We are preparing a delicious Mexican chicken quesadilla. We prepare a delicious Mexican chicken quesadilla with boiled chicken meat and egg.

Bright sombreros, guitar songs, weirdly shaped cacti, tequila, colorful Spanish - what associations do these words evoke in you? Of course, this is Mexico! Among other things, Mexico is famous for its spicy national cuisine, many of whose dishes have gained popularity far beyond the borders of this country. Among the many dishes, there is one that will definitely appeal to all cheese lovers - quesadillas. We have collected for you 5 of the most interesting chicken quesadilla recipes.

What is a quesadilla

The original version of the quesadilla is a traditional Mexican corn or wheat flatbread - tortilla - filled with cheese, folded in half and fried. However, it just so happens that almost all recipes are subject to experimentation by both professional chefs and amateur cooks. Therefore, now a classic version of quesadilla is increasingly considered a dish whose filling contains not only cheese, but also chicken.

A classic chicken quesadilla with ingredients reminiscent of Italian pizza

Depending on taste preferences, the classic recipe can be modified by adding other ingredients: mushrooms, vegetables, fruits and herbs, different types of meat and sausages, as well as legumes.

Step-by-step quesadilla recipes with photos

Classic quesadilla with chicken and cheese

Knowing the principles of preparing a wonderful Mexican dish, you can fantasize and delight yourself with your favorite dish whenever you want. Making quesadillas is a simple and interesting process that even novice cooks can master.

You will need:

• 300 g chicken fillet;
• half each fresh bell pepper, red and yellow;
• 1 head of red onion;
• 180 g hard cheese;
• 2–3 sprigs of fresh parsley;
• 4 corn tortillas;
• vegetable oil;
• spices (ground black pepper, paprika, chili) - to taste;
• salt.

Corn tortillas can be replaced with wheat tortillas. A suitable option is to use thin Armenian lavash to prepare quesadillas.

Preparation procedure:

1. Place the chicken fillet on a cutting board, cover with a piece of cling film and lightly beat. Season the meat with a little salt and spices to taste.
   

   Lightly pound the chicken fillet and sprinkle with spices to taste

2. Place the chicken in a frying pan with well-heated vegetable oil and fry for 5-7 minutes on each side (until the meat is cooked). Transfer the fried fillet to a plate and set aside for a while.
   

   Fry the chicken until done

3. Cut the seeded bell pepper into small squares, and the onion into thin half rings or quarter rings.
   

   Cut the vegetables

4. Stirring constantly, fry the onion over moderate heat (5-7 minutes), then add bell pepper to it, lightly salt the vegetables and continue to simmer until soft over medium or low heat. Don't forget to stir the vegetable mixture periodically.
   

   Fry vegetables in a small amount of vegetable oil

5. Grate the cheese on a coarse grater. Cut the cooled chicken fillet into small cubes. Wash the greens, dry and finely chop with a knife.
   

   Grate hard cheese on a coarse grater

6. Place one flatbread in a hot frying pan with a small amount of vegetable oil. Quickly place the ingredients on it in the following order: 1/4 grated cheese, 1/2 chicken meat, 1/2 fried vegetables and herbs, and then 1/4 cheese again. You can first make a preparation with vegetables, and then transfer it to a frying pan - whatever is more convenient for you.
   

   Place the prepared ingredients on the flatbread and fry until the cheese melts

7. When the bottom part of the cheese has melted, cover the dough with a second flatbread, press down lightly so that the dough sticks to the filling, but does not come out at the edges.
8. Using two wide spatulas, quickly flip the quesadilla and cook for a few more minutes until browned.
   

   Quickly turn the workpiece covered with the second flatbread to the other side and cook until browned.

9. Transfer the finished dish to a large flat dish, cool slightly, cut into portions and serve.
   

   Cut the quesadilla into portions

Video: preparing a classic chicken quesadilla at home

With chicken, mushrooms and salsa sauce

Tender chicken meat, delicious cheese and aromatic mushrooms are one of those flavor combinations that often delight us in salads and appetizers, first and second courses, and baked goods. This wonderful “unity” can also be used for Mexican food.

