Perhaps Mexican cuisine is not as popular in Russia as Mediterranean or even Georgian, but it definitely has dishes that have become frequent guests on the menus of many restaurants and cafeterias. One of these is quesadilla, which is a thin flatbread with filling.
Classic quesadilla: recipe and dish features
If you try to literally translate the name of this dish, you get “cheese tortilla.” And this phrase perfectly describes the key components of a quesadilla - cheese and thin flatbread, somewhat similar to Armenian lavash, but thinner and drier. There can be no quesadilla without cheese, except for its dessert modification with fruit.
All other versions, including the original one, necessarily imply its presence. The cheese here also acts as an element that holds the structure in its proper form: it holds the cakes together when they are fried.
The tortillas themselves are made with corn or wheat flour and are a national product in Mexico. Many dishes are prepared using them, including burritos and enchilagas. Quesadilla differs from them precisely in the form of presentation: in it, the filling is not wrapped in a tortilla, but is simply covered with tortillas, becoming the middle layer between them.
Taking into account the fact that in addition to cheese in a classic quesadilla there may not be any other filling components, the basis for the original recipe is the tortilla making algorithm itself. Of course, it can be purchased at a large supermarket, but this option is not always available.
You won’t be able to do everything according to the rules at home, since these flatbreads are baked on stones, just like Italian pizza. But in the oven or even in a frying pan it will turn out no worse.
You will need 30-40 free minutes. and 4 ingredients: water, flour, salt and fat. Butter can play the role of the latter; you need a little of it - 50 g. Boiled water, cooled to 70 degrees. It requires 200 ml. The original recipe uses corn flour, but wheat flour can be substituted. Volume - 3 tbsp. And you only need a pinch of salt - 1 tsp.
The preparation is simple. The dough is kneaded on the table from crushed butter, flour and salt. Water is added last. The elastic lump is wrapped in film and sent into the cold for no more than 30 minutes.
After the dough is distributed into 8 parts, they need to be rolled out into flat cakes on a flour-covered table. Their thickness is small, almost transparent, the diameter should be 15 cm. In a cast-iron frying pan, the bottom of which is not greased with anything, each cake is baked for 1.5-2 minutes. at both sides. An indicator of its readiness is brown spots and a general golden color of the surface. To avoid drying out, store the tortillas in a bag.
Not only a simple cheese quesadilla is considered original, but also a recipe with chicken meat. In this version, the dish becomes a wonderful hearty lunch or snack if served in small portions.
Compound:
- Chicken fillet -500 g
- Tortillas - 2 pcs.
- Onions - 1 pc.
- Tomato paste - 150 g
- Soft cheese -75 g
Preparation:
- According to the original idea, the cheese is required to be one that melts easily at high temperatures. In terms of taste, varieties with nutty or peppery notes are preferred.
- Initially, the chopped onion is sauteed, after which the chicken cut into strips is added to it. You can pre-boil the meat for 20-30 minutes.
- Oil for frying - olive. Place the paste and desired spices into the pan. You can get by with pepper and salt, you can add basil and tarragon.
- Simmer under the lid for 2-3 minutes. all ingredients, during this time grate the cheese.
- Next, take a cast iron frying pan and carefully heat it up. A cake is laid out on its dry bottom. Some of the cheese is scattered on top, the filling is distributed, and the remaining cheese is covered.
- Cover with another flatbread, then heat in a frying pan without a lid for 2-3 minutes. on each side.
- Before serving, tortillas with filling are cut into portions. Quesadilla is eaten hot. Add hot sauce or low-fat sour cream.
Fruit and vegetable quesadilla: recipes with photos
Exotic lovers will appreciate the fruit and vegetable quesadilla: this is a free interpretation of the original dish. There is little left of Mexican cuisine here, except perhaps the tortillas themselves and the sauce for them, as well as a spicy note in the filling.
Compound:
- Cottage cheese - 250 g
- Lime - 1 pc.
- Soft cheese - 150 g
- Bell pepper - 2 pcs.
- Canned pineapples - 1 can
- Olive oil
- Mustard
- Chilli
- Coriander
Preparation:
- The juice is squeezed out of half the lime, the remaining half goes into the sauce. Cottage cheese is ground with seasonings, flavored with lime juice and chili pepper, and fresh coriander is added.
- Pass the soft cheese through a grater and add to the cottage cheese. The last ingredient is bell peppers, which should be cut into small cubes. The entire mass is brought to the most homogeneous state.
