# 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.

**Mexican Cuisine · 27 min · 4 servings · 420 kcal per serving**

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.

## Ingredients


### Base
- 8 — wheat tortillas
- 400 g — grated mozzarella or cheddar

### Filling
- 400 g — chicken breast, cubed
- 1 — onion, sliced
- 1 — bell pepper, sliced
- 3 cloves — garlic
- 1 tsp — cumin
- 1 tsp — paprika
- 0.5 tsp — oregano
- 0.5 tsp — chilli
- 1 tsp — salt
- 2 tbsp — oil

### To serve
- 1 cup — guacamole or avocado
- 0.5 cup — sour cream or yogurt
- 0.5 cup — salsa

## 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**.
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.

## Tips

- 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.

## FAQ

### 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.

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Source: https://hanakoleah.com/en/mexican-cuisine/mexican-quesadillas-with-cheese-and-chicken
Edited by: Marwa Mohamed
Last updated: 2026-10-30