Ingredients:

• 8 corn tortillas;
• 500 g chicken fillet;
• 200 g cheese;
• 200 g champignons;
• 4–5 ripe tomatoes;
• 2 onions;
• 1 bell pepper;
• 1/2 chili pod;
• 1 clove of garlic;
• 1.5 tablespoons lime juice;
• 1 small bunch of fresh parsley;
• salt - to taste;
• sugar - to taste.

Preparation:

1. Prepare the ingredients for the first step: cut the champignons into slices (or as convenient), chicken fillet into medium-sized cubes, 1 onion into half rings.
   

   Cut the champignons into slices or pieces of any shape

2. Place the onion in a heated frying pan and fry a little. When the vegetable turns golden, add chicken to it and continue frying everything together for another 3-5 minutes.
   

   Fry onions and chicken fillet

3. Add champignons to onions and chicken. Cook for a few more minutes.
   

   Add mushrooms to onions and chicken

4. Add pre-seeded and cut into strips bell peppers and chopped chili. Stirring, continue to fry the filling for about 5 minutes, then remove the pan from the stove.
   

   The next step is adding bell pepper and chili

5. Prepare the salsa. Pour boiling water over ripe tomatoes, peel them, then chop in a blender or simply chop finely with a knife. Chop a clove of garlic, a second onion, and a bunch of fresh parsley. Mix all the ingredients with the tomato mass, add lime juice, salt and sugar to taste.
   

   To prepare the sauce you will need chopped ripe tomatoes, onions, garlic, herbs and lime juice; all ingredients need to be mixed

6. Place corn tortillas on a work surface. Distribute the filling evenly between all the preparations, sprinkle each portion with grated cheese. Carefully fold the tortillas in half. It is important to ensure that there is not too much filling.

   Place the filling on one side of each flatbread, sprinkle with cheese and fold the flatbreads in half.

7. Fry the preparations in a hot dry frying pan so that the cheese inside melts and a delicious golden brown crust appears on both sides of the dish. Ready!
   

   Fry each quesadilla on both sides until a delicious crust appears.

Video: how to cook Mexican quesadilla with chicken and mushrooms

With boiled chicken meat and egg

This dish makes a great breakfast or mid-day snack. The recipe below contains ingredients for 1 serving. If you need to make quesadillas for more people, simply increase the ingredients in proportion to the number of servings needed.

You will need:

• 1 corn or wheat tortilla;
• 150 g boiled chicken meat;
• 150 g cheese;
• 1 boiled egg;
• 1 teaspoon mustard;
• 1 teaspoon mayonnaise;
• a sprig of fresh parsley or cilantro;
• salt and spices - to taste;
• vegetable or butter for frying.

Cooking steps:

1. Cut boiled chicken meat (boneless flesh or fillet) into small pieces of arbitrary shape.
   

   Cut boiled boneless chicken meat into strips or cubes, as you wish

2. Chop the boiled egg with a knife. Grate the cheese.
   

   Chop the boiled egg and grate the cheese

3. Grease the flatbread with mayonnaise and mustard.
   

   Grease the flatbread with mayonnaise and mustard

4. Place chicken on half of the flatbread.
   

   Place the first layer of filling on one side of the tortilla - boiled chicken meat

5. The next layer is a boiled chopped egg.
   

   Place a chopped egg on top of the chicken

6. Sprinkle the filling first with grated cheese and then with chopped fresh parsley.
   

   The last filling ingredients are grated cheese and chopped fresh herbs.

7. Fold the flatbread in half so that the free part of the workpiece completely covers the filling. Transfer the quesadilla to a preheated frying pan with a little oil and fry on each side for 2-3 minutes. Serve the finished dish immediately before it cools down.
   

   Fold the workpiece in half and fry on both sides in butter or vegetable oil

With corn and red beans

This dish will appeal to legume lovers. The hearty, savory filling is unlikely to leave anyone indifferent.

This version of quesadilla is prepared in the oven.

Ingredients:

• 2 corn tortillas;
• 300 g chicken fillet;
• 200 g boiled red beans;
• 100 g canned corn;
• 1 bell pepper;
• 1/4 pod of hot pepper;
• 1–2 tomatoes;
• 100–150 g cheese;
• 1–2 sprigs of fresh cilantro or parsley;
• salt and spices to taste;
• vegetable oil for frying.