- For the sauce, fry the chili pepper and mustard seed in olive oil. Place the pineapple cubes in there. After 3-4 minutes. squeeze the juice from the remaining half of the lime, add syrup from the jar. The mass simmers under the lid until it becomes a thick syrup.
- The flatbread is placed on a hot, dry frying pan bottom, filled with filling, and another flatbread is placed on top of it. Each side requires 3 minutes. over high heat.
Quesadilla: step-by-step recipes with photos
Compound:
- Tortillas - 2 pcs.
- Bell pepper - 2 pcs.
- Mushrooms (preferably white) -200 g
- Zucchini - 2-3 pcs.
- Onion - 1 pc.
- Tomato paste - 150 g
- Cheese -150 g
- Greenery
- Red wine - 1 tbsp.
- Butter or olive oil - 10 g
Preparation:
- Add oil to a heated frying pan and add chopped onion. He is given 3-4 minutes. for sautéing, after which the rings are removed from the pan. The peppers are quickly fried in the same oil.
- They are followed by zucchini, which is stewed with mushrooms. Wine is added to them, and the mixture is heated under the lid for another 3-5 minutes.
- In another frying pan, a flat cake is placed on the hot bottom. The cheese is sprinkled on top and the filling is added.
- You can cover with the remaining tortilla, or you can put everything on just half of the tortilla, bending it. Then the filling will be distributed between 2 flat cakes, which will simultaneously heat in the frying pan. Each of them is given 3 minutes per side.
- You can finish the dish in the oven. Then the frying pan with the quesadilla goes into a preheated oven, where it sits for 8-10 minutes. at a temperature of 175 degrees.
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.
The classic chicken quesadilla is reminiscent of Italian pizza in ingredients.
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:
- Place the chicken fillet on a cutting board, cover with a piece of cling film and beat lightly. Season the meat with a little salt and spices to taste.
Lightly pound the chicken fillet and sprinkle with spices to taste
- 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
- Cut the seeded bell pepper into small squares, and the onion into thin half rings or quarter rings.
Cut the vegetables
- 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
- 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
- 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
- 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.
- 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.
- 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:
- 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
- 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
- Add champignons to onions and chicken. Cook for a few more minutes.
Add mushrooms to onions and chicken
- 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
- Prepare 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
- 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.
- 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:
- Cut boiled chicken meat (boneless flesh or fillet) into small pieces of arbitrary shape.
Cut the boiled boneless chicken meat into strips or cubes, as you wish
- Chop the boiled egg with a knife. Grate the cheese.
Chop the boiled egg and grate the cheese
- Grease the flatbread with mayonnaise and mustard.
Grease the flatbread with mayonnaise and mustard
- Place chicken on half of the flatbread.
Place the first layer of filling on one side of the tortilla - boiled chicken meat
- The next layer is a boiled chopped egg.
Place a chopped egg on top of the chicken
- Sprinkle the filling first with grated cheese and then with chopped fresh parsley.
The last filling ingredients are grated cheese and chopped fresh herbs.
- 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:
- 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
- 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
- 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
- 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.
Many people like the Mexican snack Quesadilla not only for its spicy taste, but also for its speed of preparation. This is a great dish for a friendly party or a simple family dinner. If you are also a fan, we will share recipes on how to make quesadillas at home.
Quesadilla with minced meat
The main and indispensable ingredient of this snack is the quesadilla flatbread, which is called tortillas. You can prepare them yourself, but it’s easier to buy ready-made ones at any store.
Ingredients:
- minced meat – 500 g;
- tomato – 2 pcs.;
- bell pepper – 1 pc.;
- onion – 1 pc.;
- cheese – 300 g;
- salt, ground black pepper, spices to taste;
- mayonnaise or tomato sauce to taste;
- tortillas.
Preparation
Cut the tomato, onion and bell pepper into small pieces and fry together with the minced meat until cooked. Season the mixture with spices and salt. Grate the cheese, take a tortilla, sprinkle a little cheese on one half of it, put a mixture of minced meat and vegetables on top, brush with sauce, sprinkle with cheese again and cover with the other half of the tortilla.
Heat the frying pan well and fry the flatbread on both sides, literally 1-2 minutes, until golden brown. Serve the quesadilla warm.
Cheese quesadilla - recipe
Mexican quesadillas are always prepared with cheese, since it is an integral part of this recipe, unlike other ingredients, which can vary. We offer you the option of preparing quesadillas with cheese and mushrooms.
