Chicken and Cheddar Quesadillas
Ingredients
- 8 pcSoft tortilla (for filling), made from corn (wheat)
- 400 gChicken cutlet (strips)
- 200 gCheddar cheese (grated)
- 1 pcRed bell pepper (julienned)
- 1 pcRed onion (sliced)
- 1 pcHot chili pepper (minced)
- 2 tbspExtra virgin olive oil
- 1 tspSmoked paprika
- 1 pinchGray sea salt
- 0.5 pcFresh cilantro (chopped)
- 150 gSour cream (for serving)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in the refrigerator for up to 48 hours. Reheat in a dry pan to restore the tortilla's crispiness.