Preparation:

1. Cut the chicken fillet into cubes, fry with vegetable oil until cooked, add salt and season with spices to taste.
   

   Fry the chicken fillet and season with spices to taste

2. Cut the bell pepper into medium-sized squares, pass a piece of chili through a press or chop very finely with a knife. Place the vegetables in a deep frying pan with hot vegetable oil, add red beans, canned corn, diced ripe tomatoes, chopped herbs, and salt to taste. Cook until vegetables are soft.
   

   In a deep frying pan, simmer peppers, beans, corn, other vegetables and herbs, adding salt to taste

3. Place one tortilla in a dry cast-iron frying pan or round baking dish, sprinkle half of the grated cheese on the tortilla. Place the fried chicken meat, the vegetable part of the filling, and then the second part of the cheese on the workpiece.
   

   Place all filling ingredients on corn tortilla

4. Cover the filling with the second flatbread and press down lightly. Place the quesadilla in a preheated oven at 180 degrees and cook for 7-10 minutes. Serve with sour cream or any other sauce!
   

   Cover the workpiece with a second flatbread and place in a preheated oven for 7–10 minutes, and then serve with sour cream or your favorite sauce

With grilled pineapples and spicy BBQ sauce

When simple recipes have already been tried and you want to experiment, you can prepare a quesadilla, adding variety with the help of exotic fruits. Often one of the ingredients of Mexican food is avocado, less often - oranges and lime. We will tell you how to prepare a delicious pineapple filling.

Let's add a little more bright Mexican cuisine to winter everyday life :) Today we will prepare quesadillas with cheese, actually crispy tortillas stuffed with cheese and other favorite vegetables or meat. They're just as quick and easy to prepare as cheese sandwiches, so they're also a great option for breakfast or a snack. I often take quesadillas to work or on the road when I know that I won’t be able to really eat anywhere.

A few secrets for the perfect quesadilla:

• A frying pan is better than a microwave! The best quesadilla is a crispy quesadilla, and that can only be achieved by pan frying. In the microwave your breakfast will be soft. A non-stick pancake pan is perfect for frying; you don’t need to use oil in it and you will get a crispy golden crust.
• Use cheeses that melt well. You shouldn’t use hard, aged cheeses; they won’t make a good quesadilla! Gouda, Cheddar, Mozzarella, Provolone and other soft cheeses are perfect.
• Fantasize - you are free to prepare your ideal filling: any herbs, vegetables, meat, fish or seafood. The main thing to remember is that any seafood or meat you want to use in the filling should already be cooked.

To prepare you will need:

• 150 g of any cheese (I used bright Cheddar);
• 1 red pepper;
• a handful of spinach;
• 1/3 can of sweet corn;
• some green onions;
• 3-4 tortillas.

Let's get started:

1. Let's start with spinach, since only this product requires heat treatment. If you decide not to use it, then prepare the quesadilla 2 times faster. Wash the spinach, dry it and fry it for about 4-5 minutes.

2. Cut the red pepper into small cubes, mix in one bowl with corn, green onions and fried spinach. Grate the cheese on a fine grater and mix with vegetables, add pepper.

3. Take tortillas and put the filling on half of each. Cover with the other half and place in a hot frying pan to fry until the cheese melts.

I cut each ready-made quesadilla with cheese into three parts, so it will be easier to eat and dip it into the sauce. By the way, you can use sour cream or any of your favorite sauce for serving.

Bon appetit!

Quesadilla with cheese

Preparation

Total time

Recipe type: Breakfast

You can make a delicious snack out of them - homemade quesadillas!

This is the same flatbread, crispy and crispy, with filling inside. And the filling can be very different: cheese with herbs, feta cheese, chicken, ham, canned corn... There is so much room for creativity! And this wonderful dish is easy to make. Ten minutes - and a treat for the whole family is ready, which you can immediately eat piping hot, or take with you to nature, give a hearty snack to children for school or for your husband to work: a thin flatbread made from yeast-free dough with a delicious filling inside - an excellent replacement sandwiches!

Now we will learn how to prepare quesadillas with cheese and spinach at home.