Ingredients:- hard cheese – 250 g;
- tomato – 2 pcs.;
- champignons – 300 g;
- garlic – 1-2 cloves;
- olive oil – 1-2 tbsp. spoons;
- green onions - half a bunch;
- tortillas – 4-8 pcs. (depending on size);
- salt, pepper to taste.
Preparation
Cut the mushrooms into slices, chop the garlic, and fry everything together in a frying pan for 3-5 minutes. Then add the chopped tomatoes and fry for a few more minutes. Finally, add salt and pepper and let the vegetables cool.
Sprinkle cheese on half of each tortilla, then add mushroom filling, then cheese again, sprinkle finely chopped green onions on top and cover with the other half of the tortilla. Grease a well-heated frying pan with a thin layer of oil and fry the tortillas on both sides for a few minutes until the cheese melts. Cut the finished quesadillas in half and serve.
Shrimp quesadilla
Ingredients:
- shrimp – 300 g;
- bell pepper – 2 pcs.;
- onion – 1 pc.;
- hard cheese – 300 g;
- tortillas;
- Mexican red sauce – 250 g;
- olive oil – 2 tbsp. spoons;
- salt to taste.
Preparation
Clean the shrimp, cover with Mexican sauce and set aside. Cut the onion and bell pepper into large pieces, fry over high heat until brownish and transfer to a separate dish. Then add the shrimp with the sauce to the pan and fry, stirring occasionally. Add a little water if necessary.
When they are ready, place on a plate and cut into pieces. Sprinkle one half of the tortilla with grated cheese, then add vegetables, shrimp and add cheese again. Cover with the other half and fry in a hot frying pan on both sides until golden brown. Do this with all the tortillas, cut the quesadillas into two parts and help yourself.
Quesadilla sauce
Quesadillas can be served with a variety of sauces, but one of the most popular is guacamole.
Ingredients:
Preparation
Cut one tomato into large pieces and one into small pieces. Peel the avocado, remove the bone and cut as desired. Place avocado, coarsely chopped tomato, herbs and chili pepper into a blender bowl. Mix everything until smooth and place in a bowl. Add salt, pepper, lime juice and finely chopped tomato. Mix everything well and your sauce is ready.
Many dishes from different cuisines of the world seem complex and incomprehensible in advance. Especially if they have unusual names, such as Quesadilla. But behind an unfamiliar word there may be a simple base - tortilla with chicken, for which there will be products, and a step-by-step cooking method will not cause any trouble.
How to make Chicken Quesadilla
To prepare Chicken Quesadilla, you will need three main ingredients: tortilla, meat, and cheese, which is traditionally the main component of the dish. You can make the flatbread yourself, or you can buy it store-bought. All steps are simple: cook or fry the meat, mix with spices. Fill the flatbread, sprinkle with cheese, lightly brown in a frying pan or bake. The photos show how delicious the treat is.
Chicken Quesadilla Recipe
The world has long moved away from making this dish only according to Mexican traditions. Traditionally, it included only a flatbread and cheese. The modern recipe for Chicken Quesadillas is supplemented and changed, which does not make it any less tasty. At their discretion, cooks can use chicken, bacon, vegetables, and all kinds of spices. The dish can be served in two ways: in the form of a tortilla, folded in half; in the form of two flat cakes stacked on top of each other, then cut in half.
Quesadilla with chicken and mushrooms
- Cooking time: 1 hour
- Number of servings: 4 persons
- Purpose: snack
- Cuisine: Mexican
When you need to prepare a hearty, delicious hot appetizer, Chicken and Mushroom Quesadilla is a great choice. The Mexican dish is served with sauce so it doesn't seem dry. You can prepare it by varying the ingredients to suit your taste. Garlic, lime, chili pepper, which are included in the composition, will allow you to prepare a spicy, fiery treat. Lovers of calmer tastes can do without these ingredients.
Ingredients:
- corn tortillas - 8 pcs.;
- chicken fillet - 500 g;
- champignons - 200 g;
- bell pepper - 1 pc.;
- mozzarella cheese - 200 g;
- chili pepper - 0.5 pcs.;
- tomato - 5 pcs.;
- onions - 2 pcs.;
- a bunch of cilantro or parsley - 1 pc.;
- coriander - to taste;
- garlic - 1 clove;
- lime juice - 1.5 tbsp. l.;
- salt, sugar - to taste.
