A recipe from Gemo
Chicken Quesadillas
Folded tortillas filled with seasoned cooked chicken and melting cheese, toasted in a skillet until crisp outside and molten inside, served with a bright tomato salsa.
Method
- 01
Make a quick salsa: mix 2 diced tomatoes, 1/2 finely chopped red onion, chili if using, half of the cilantro, 2 tablespoons lime or lemon juice, and a pinch of the measured salt. Set aside while you cook the filling.
- 02
Heat 1 tablespoon oil in a large skillet over medium heat. Cook the sliced onion and sweet pepper until softened and lightly browned, then add 1 minced garlic clove, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon oregano, remaining salt, and 1/4 teaspoon black pepper and stir for a few seconds until fragrant.
⏱ 6 min
- 03
Add 350 g cooked chicken and the remaining 1 tablespoon lime or lemon juice to the skillet. Toss until the chicken is hot and coated with the seasonings, then take the pan off the heat and stir in the remaining cilantro.
⏱ 3 min
- 04
Lay out the 8 tortillas. On one half of each tortilla, scatter a little of the 250 g cheese, add the warm chicken filling, then cover with more cheese. Fold the empty half over the filling and press gently so the quesadilla holds together.
- 05
Wipe the skillet clean and heat a thin film of the remaining oil over medium heat. Toast the quesadillas in batches until the tortillas are golden and crisp and the cheese has melted, about 2-3 minutes per side. Cut into wedges and serve hot with the tomato salsa and optional sour cream.
⏱ 5 min
Nutrition