You can also use feta cheese or cottage cheese; and from greens - other leafy ones and not only, depending on the season and your preferences: chard, arugula, parsley, dill, basil!

Ingredients:

• 8 tortillas;
• 100 g of cheese and feta cheese (or 200 g of one of each);
• A small bunch of fresh spinach and dill each;
• Salt and black pepper to your taste.

But vegetable oil got into the picture by accident: it turns out that quesadillas are fried in a dry frying pan! That’s great: the snack turns out to be low-fat, which is both healthier and easier - then you don’t have to wash the pan.

You can bake the flatbreads yourself according to the previous recipe from my website, or buy ready-made ones. The second option is simpler and faster, but the first is more interesting and useful.

How to bake:

The greens need to be immersed in a bowl of cold water for a few minutes to soak the soil from the leaves. Then thoroughly rinse the greens under the tap and dry in a colander.

Three cheese and feta cheese on a coarse grater. Cut the spinach into strips and chop the remaining greens.

There are two ways to prepare a quesadilla: with two tortillas and with one.

The first option is when the filling is between two tortillas. We do this: heat a dry frying pan over medium-high heat and place one flatbread on it.

Sprinkle it with a mixture of grated cheese and feta cheese, salt and pepper. If the cheese is salty, then you don’t need to add additional salt.

Sprinkle the cheese and cheese with a mixture of greens.

And the greens are again a cheese mixture.

And cover with the second flatbread. We act quickly, because the first flatbread is already browning at this time. However, in order not to rush, you can assemble the quesadilla on a board or plate, and then carefully, so as not to spill the filling, transfer it to the frying pan.

Fry for 1-2 minutes, pressing the flatbread with a spatula: the cheese heats up, melting the two flatbreads together, so the finished quesadilla does not fall apart.

When the bottom is browned, carefully turn it over to the second side and also fry until lightly browned.

Remove the finished quesadilla with a spatula onto a plate or board.

You can sprinkle the flatbread with olive oil and cut into portions.

Delicious! Just add more filling, otherwise the flatbread will be dry.

As an alternative, if you find quesadillas a little dry, try Armenian yoka made from the same flatbreads. It is more moist, since the filling, in addition to cheese and feta cheese, contains an egg.

The second way to prepare quesadillas is when the filling is placed on half of one tortilla...

The flatbread is folded in half and the filling is covered with the other half.

We also fry the quesadillas in a dry frying pan on both sides for 1-1.5 minutes.

Serve warm... although a spinach and cheese quesadilla is also good cold!

A quesadilla is a Mexican dish that is simply a corn or wheat tortilla (flatbread) with filling, pan-fried or deep-fried. The most traditional filling for a quesadilla is cheese. No cheese lover will refuse such a dish. I am attracted to this option because of its simplicity and the fact that only two ingredients are required. I advise you to take tasty and fresh cheese that melts well - the more, the tastier.

When it comes to tortillas, I always make my own tortillas. Here is the composition of the ingredients for the dough: butter (100 g), salt (0.5 tsp), water (300 ml) and corn or wheat flour (600 g). The dough turns out soft and does not stick to your hands at all. I roll it out very thin and fry it in a dry frying pan on both sides. This quantity makes 20 cakes. The flatbreads are very tasty, my son carries them one by one. This portion is consumed within a day. The flatbreads can be prepared in advance and are stored well in a bag. If you are not a fan of fiddling with dough, you can buy tortillas at the store.

Cheese quesadillas should be served with sour cream and salsa.

How to make “salsa”: put in a blender bowl: bell pepper (0.5 pcs.), tomato without skin (1 pc.), onion - medium-sized (1 pc.), garlic (2 cloves), sugar (1 tsp), soy sauce (3 tbsp), vegetable or olive oil (2 tbsp), chop everything, and you’re done.

In addition to the cheese quesadilla, I suggest trying other Mexican dishes: and.

Let's prepare the cheese and tortilla.

Grate the cheese on a coarse grater.

Spread the cheese on one tortilla.

Cover with the second tortilla.

Fry on both sides in a dry frying pan. You can add a piece of butter.

Cut the quesadilla into four parts, it is very convenient to do this with a pizza cutter.

Serve hot quesadilla with cheese.

Bon appetit.