Chicken and melted cheddar quesadilla
Ingredients
- 400 gChicken cutlet (in thin strips)
- 4 pcSoft tortilla (for filling), made from corn (flour)
- 150 gCheddar cheese (grated)
- 1 pcRed bell pepper (sliced)
- 1 pcYellow onion (finely chopped)
- 2 tbspSunflower oil
- 1 tspSmoked paprika
- 1 tspCumin ground
- 1 pcHot chili pepper (seeded and chopped)
- 1 pinchGray sea salt
- 2 tbspPickled Jalapeños (drained and chopped)
- 100 gSour cream
Method
A golden, crispy tortilla filled with seared chicken, tender bell peppers, and oozing melted cheese. Smoked paprika adds that essential grilled aroma.
- 1
Cut the chicken into thin strips. Slice the onion and pepper into regular sticks for even cooking. Chop the chili after removing the seeds and prepare the jalapeños.
- 2
In a pan with oil, sauté the vegetables until tender. Add the chicken, paprika, cumin, and jalapeños. Sear over high heat: the chicken should be browned and the juices evaporated to avoid soggy tortillas.
- 3
Lay a tortilla flat. Spread the cheese on one half, add the chicken filling, then cover with a little more cheese. Fold the tortilla to form a half-moon.
- 4
Heat a clean pan without fat. Place the quesadillas. When the tortilla is brown and crispy and the cheese melts over the edges, flip them carefully. Serve hot with sour cream for freshness.
Frequently asked questions
How do you get this dish right?
- Don't overfill the tortilla, or it will break when you try to flip it.
- Use a very hot pan to sear the tortilla quickly without drying it out.
- Press down gently with a spatula to seal the two sides together with the melted cheese.
How long does this dish keep?
Store for up to 2 days in the fridge. Reheat in a dry pan to maintain crispness; avoid the microwave.
