Chicken and Cheddar Quesadilla
4 servings
30 minutes
A popular Mexican tortilla that always has room for corn. The recipe calls for chicken breast, but if you use thigh meat, the dish will taste more intense.
1
Finely chop the onion, tomatoes, and bell pepper, add corn (optional), sauté everything in a small amount of oil, transfer to a bowl, and optionally add finely chopped dill (for freshness).
- Onion: 1 head
- Tomatoes: 1 piece
- Red sweet pepper: 1 piece
- Canned sweetcorn: to taste
- Olive oil: to taste
- Dill: to taste
2
Cut the chicken fillet into thin strips (no more than 1 cm thick) and fry in olive oil over high heat for 2-3 minutes, stirring. Add tomato paste, salt, and pepper, mix, hold on heat for another minute, and transfer the meat to the vegetables.
- Chicken breast: 3 pieces
- Olive oil: to taste
- Tomato paste: 100 g
- Salt: to taste
- Ground black pepper: to taste
3
Grate cheddar cheese on a coarse grater (this can also be parmesan, gouda, or another hard/semi-hard cheese).
- Cheddar cheese: 100 g
4
Sprinkle cheese on half of the tortilla, then add the filling, top with another layer of cheese, cover with the other half of the tortilla, cut in half (as in the picture), and fry in a pan or grill for 2-3 minutes on one side, then carefully flip and fry on the other side for another 1-2 minutes.
- Cheddar cheese: 100 g
- Tortillas: 6 pieces
