Chicken Quesadilla
Here is a straightforward way to make Chicken Quesadilla at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Cook 1h
- Total 1h
- Serves 4
- Level Medium
Ingredients
- 1 tbsp Sesame oil
- 1 tbsp Garlic
- ½ tbsp Crushed red pepper
- 1 medium Yellow onion, julienned
- 1 Red bell pepper, julienned
- 1 Green bell pepper, julienned
- 1 tbsp Sesame seeds
- 2 tbsp Teriyaki marinade/sauce
- 4 Boneless skinless chicken breasts (about 6 ounces each), grilled and cut into ½-inch strips
- 1 tbsp Cilantro
- Salt
- To taste Pepper
- 4 Ea. 10-inch flour tortillas
- 8 oz (about 2 cups) shredded Colby Jack cheese
- About 2 teaspoons butter
Method
- Heat sesame oil in a large sauté pan over medium-high heat.
- Add the garlic, crushed red pepper, and onion and sauté for a minute.
- Add the red and green bell peppers and sauté just barely until soft, around 3 minutes.
- Add the sesame seeds, teriyaki sauce, and grilled chicken strips .
- Lower heat to medium and cook, stirring often, until flavors are mixed, about 5 minutes.
- Stir in the chopped cilantro, and season to taste with salt and pepper.
- Divide the chicken mixture into fourths, putting the portion only on one-half of each tortilla.
- Top with the shredded cheese, dividing equally among the tortillas.
- Fold tortillas over, forming a semicircle, to cover the mixture.
- Heat a large sauté pan or skillet over medium-high heat.
- Add just enough butter to make a very thin layer on the bottom of the pan.
- Cook the quesadillas in the butter until cheese is melted and tortillas are browned on both sides, about 3 minutes per side.
- Cut each tortilla into four or so triangles and serve immediately.
Tips for the best Chicken Quesadilla
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- This is a 13-step recipe, so set up your workspace in the order the steps use it.
- Read the whole method before you start and measure out the 15 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Swap the chicken for turkey or firm tofu or chickpeas — keep the cooking time similar and check for doneness.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Finish with fresh herbs and serve family-style in the middle of the table.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Can I make Chicken Quesadilla ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
How long does Chicken Quesadilla take to make?
About 1 hour in total — roughly under an hour of preparation and 1 hour of cooking.
Is this Chicken Quesadilla recipe hard to make?
It is rated hard: 15 ingredients and 13 steps. Follow the order and the tips above and it is very forgiving.
How many people does this Chicken Quesadilla recipe serve?
As written it serves 4. The quantities scale up or down in a straight line, so double everything for 4×2.
What can I substitute for sesame oil?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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