Chicken Quesadilla with BBQ Sauce
Votes: 3
Time: 55 min.
Complexity: easily
Servings: 4 - 8
Complexity: easily
Servings: 4 - 8
The Mexican quesadilla traces its roots back to the time of the conquistadors, when the Spanish invented the filling of thin corn tortillas borrowed from the Indians of the tribes they conquered. Traditionally, the quesadilla was filled with cheese, hence the Spanish name: queso - cheese + tortilla - flatbreadBut over time, the fillings became more varied, with different types of meat and vegetables added.
Try giving your quesadilla a unique flavor twist by topping it with barbecue sauce and a refreshing tropical salsa.
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:
Quesadilla
- 4 wheat tortillas, 30 cm in diameter.
- 1/4 cup grated cheddar and another 1/4 cup
- 1/4 cup grated white cheese
- 250g cooked barbecue chicken breasts, diced
- 1 red onion, thinly sliced
- 1/4 cup of any barbecue sauce
- Cilantro, for garnish
Fruit salsa
- 1/4 cup mango, finely diced
- 1/4 cup papaya, finely diced
- 1/4 cup pineapple, finely diced
- 1 red jalapeño, chopped
- Juice of half a lime
- A pinch of salt
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Recipes with similar ingredients: tortilla, chicken breasts, salsa sauce, mango, papaya, Pineapple, jalapeno pepper, barbecue sauce, cilantro
Cooking the dish according to the recipe:
- Place 2 tortillas on a flat surface. Spread 1/4 cup cheddar, white cheese, chicken, and red onion evenly over them. Drizzle with barbecue sauce and sprinkle with the remaining cheddar. Top with more tortillas and press down.
- Heat a large saute pan over high heat. Add vegetable oil until the pan is completely coated, and reduce the heat to medium. Cook the quesadillas until golden brown, about 3 minutes per side. Cook the second quesadilla in the same manner.
- Cool for 5 minutes. Cut into 8-10 pieces. Garnish. fruit salsa and cilantro.
Tropical Fruit Salsa: Mix all ingredients well and leave for 30 minutes, then serve.
Author of the recipe - Wolfgang Puck is a professional chef and food writer.
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