Quesadillas (Folded Tortillas with Cheese or Spiced Chicken)
Why this recipe works
- Crisp tortilla, molten centre: Toasting the folded tortillas in a lightly oiled pan gives a golden exterior while the cheese melts through the filling.
- Fast cooking: Small pieces of chicken cook quickly, keeping the whole recipe comfortably under 30 minutes.
- Easy to adapt: The simple cheese-and-chicken base works with different cheeses, toppings and salsas without changing the method.
Get the most out of this recipe
Common mistakes
- Using heat that is too high: Keep the pan at medium heat when toasting so the tortilla browns steadily and the cheese has time to melt.
- Leaving the filling too wet: Cook the chicken mixture until excess liquid has evaporated; a wet filling can soften the tortilla.
- Overcooking leaner chicken: If using chicken breast instead of thighs, cook just until done to help keep the filling tender.
Make-ahead tips
- Cook the filling ahead: The chicken, onion and garlic filling can be cooked in advance, cooled and refrigerated, then warmed before assembling.
- Assemble just before frying: For the best texture, fill and fold the tortillas shortly before cooking rather than storing them assembled.
- Reheat in a dry pan: Warm leftovers in a frying pan over medium heat until crisp and piping hot; the microwave will soften the tortillas.
Ingredient swaps
- For a stretchier melt: Use mozzarella in place of cheddar for a milder flavour and more elastic cheese pull.
- For a leaner filling: Chicken breast can replace thighs, but reduce the cooking time slightly to avoid dryness.
- For a lighter topping: Greek yoghurt can stand in for sour cream, bringing a similar tang with a lighter finish.
Serving ideas
- Serve with salsa: A bright tomato salsa cuts through the richness of the cheese and chicken.
- Add freshness: Finish with coriander, sliced spring onions or a squeeze of lime if you want a fresher edge.
- Make it a fuller meal: Pair with a simple salad, beans or rice for an easy lunch or casual dinner.
Equipment you'll need
Ingredients
Instructions
- Halve and thinly slice the onion. Finely chop the garlic, then cut the chicken into small bite-size pieces.
- Heat 1 tbsp of the vegetable oil in a large frying pan over a medium-high heat. Add the onion with a pinch of the fine sea salt and cook for 4 to 5 minutes until softened and lightly golden.
- Add the chicken, remaining fine sea salt and the ground cumin, then cook for 6 to 8 minutes, stirring, until the chicken is cooked through and any liquid has evaporated. Stir in the garlic for 30 to 60 seconds until fragrant, then tip the filling into a bowl.
- Wipe out the pan and return it to a medium heat. Sprinkle a quarter of the cheddar over one tortilla, add a quarter of the chicken mixture, then top with another quarter of the cheddar and fold the tortilla in half.
- Add a little of the remaining vegetable oil to the pan and cook the quesadilla for 2 to 3 minutes per side until golden and the cheese has melted. Repeat with the remaining tortillas, adding a little more oil as needed.
- Cut each quesadilla into wedges and serve straight away with the salsa and sour cream. If you are cooking in batches, keep the cooked quesadillas warm on a low heat while you finish the rest.
Recipe notes
Tips
- Grate the cheddar before you start cooking so the quesadillas can be assembled quickly while the filling is hot.
- Keep the heat at medium when toasting so the tortilla turns golden before the cheese over-browns.
- Chicken should be cooked until piping hot all the way through, with no pink remaining.
Substitutions
- Replace Cheddar cheese with mozzarella for a milder, stretchier melt.
- Replace Chicken thighs with chicken breast for a leaner filling; reduce the cooking time slightly to avoid drying out.
- Replace Sour cream with greek yogurt for a lighter topping.
Storage
- Refrigerate up to 2 days
- Cool leftovers, then refrigerate in a sealed container. Reheat in a dry frying pan over a medium heat for 2 to 3 minutes per side until piping hot and crisp again; avoid the microwave as it softens the tortillas.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: Mexican
-
Allergens:
Gluten Milk Wheat
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