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
Ultimate version
Chipotle-marinated chicken thigh, three cheeses, charred and served with fresh pico de gallo.
Per serving£4.70
Total cost£9.40
Time38 min
Ingredients for 2
- 4 corn and wheat tortillas
- 20 g butter
- sea salt , to taste
- For the chicken
- 300 g boneless chicken thighs
- 2 tbsp chipotle paste
- 1 lime , juiced
- For the filling
- 100 g mature cheddar , grated
- 80 g mozzarella , grated
- 60 g Monterey Jack , grated
- For the pico de gallo
- 2 ripe tomatoes , finely diced
- 1 red onion , finely diced
- 15 g fresh coriander , chopped
Method
- Marinate the chicken thighs in chipotle paste, half the lime juice and salt for 15 minutes.
- Make the pico de gallo: combine tomato, red onion, coriander, the remaining lime juice and salt, then set aside.
- Sear the marinated thighs in a hot pan for 5-6 minutes each side until charred and cooked, then rest and slice.
- Mix the three cheeses. Fill each tortilla with cheese and sliced chicken and fold.
- Cook the quesadillas in a little butter over medium heat for 2-3 minutes each side until deeply golden and the cheese oozes.
- Cut into wedges and serve with the fresh pico de gallo.
Equipment
- griddle pan
- frying pan
- mixing bowl
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.
