Chicken Quesadilla with Pico de Gallo
6 servings
20 minutes
Chicken and pico de gallo quesadilla is a harmonious blend of Mexican traditions and rich flavors. At its core is a crispy tortilla filled with tender, aromatic chicken sautéed with peppers and onions, complemented by melted cheese. Pico de gallo—a fresh salsa made from tomatoes, onions, and cilantro with a hint of lime—adds a zesty freshness to the dish. This quesadilla is perfect for a cozy family dinner or a fun party with friends. It can be served with cool sour cream that gently balances the spice heat, making each bite even more flavorful and enjoyable. A quesadilla is not just food; it's a true gastronomic celebration!
1
Let's prepare a spice mix for meat: mix salt, ground black pepper, sweet paprika, cumin, oregano, and chili flakes in a bowl. This spice mix is great for Tex-Mex and Mexican dishes.
- Salt: pinch
- Ground black pepper: pinch
- Ground paprika: 1 teaspoon
- Ground cumin: 0.5 teaspoon
- Dried oregano: 0.5 teaspoon
- Chili flakes: 0.3 teaspoon
2
To prepare pico de gallo: chop tomatoes and red (or regular) onion into small cubes. Finely chop cilantro and pepper. The volume of the three ingredients (tomato, onion, and cilantro) should be roughly equal; you can add a bit more tomatoes if desired. For example, cilantro - 30%, onion - 30%, and tomatoes - 40%. Mix tomatoes, onion, cilantro, chili pepper in a bowl, drizzle with the juice of one lime, and salt to taste. Store pico de gallo in the refrigerator.
- Tomatoes: 2 pieces
- Onion: 1 head
- Fresh cilantro (coriander): 1 bunch
- Green chili pepper: 1 piece
- Lime: 1 piece
- Salt: pinch
3
Let's prepare the ingredients. Cut bell peppers of different colors (e.g., red and green) into cubes. Slice the onion into quarter rings. In the absence of Mexican queso Oaxaca, grate the more common cheddar cheese on a coarse grater.
- Bell pepper: 2 pieces
- Onion: 1 head
- Cheddar cheese: 220 g
4
Heat the pan over high heat. Meanwhile, cut the chicken fillet into small strips. Add half of the vegetable oil, chicken, and spice mix to the pan. Fry until very golden brown for 3-4 minutes, stirring! Immediately add onion and bell pepper, fry until half cooked. Mince the garlic and add it to the chicken, letting it release its aroma for about 20 seconds. Remove from heat.
- Chicken breast fillet: 2 pieces
- Vegetable oil: 4 tablespoons
- Salt: pinch
- Ground black pepper: pinch
- Ground paprika: 1 teaspoon
- Ground cumin: 0.5 teaspoon
- Dried oregano: 0.5 teaspoon
- Chili flakes: 0.3 teaspoon
- Onion: 1 head
- Bell pepper: 2 pieces
- Garlic: 1 clove
5
Heat a large diameter skillet. Pour in a little vegetable oil. Optionally, you can cook on a dry heated skillet.
- Vegetable oil: 4 tablespoons
6
We place the tortilla on the skillet, add grated cheese on one half, spicy chicken strips with pepper and onion, and fold it over. We quickly repeat the process to fry 2 quesadillas at once if the skillet diameter allows. We fry for about 1 minute, flip it over to give the second side an appetizing color. We continue frying all quesadillas. Each quesadilla is cut into 2 or more pieces for easy handling.
- Tortillas: 3 pieces
- Cheddar cheese: 220 g
- Chicken breast fillet: 2 pieces
- Bell pepper: 2 pieces
- Onion: 1 head
7
Serve hot with sour cream and pico de gallo.
- Sour cream 20% fat: 100 g
