Zucchini Quesadillas with Chicken

4 servings

25 minutes

Zucchini quesadillas with chicken are an amazing combination of tender chicken fillet, crispy zucchini, and melted cheese wrapped in golden corn tortillas. This recipe absorbs notes of Mexican cuisine but gains European elegance through the use of butter and adobo sauce. Fried to a crispy crust, the quesadillas impress with a rich flavor that combines the light sweetness of zucchini, the spiciness of garlic, and the warmth of spices. They are served with a sweet-and-sour sauce that highlights the balance of flavors, making each serving a gastronomic delight. Zucchini quesadillas with chicken are perfect as an appetizer, hearty breakfast or lunch, and also make a wonderful treat for friendly gatherings where each bite brings joy from the simplicity and harmony of flavors.

Energy value per serving

• Calories: 825.1
• Proteins: 50.4g
• Fats: 44.6g
• Carbohydrates: 55.7g

Ingredients

• Butter: 4 tbsp
• Onion: 0.5 head
• Garlic: 2 clove
• Zucchini: 2 pc
• Salt: to taste
• Ground black pepper: to taste
• Dried red pepper: 1 pc
• Adobo sauce: 2 tsp
• Grated cheese: 250 g
• Corn tortillas: 8 pc
• Sweet and sour sauce: to taste
• Chicken fillet: 2 pc

Cooking steps

1. Preheat the oven to 110°C and place a baking tray.

2. Melt 2 tablespoons of butter in a large cast-iron skillet over medium heat. Add thinly sliced onion, garlic, and zucchini, seasoning with salt and pepper. Cook, stirring occasionally, until the onion and zucchini are soft and golden, about 7 minutes. Add red pepper, adobo sauce, and cook for another minute. Then add the cooked, chopped chicken, mix, and cook for about 2 minutes. Season with salt and pepper, transfer the mixture to a large bowl, and set aside.

   Required ingredients:

   • Butter: 4 tablespoons
   • Onion: 0.5 head
   • Garlic: 2 cloves
   • Zucchini: 2 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Dried red pepper: 1 piece
   • Adobo sauce: 2 teaspoons
   • Chicken fillet: 2 pieces

3. Wipe the pan and heat it over medium heat. Heat the tortillas for 10 seconds on each side, then transfer to a work surface. Place chicken and vegetables on the tortillas, sprinkle with cheese, and fold in half.

   Required ingredients:

   • Chicken fillet: 2 pieces
   • Zucchini: 2 pieces
   • Grated cheese: 250 g
   • Corn tortillas: 8 pieces

4. Melt 1 tablespoon of butter in a pan over medium heat until foamy. Dip half of the flatbreads in the butter. Fry on both sides until golden and crispy for about 3-4 minutes. Place the cooked flatbreads in the oven. Do the same with the rest. Serve warm with sweet and sour sauce.

   Required ingredients:

   • Butter: 4 tablespoons
   • Sweet and sour sauce:  to taste