Easy Chicken Quesadilla
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This chicken-filled quesadilla is undoubtedly the best. The filling is infused with tomato juice, making the meat tender, especially if the chicken has been refrigerated. It also leaves you more time to prepare the main course—for example, make gazpacho soup, and this quesadilla, reminiscent of a cheburek, goes perfectly with it.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 250 g ready chicken meat
- 1 can (280 g) of chopped tomatoes in their own juice, do not drain the liquid
- 4 wheat tortillas (25 cm each)
- 2 cups (250 g) grated cheese mixture
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Recipes with similar ingredients: tortilla, chicken, tomato sauce, cheese
Cooking the dish according to the recipe:
- Spray a large skillet with cooking spray and heat over medium heat. Add the chicken and tomatoes with their brine; cook for 10 minutes, stirring frequently, until the chicken is no longer pink in the center and the liquid has evaporated.
- Spread the chicken mixture evenly on the bottom of each tortilla, leaving a 1-inch border. Sprinkle with 1/2 cup cheese. Fold each tortilla in half, enclosing the filling.
- Clean the skillet. Spray again with cooking spray and heat over medium-high heat. Cook for 2 chicken quesadillas, pressing with a spatula, about 3 minutes on each side or until golden brown. Cut into triangles and serve.
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