Light Bites
Mexican
MexicanChicken Quesadilla
A crisp, cheese-filled folded tortilla with spiced chicken, from a quick midweek fix to a smoky chipotle thigh version with three cheeses and pico de gallo. The tiers build through better chicken, proper cheese and homemade salsa.
Nut-free
Better version
Pan-fried chicken breast, peppers, red onion and a cheddar-mozzarella mix.
Per serving£2.75
Total cost£5.50
Time26 min
Ingredients for 2
- 4 flour tortillas
- 1 chicken breast , sliced
- 1 red pepper , sliced
- 1 red onion , sliced
- 100 g mature cheddar , grated
- 80 g mozzarella , grated
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp olive oil
- salt and pepper , to taste
Method
- Fry the chicken in oil with the paprika and cumin for 4-5 minutes until cooked through, then set aside.
- Soften the pepper and onion in the same pan for 4-5 minutes and season.
- Mix the two cheeses together.
- Spread chicken, vegetables and cheese over half of each tortilla and fold.
- Cook the folded quesadillas in a dry pan for 2-3 minutes each side until crisp and molten.
- Rest for a minute, then cut into wedges and serve.
Equipment
The three ways, side by side
Budget
Leftover chicken, cheddar and plain wraps with a sprinkle of fajita seasoning.
Better
Pan-fried chicken breast, peppers, red onion and a cheddar-mozzarella mix.
Ultimate
Chipotle-marinated chicken thigh, three cheeses, charred and served with fresh pico de gallo.
