Chicken Quesadillas

Authentic Chicken Quesadillas Recipe from Mexico

Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Chicken quesadillas are a delicious and easy-to-make Mexican dish that is perfect for a quick lunch or dinner. These cheesy and flavorful quesadillas are sure to be a hit with your family and friends.

History

Quesadillas have been a popular dish in Mexico for centuries. The word "quesadilla" comes from the Spanish word "queso," which means cheese. Originally, quesadillas were made with just cheese and tortillas, but over time, different fillings like chicken, beef, and vegetables have been added to create a variety of delicious quesadilla recipes.

Ingredients

1 tsp vegetable oil
1.5 cups chopped green bell pepper
1 cup minced purple onion
2 tsp cumin
2 cups cooked chicken breast
1 can (14.5 oz or 411 g) no salt added diced tomatoes, drained
0.25 cup minced fresh cilantro
0.25 tsp salt
0.25 tsp ground pepper
8 x 8 inches fat-free flour tortillas
0.75 cup shredded reduced-fat monterey jack cheese
butter flavored cooking spray
fresh cilantro sprigs, optional

How to prepare

Place oil in a large nonstick skillet over medium-high heat until it is hot.
Add chopped pepper and onion; cook for 3 minutes, stirring often.
Add cumin and cook for 1 minute, stirring often.
Add chicken and tomato; cook for 3 minutes, stirring often.
Stir in minced cilantro, salt, and ground pepper.
Place about 0.5 cup of the chicken mixture on half of each tortilla.
Sprinkle cheese evenly over the turkey mixture on the tortillas; fold the tortillas in half.
Coat a large nonstick skillet with cooking spray; place it over medium-high heat until it is hot.
Add 2 filled tortillas; cook for 30 seconds on each side or until lightly browned.
Set aside and keep warm.
Repeat the procedure with the remaining 6 tortillas.
Garnish with cilantro sprigs, if desired.
Serve immediately.

Variations

Add diced tomatoes, black beans, or corn to the chicken mixture for extra flavor.
Use different types of cheese like cheddar, pepper jack, or mozzarella for a unique twist.
Substitute the chicken with beef, shrimp, or tofu for a different protein option.

Cooking Tips & Tricks

Make sure to cook the chicken thoroughly before adding it to the quesadillas.

- Use a nonstick skillet to prevent the quesadillas from sticking.

- Don't overfill the quesadillas, as this can make them difficult to flip.

- Serve the quesadillas hot off the skillet for the best flavor and texture.

Serving Suggestions

Serve chicken quesadillas with salsa, guacamole, sour cream, and a side of rice and beans for a complete meal.

Cooking Techniques

Saute the vegetables and chicken until they are cooked through and tender.

- Fold the tortillas in half to create a half-moon shape before cooking.

- Cook the quesadillas in a skillet until they are golden brown and crispy on both sides.

Ingredient Substitutions

Use red or yellow bell peppers instead of green bell peppers.

- Use red or white onions instead of purple onions.

- Use whole wheat or gluten-free tortillas for a healthier option.

Make Ahead Tips

Prepare the chicken mixture ahead of time and store it in the refrigerator until ready to assemble and cook the quesadillas.

Presentation Ideas

Arrange the quesadillas on a platter and garnish with fresh cilantro sprigs for a colorful and appetizing presentation.

Pairing Recommendations

Serve chicken quesadillas with a side of Mexican rice, refried beans, and a refreshing margarita for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of chicken quesadillas contains approximately 300 calories.

Carbohydrates

Each serving of chicken quesadillas contains approximately 25 grams of carbohydrates.

Fats

Each serving of chicken quesadillas contains approximately 10 grams of fat.

Proteins

Each serving of chicken quesadillas contains approximately 20 grams of protein.

Vitamins and minerals

Chicken quesadillas are a good source of vitamin C, vitamin A, calcium, and iron.

Alergens

Chicken quesadillas contain dairy (cheese) and wheat (tortillas).

Summary

Chicken quesadillas are a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Chicken quesadillas are a delicious and versatile dish that is perfect for a quick and easy meal. With a few simple ingredients and some basic cooking techniques, you can create a flavorful and satisfying meal that your whole family will love. Enjoy!

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Chicken Quesadillas. It was a sunny day in the summer of 1975, and I was visiting my aunt Maria in Mexico. Maria was a fantastic cook and always had a new recipe up her sleeve to share with me. That day, she decided to teach me how to make Chicken Quesadillas, a popular Mexican dish that I had never tried before.

As we gathered the ingredients in the cozy kitchen, Maria explained to me the history behind the dish. She told me that Quesadillas originated in Mexico and were traditionally made with corn tortillas filled with cheese and various meats or vegetables. The dish had evolved over the years, with different regions of Mexico adding their own unique twists to the recipe.

Maria began by marinating the chicken in a blend of spices and herbs. She explained that the key to a flavorful Quesadilla was in the seasoning of the meat. As the chicken sizzled on the stove, filling the kitchen with mouthwatering aromas, Maria showed me how to make the perfect salsa to accompany the dish. She combined fresh tomatoes, onions, cilantro, and jalapeños, blending them together to create a zesty and tangy salsa that would complement the flavors of the Quesadillas perfectly.

Once the chicken was cooked to perfection, Maria shredded it into tender pieces and set it aside. She then heated a skillet on the stove and placed a corn tortilla in the pan, letting it crisp up slightly before adding a generous portion of shredded cheese and the marinated chicken on top. As the cheese melted and the chicken heated through, Maria folded the tortilla in half, creating a golden and crispy Quesadilla.

I watched in awe as Maria flipped the Quesadilla onto a plate and garnished it with a dollop of sour cream, a sprinkle of fresh cilantro, and a drizzle of homemade salsa. The sight and smell of the dish made my mouth water, and I couldn't wait to take my first bite.

As I savored that first bite of the Chicken Quesadilla, I was transported to a world of flavors and textures that I had never experienced before. The tender chicken, melted cheese, and crisp tortilla created a harmonious blend of savory and spicy flavors that danced on my taste buds. I knew that this recipe would become a favorite in my own kitchen, and I couldn't wait to share it with my family and friends back home.

Over the years, I have made Chicken Quesadillas countless times, experimenting with different ingredients and techniques to make the dish my own. Each time I cook this recipe, I am reminded of that sunny day in Mexico with my aunt Maria, and the special bond we shared over a love of food and cooking.

Now, as I pass on this recipe to you, my dear grandchild, I hope that you will enjoy making Chicken Quesadillas as much as I have. Remember to savor each bite, and to share this dish with the ones you love. May it bring joy and warmth to your kitchen, just as it has to mine. Buen provecho!