Chicken Quesadilla
6 servings
45 minutes
Quesadilla, a great Mexican appetizer. Pepper to taste.
1
Cut the chicken breast lengthwise and open it like a book. Season with salt and pepper, sprinkle with hot pepper, drizzle with vegetable oil, cover with film, and let marinate for 10-15 minutes. Fry in a hot pan for 2 minutes on each side. Then transfer and let cool.
- Chicken breast fillet: 2 pieces
- Chili powder: 0.5 teaspoon
- Ground black pepper: 0.3 teaspoon
- Salt: to taste
- Vegetable oil: to taste
2
Cut the red onion into large wedges.
- Red onion: 300 g
3
Cut the sweet pepper, chili, and tomatoes into pieces of the same size.
- Red sweet pepper: 300 g
- Yellow sweet pepper: 300 g
- Red chili pepper: 75 g
- Green chili pepper: 75 g
- Tomatoes: 400 g
4
Chop the garlic finely.
- Garlic: 5 clove
5
In the same pan, add oil and sauté the sweet pepper first over high heat, then add onion, chili, and garlic.
- Vegetable oil: to taste
- Red sweet pepper: 300 g
- Red onion: 300 g
- Red chili pepper: 75 g
- Garlic: 5 clove
6
Add tomatoes closer to the end. The vegetables should have browned sides but remain crispy.
- Tomatoes: 400 g
7
Cut the chicken into large pieces and the cilantro not too finely. Add them to the sautéed vegetables, season with salt and pepper, add sugar, and drizzle with lime juice.
- Chicken breast fillet: 2 pieces
- Cilantro: 50 g
- Salt: to taste
- Ground black pepper: 0.3 teaspoon
- Sugar: 1 teaspoon
- Lime: 1 piece
8
Heat the tortilla on a dry skillet on both sides.
- Tortillas: 6 pieces
9
Place grated cheese and filling, fold in half, and send to an oven preheated to 200 degrees on grill mode. Bake the tortillas for 4-5 minutes until they are golden and crispy.
- Cheddar cheese: 400 g
- Tortillas: 6 pieces
10
Serve with sour cream.
