Chicken and Cheddar Quesadillas

A pan-seared golden tortilla that cracks under the bite, releasing a core of molten stringy cheese and seared chicken. The chili provides a lingering heat without masking the grilled bell pepper flavor.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 809
• Protein: 43 g
• Carbs: 66 g
• Fat: 39 g

Ingredients

• 8 piece Soft tortilla (for filling), made from corn ( wheat )
• 400 g Chicken cutlet ( strips )
• 200 g Cheddar cheese ( grated )
• 1 piece Red bell pepper ( julienned )
• 1 piece Red onion ( sliced )
• 1 piece Hot chili pepper ( minced )
• 2 tbsp Extra virgin olive oil
• 1 tsp Smoked paprika
• 1 pinch Gray sea salt
• 0.5 piece Fresh cilantro optional ( chopped )
• 150 g Sour cream ( for serving )

Instructions

1. Filling preparation

   Cut the chicken into thin strips. Thinly slice the red onion and cut the pepper into fine julienne. Chop the chili after removing the seeds to control the heat.

2. Sautéing the ingredients

   Heat olive oil in a pan. Sear the chicken over high heat until well browned. Add the onion and pepper. Sauté for 5 minutes: the vegetables should be tender but still have a slight bite.

3. Season and assemble

   Stir in the smoked paprika, salt, and chili. Off the heat, add the chopped cilantro. Lay a tortilla flat, cover one half with grated cheddar, add the filling, and fold firmly.

4. Final coloring and serving

   Heat a clean pan without fat. Place the quesadillas. Cook for 2 minutes per side until the tortilla is brown and crispy. Serve immediately with the sour cream to balance the heat and add creaminess.

Chef's tips

• Do not overfill the tortilla, or the cheese will leak out entirely before the dough has time to brown.
• Press down with a flat spatula during cooking to ensure perfect contact with the pan.

Storage

Store in the refrigerator for up to 48 hours. Reheat in a dry pan to restore the tortilla's crispiness.