Quesadilla with chicken and sauce

Votes: 3

How to Make Chicken Quesadilla with Sauce

Time: 40 min.
Complexity: easily
Servings: 6

A quesadilla is a popular Mexican dish made from a flatbread stuffed with cheese. Cheese and tortilla are the two essential ingredients, and various vegetables and meats can be added as desired. For example, chicken and roasted bell peppers pair perfectly with cheese in a quesadilla. Prepare all the ingredients in advance: slice seared chicken breasts, grate cheese, and roast peppers of various bright colors. Then, quickly frying, assemble the quesadilla right in the pan. Serve immediately, while the cheese is hot and gooey, with a prepared pico de gallo salsa. It's delicious, juicy, and filling.

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.

Ingredients for the recipe:

Quesadilla

12 large wheat tortillas
2 tbsp. l. olive oil
2.5 cups of grated cheese
1 kg skinless chicken breasts
Pico de gallo, for serving, see recipe below
2 tbsp. taco seasoning or Cajun seasoning
1 large onion, cut into half rings
1 green bell pepper, seeded and cut into strips
1 red bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
12 tbsp (170 g) butter, for frying

Pico de Gallo

12 plum tomatoes
3 yellow or red onions
2 cups fresh cilantro leaves
2-3 jalapeno pods
1 lime

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tortilla, cheese, chicken breasts, taco seasoning, Cajun seasoning, onions, sweet pepper, butter, plum tomatoes, cilantro, jalapeno pepper, lime

Cooking the dish according to the recipe:

Heat 1 tablespoon olive oil in a skillet over high heat. Season the chicken with salt, pepper, and taco seasoning. Add the chicken to the skillet and cook over medium-high heat until cooked through, about 4 minutes per side. Remove the chicken breasts from the skillet and cut into cubes.
Add the remaining 1 tablespoon of olive oil to the skillet and heat over high heat. Add the onion and pepper and cook until the peppers are charred in spots, 3-4 minutes.

In a separate skillet over medium heat, melt 0.5 tbsp (75 g) of butter and place a tortilla in the skillet. Next, assemble the quesadillas by sprinkling the bottom tortilla with grated cheese, then the chicken and roasted peppers. Top with a little more grated cheese and cover with another tortilla.
When the tortilla is golden brown on the bottom, carefully flip the quesadilla over, adding another 0.5 tbsp (75 g) of butter to the pan. Continue cooking until the other side is golden brown. Repeat with the remaining tortillas and fillings.
Slice each quesadilla into wedges and serve with pico de gallo.
Pico de Gallo

Finely dice equal amounts of tomatoes and onions. Coarsely chop the cilantro.
Next, cut 1 or 2 jalapeños in half. Scrape out the seeds with a spoon. (If you like it hotter, leave some of the white membrane.) Dice the jalapeños very finely; you want the salsa to have a hint of the jalapeño and its flavor without being too overwhelming. Then combine the four ingredients in a bowl.
Cut the lime in half and squeeze the juice from half into a bowl. Season with salt and toss. Be sure to taste the pico de gallo and adjust the salt or add more jalapeño if needed.