Quesadilla by Zannnie - Deelish Recipes

by - 12:48 AM

Made this quesadilla with a store bought flour tortilla. There are other options such as corn or wheat flour tortilla too, but today's version is just flour).  Filling it with Cheddar cheese is just one of the most usual ways and then grilled. You can also see the red bell peppers, yellow bell peppers as well as green capsicum diced. On top of lettuce (shredded), Jalapeno and cherry tomatoes is a must. The mixture of spices includes oregano, freshly ground peppers, some chili flakes, garlic. Then again after assembling, they are cooked on a griddle. This is rather a single tortilla (as a full quesadilla involves two tortillas filled with fillings and stacked on top of each other). It is folded into a half-moon shape.

Large flour tortillas
2 Tablespoons olive oil
2 1/2 cups grated cheese (Lactose Free Cheddar in this case)
2 pounds skinless chicken breasts (minced)
Oregano, Salt and pepper
2 Tablespoons taco seasoning mix
1 medium onion, slices
Green bell pepper, seeded, diced
Red bell pepper, seeded, diced
Yellow bell pepper, seeded, diced
Butter for frying
Pico de Gallo (Cherry tomatoes, red onions, fresh cilantro leaves, Jalapenos, lime, salt)

Steps: Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the minced chicken with salt, pepper and taco seasoning. Add the minced chicken to the skillet and saute over medium-high heat until done. About 8 minutes. Remove from the skillet and dice into cubes. Set aside.
Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a little 'burnt' areas. Remove and set aside.
Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
Cut each quesadilla into wedges and serve with Pico de Gallo.

Pico de Gallo:

Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro. Slice the Jalapeno in half. With a spoon, scrape out the seeds. For more 'kick' and heat, leave the white membranes. Dice the jalapenos finely or roughly depending on your preferences. Place all in a bowl. Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. 

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