Mexican Quesadillas with Cheese and Chicken
The common mistake is high heat: the tortilla burns while the cheese is still solid inside. The fix is medium-low heat and 3-4 minutes a side — that is long enough for the heat to reach the cheese and melt it.
- Prep
- 12 min
- Cook
- 15 min
- Total
- 27 min
- Calories
- 420
Quesadillas are the fastest Mexican dish you can make: a tortilla, cheese and whatever filling you have. The name comes from queso, cheese. Ten minutes, and they work for breakfast, dinner or a lunchbox.
Method
-
1
The filling
Fry the onion and pepper over high heat for 4 minutes, add the garlic, chicken and spices, and cook until the chicken is done and all the liquid has evaporated.
⏱ 10 min -
2
Cool it
Let the filling cool a little. Hot filling steams inside the tortilla and softens it.
⏱ 6 min -
3
Assemble
Lay a tortilla in a dry pan, scatter cheese over one half, add filling, more cheese, and fold the other half over (or top with a second tortilla).
⏱ 4 min -
4
Cook
Over medium-low heat, cook for 3 to 4 minutes a side until the tortilla is spotted brown and the cheese has melted completely.
⏱ 14 min -
5
Rest
Slide it onto a board and leave it a minute before cutting — the cheese firms slightly so it does not run out.
⏱ 2 min -
6
Serve
Cut into triangles and serve with guacamole, sour cream and salsa.
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Tips that actually matter
- Medium-low heat — high heat burns the tortilla and leaves the cheese solid.
- Cheese on both sides of the filling — it works as the glue.
- The filling dry and cool, or the tortilla goes soft.
- A dry pan with no oil — the tortilla has enough fat, and oil makes it greasy.
People also ask
Which cheese is best?
Mozzarella stretches more and cheddar tastes stronger. A mix of the two is best. The original Mexican cheese (Oaxaca) is similar to mozzarella.
Can I do them in the oven?
Yes for large quantities — arrange them on a tray and bake at 200°C for 10 minutes, turning. Not as crisp as the pan, but faster for a crowd.
Can they be vegetarian?
Yes — mashed black beans with corn and peppers is an authentic and delicious Mexican filling.
Cook mode
Mexican Quesadillas with Cheese and Chicken
-
1
The filling
Fry the onion and pepper over high heat for 4 minutes, add the garlic, chicken and spices, and cook until the chicken is done and all the liquid has evaporated.
-
2
Cool it
Let the filling cool a little. Hot filling steams inside the tortilla and softens it.
-
3
Assemble
Lay a tortilla in a dry pan, scatter cheese over one half, add filling, more cheese, and fold the other half over (or top with a second tortilla).
-
4
Cook
Over medium-low heat, cook for 3 to 4 minutes a side until the tortilla is spotted brown and the cheese has melted completely.
-
5
Rest
Slide it onto a board and leave it a minute before cutting — the cheese firms slightly so it does not run out.
-
6
Serve
Cut into triangles and serve with guacamole, sour cream and salsa.
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