Chicken Quesadilla Recipe
About Chicken Quesadilla Recipe
Healthy Chicken Quesadilla with melted cheese is one such Mexican appetizer which will leave you to crave for more. Traditionally this Tex-Mex dish is made with corn flour tortillas but the healthier version uses wheat flour tortillas. With chicken, bell peppers and melted cheese, it makes a great holiday dish to be served with Mexican Salsa.
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Recipe Time & More
Ingredients
- 2 Corn Flour (or tortillas or wholewheat tortillas)
For Filling
- 1/2 tbsp Olive Oil
- 1/2 cup Cheese ((monterey jack) grated)
- 150 gm Chicken Breasts (skinless)
- 1 slices Onion (medium sized thin)
- 4 cloves Garlic
- 1 Green Bell Pepper (de-seed and sliced into strips medium sized)
- 1 Red Bell Pepper (de-seed and sliced into strips medium sized)
- 1 Yellow Bell Pepper (de-seed and sliced into strips medium sized)
- 2 tbsp Sweet Corn (boiled)
- 2 tbsp Black Olives (sliced)
- 1/2 teaspoons Butter (for frying)
For Seasoning
- 1/4 tsp Garlic Powder
- 1-2 tsp Salt (or as per taste)
- 1/2 tsp Black Pepper Powder
- 1/2 tbsp Cajun Seasoning (cajun taco or cajun mix)
- 1-2 tsp Salsa Sauce
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Instructions
- Boil the Chicken breast - Pre-Boil the chicken breast, shred them and keep it aside.
How to make filling for chicken quesadilla
- Heat olive oil in a non-stick pan, once the oil is slightly warm, add in crushed garlic cloves and saute for a minute.
- Throw in the onions and saute it for another minute.
- Next, goes the all the three types of bell pepper - Yellow, Red and Green and cook till peppers gives off some water and get brownish in color.
- Add in pre-boiled corn and shredded chicken breast, toss it for minute.
- Add Seasoning - sprinkle salt, black pepper powder, Garlic powder and taco/ Cajun seasoning mix
- Switch off the flame and set aside. The filling for Mexico quesadillas is ready.
To assemble the tortillas for Quesadilla
- Melt 1/2 teaspoon of butter on the griddle, and spread it over the griddle so that it coats it well, and place the wholewheat tortillas on it.
- Add 1/2 cup grated cheese on just the half side of the tortilla and top it up with the prepared filling. Layer with black olives
- Fold the tortilla as shown in the picture below into a half moon shape and brush with butter.
- Turn over to the other side and brush with butter again and press gently so that the cheese melts and helps to bind all the other ingredients together.
- Cook each side for a minute after applying butter on each side and then remove onto a chopping board.
- Once slightly cool cut into wedges and arrange in a serving dish. Serve alongside some fresh lettuce and your favourite dipping sauce.
Recipe Notes
- Do not overfill the tortillas, as the filling will spill out and create a mess.
- Be careful while cutting the ready Quesadilla into wedges, wait for 5 mins before cutting, a hot Quesadilla like a hot cake will fall apart in minutes.
- Cut gently, preferably with a serrated knife.
- If you are wondering what to serve with chicken quesadillas – Check out Pico de Gallo (Mexican Salsa) which goes perfectly well with chicken or cheese quesadillas.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 305kcal | Carbohydrates: 19g | Protein: 26g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 79mg | Sodium: 1660mg | Potassium: 780mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3486IU | Vitamin C: 239mg | Calcium: 246mg | Iron: 2mg
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This looks so good! Appreciate the share.
Such a tempting dish! Thank you.
Such a lovely dish! Thanks for sharing.
Looks so delicious! Thanks for the recipe.
Such a tasty dish! Thanks for the recipe.