Cheese and Chicken Quesadilla
A crisp tortilla with melty cheese and juicy chicken — a hot Mexican 'sandwich' ready in minutes.
The quesadilla was born in colonial Mexico, and its very name comes from queso — 'cheese'. It's a wheat or corn tortilla folded over melted cheese and filling, then toasted until crisp. On the streets of Mexico it's sold on every corner, and at home it couldn't be easier: fold, fry and cut into wedges while the cheese stretches.
🧺 Ingredients
🍽 4 servings👩🍳 Method
- 1
Cook the chicken
Cut the chicken into small pieces, season with salt, and pan-fry in oil with paprika and cumin until cooked.
- 2
Saute the veg
Slice the onion and pepper into strips and fry separately until soft.
- 3
Fill the tortilla
Grate the cheese coarsely. On half a tortilla scatter cheese, then chicken and veg, then a little more cheese.
- 4
Fold over
Fold the tortilla in half and press lightly.
- 5
Toast it
Toast the quesadilla on a dry or lightly oiled pan for 2–3 minutes per side until golden and the cheese melts.
- 6
Cut and serve
Cut into 3–4 wedges and serve hot with guacamole, sour cream or salsa.
💡 Tips
- 💡
Don't overload the tortilla — otherwise the quesadilla won't toast through and falls apart when flipped.
- 💡
Put cheese both below and above the filling: as it melts it 'glues' the quesadilla from the inside.
🔄 Swaps & variations
- 🔄
Spicy quesadilla: add chopped jalapeno or a pinch of chili to the filling.
- 🔄
Vegetarian: swap the chicken for black beans, corn and sauteed mushrooms.
✉️ Fresh recipes — once a week
Fresh recipes every week — no spam.
❓ Frequently asked questions
Where does the quesadilla come from?
It's a dish from colonial Mexico, and the name comes from queso — 'cheese'. Originally it was a corn tortilla with cheese, folded and toasted.
Which cheese is best to use?
The key is a cheese that melts and stretches well: mozzarella, cheddar, gouda or a mix. In Mexico they use Oaxaca cheese.
What can I use instead of chicken?
Quesadillas are made with beef, beans, mushrooms, shrimp, or just cheese and vegetables for a vegetarian version.
Do I need oil to toast the quesadilla?
You can toast it on a dry pan for a crisper, less greasy crust. A little oil gives a more golden, richer crust.
