare different fillings for the quesadilla. And it turned out very, very good! And we are happy to share the most delicious ones, in our opinion, with you.

Quesadilla with mushrooms and cheese

You will need (for 8 servings):

• 8 tortillas
• 1 tbsp. l. olive oil
• 2 finely chopped tomatoes
• 300 g chopped champignons
• 1–2 cloves garlic (minced)
• 250 g grated Gouda, Emmental or cheddar cheese
• 4 chopped green onions
• salt pepper

Preparation:

1. Add garlic and mushrooms to heated oil in a frying pan and cook for 3-5 minutes.
2. Add tomatoes, salt, pepper and cook for another 2-3 minutes.
3. Transfer to a plate and cool slightly.
4. Then place part of the mushroom filling, cheese on half of each tortilla, sprinkle with green onions and cover with the other half of the tortilla.
5. In heated oil in a frying pan, fry the quesadillas on both sides (1-2 minutes each) until “scorched” and the cheese melts.

Quesadilla with chicken and pineapple

You will need (for 3 servings):

• 3 tortillas
• 2 chicken fillets
• 150 g grated cheese
• 7–8 slices of canned pineapple
• vegetable oil
• salt and pepper

Preparation:

1. Wash the chicken fillet, salt and pepper and fry in hot vegetable oil. After the fillet has cooled, cut it into small pieces.
2. Place grated cheese, chicken, pineapple and grated cheese on one half of the flatbread. Cover the filling with the second half of the pita bread.
3. Fry the quesadillas on both sides in hot oil in a frying pan for 1-2 minutes.

Greek quesadilla

You will need (for 4 servings):

• 4 tortillas
• 30 ml olive oil
• 15 fresh spinach leaves
• 1 red onion
• 1 cup pitted olives
• 1.5 cups mozzarella cheese
• 2/3 cup feta cheese
• 16 cherry tomatoes
• 2 bell red peppers

Preparation:

1. Chop olives, onions, spinach. Cut cherry tomatoes in half. Cut the bell pepper into cubes and lightly fry in olive oil. Cut the cheeses into pieces.
2. Place the filling on half the tortilla: spinach, onions, roasted peppers, tomatoes, olives and cheeses. Cover the filling with the other half of the tortilla.
3. Carefully place the quesadillas in the hot pan and cook on both sides until they are browned and the cheese is melted.

Quesadilla with vegetables

You will need (for 2 servings):

• 2 tortillas
• 1 zucchini
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 1/2 onion
• 1 tomato
• grated cheese
• 1 tbsp. l. olive oil
• salt and ground black pepper (to taste)

Preparation:

1. Cut all the vegetables (filling) into pieces and fry in vegetable oil, adding salt and pepper to taste.
2. Spread the filling on half of the tortilla, sprinkle with grated cheese, cover with the other half and fry the quesalida on both sides.

Quesadilla fillings vary, but the most popular recipe is chicken quesadilla. You can use chicken fillet raw, frying it until juicy in a frying pan, or you can take it already prepared - from smoked or fried chicken.

Vegetable sauce is most often prepared with the addition of sweet and hot peppers, fresh or canned tomatoes, and tomato sauce. You can add canned beans for more filling. Everything is fried in a frying pan and the filling for thin flatbreads is obtained. And so that the quesadilla keeps its shape, cheese is added - you don’t have to skimp on it, the more, the tastier!

Total time: 40 minutes | Cooking time: 30 minutes
Yield: 4 servings | Calories: 173.70

Ingredients

• tortilla – 4-6 pcs.
• onions – 1 pc.
• chicken fillet – 300 g
• sweet pepper – 1 pc.
• chili pepper – 1 pc.
• vegetable oil – 2-3 tbsp. l.
• salt and pepper - to taste
• tomato sauce – 4 tbsp. l.
• garlic – 1-2 teeth.
• hard cheese – 150-200 g

Preparation

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Heat vegetable oil. Add diced onion. Saute for 1-2 minutes, that is, fry it until soft and transparent.



When the onion becomes soft, add diced chicken fillet to it. Increase the heat and continue frying for another 2 minutes until the pieces turn white, have a light crust on top, but remain raw inside.



Add diced sweet pepper. Fry for another 1 minute, stirring.





Pour in tomato sauce - any ready-made tomato sauce that you have in the refrigerator will do, preferably spicy, as befits Mexican cuisine.



Heat everything together, salt, pepper, add sugar (if the sauce is sour). Remove from heat - the filling is ready.



Grind the cheese and sprinkle on the tortilla.



Place a portion of chicken and vegetables on half of the tortilla. Fold in half.



Grease a frying pan with a small amount of vegetable oil and fry the filled flatbreads until golden brown on both sides. The cheese must melt so that the quesadilla will hold its shape.



Serve the hot chicken quesadilla, cut into triangles.

Golden flatbread with a juicy filling and stretchy cheese - satisfying, simple and tasty! You can serve with spicy tomato sauce, add or. Bon appetit!