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Quesadillas are a classic Mexican dish. They are tortillas filled with meat or vegetables and cheese, cooked slowly in a pan until the cheese melts, the fillings are hot, and the tortillas are browned and crispy. Chicken and vegetable quesadilla is a delicious idea for lunch or dinner with your family or friends. Perfect for portions, filled with flavorful chicken and juicy vegetables. It’s excellent with yogurt and garlic sauce (recipe here), tomato sauce or guacamole. You can find tortillas in supermarkets or prepare them at home, the recipe is here.
COMPONENTS
4 tortillas
300 g chicken breast fillet
1 onion
1 pepper
140 g of corn
150 g grated mozzarella pizza
2 tablespoons of oil
2 cloves of garlic
1/2 teaspoon paprika
1 teaspoon sweet paprika
1/2 teaspoon oregano
1/2 teaspoon cumin
salt and pepper
INSTRUCTIONS
Cut the chicken into strips about 2 cm long and season with salt and pepper and all the spices. Add a spoonful of oil and mix the meat well and set it aside. Slice the onion and cut the pepper into narrow strips, about 2 cm long. Sauté the vegetables in a pan with a spoonful of oil and set them aside on a plate. Then place the chicken in the pan and cook for about 4 minutes. Heat a non-stick pan, place the tortilla and put half of all the filling ingredients: chicken (without meat juices), sauteed vegetables, corn and grated cheese. Cover with the second tortilla and cook over low heat for about 2 minutes, until the bottom of the tortilla is golden brown. Turn the warmed quesadilla on the other side and brown it. Repeat with the other two tortillas and the other half of the filling. Cut reheated quesadillas into pizza-like pieces and serve with toppings.