Cooking method:
- Preparing the main ingredients: cut the mushrooms into small slices; meat - cubes; onion - in half rings. Cut bell pepper into strips, chili into rings. We leave everything lying separately.
- First, fry the onion until golden brown. Add meat to it and fry for another 4 minutes.
- Add mushrooms to the mixture. Fry for about 4 minutes.
- Add the peppers to the mixture and fry for 3-4 minutes. Remove the pan from the heat. Leave the filling to rest.
- It's time to prepare the Salsa. Finely chop the greens, onions, and garlic. Remove the skins from the tomatoes and grind in a blender. Mix everything, add lime juice, salt, sugar. Taste, be careful not to over-acidify.
- Take a flatbread and sprinkle with cheese. It's time to add the filling. Don't pile on too much. The edge should remain free. Sprinkle the topping with cheese too and fold the flatbread in half.
- It's time to put the flatbread in a frying pan without oil. Fry over high heat until golden brown. During this time, the filling will heat up and the cheese inside should melt. The flatbread can also be baked in the oven.
Quesadilla with chicken and cheese
- Cooking time: 30 minutes
- Number of servings: 2 persons
- Purpose: snack
- Cuisine: Mexican
- Cooking difficulty: medium
The Mexican dish Quesadilla with chicken and cheese can be called a traditional recipe. It turns out juicy, satisfying, and will appeal to everyone who loves meat. Tender chicken fillet, melted cheese, golden crispy flatbreads, and aromatic seasonings instantly create an appetite. And the canned beans that are included in the recipe make the dish very satisfying.
Ingredients:
- chicken breast – 2 pcs.;
- tortilla – 2 pcs.;
- tomatoes – 2 pcs.;
- canned beans – 200 g;
- cheese – 100 gr;
- chili pepper – 1.2 pcs.;
- ground black pepper – 1 pinch;
- garlic – 1 clove;
- cilantro – 1 bunch;
- vegetable or olive oil - 1 tbsp. l.;
- salt - to taste.
Cooking method:
- Processing tomatoes: scald them with boiling water, remove the skin. Then cut into cubes, place in a colander, and let the juice drain.
- Grate the cheese on a coarse grater.
- Core the chili pepper and chop finely.
- Beat the chicken breast, salt and pepper.
- Heat a tablespoon of oil in a frying pan. Fry the fillet on one side, turn over and fry on the other.
- Peel the garlic, crush it with a knife (flat side), chop finely.
- Grind the cilantro.
- Combine tomatoes, beans, garlic, chili pepper, cilantro, mix and add salt.
- Cut the meat into thin strips and add to the main mass, mix.
- Grate the cheese.
- Take a tortilla, put a layer of filling on it, sprinkle with cheese. Cover with the second flatbread and fry in a frying pan until browned.
Chicken and bacon quesadilla
- Cooking time: 30 minutes
- Number of servings: 4 persons
- Purpose: snack
- Cuisine: Mexican
- Cooking difficulty: medium
This chicken and bacon quesadilla recipe has a rich, juicy flavor due to the combination of two types of meat. The dish is served with a choice of two sauces, pico de gallo and guacamole. The first is chopped fresh tomatoes mixed with garlic, onion, chili pepper, and lime. The second one turns out pasty. It also consists of tomatoes, onions, peppers. The avocado in it gives it a piquant flavor.
Ingredients:
- bacon – 100 g;
- chicken fillet – 1 pc.;
- tomatoes – 2 pcs.;
- onion head – 1 pc.;
- cheese – 150 g;
- chili pepper – 1 pc.;
- cilantro - to taste;
- guacamole - to taste;
- sour cream - to taste;
- pico de gallo - to taste;
- iceberg lettuce – 1.2 pcs.;
- tortilla – 4 pcs.
Cooking method:
- Boil chicken meat, cool, cut into small pieces.
- Finely chop the bacon and fry.
- Finely chop the onion, tomatoes, peppers, add cilantro.
- Mix bacon, boiled chicken, and vegetables.
- Place the filling on the flatbread and grate the cheese on top. Cover with the second tortilla. Fry.
- Remove from pan. Cut into 4 parts. Serve with sour cream, salad, guacamole, pico de gallo.
Quesadilla with chicken and vegetables
- Cooking time: 30 minutes
- Number of servings: 4 persons
- Purpose: snack
- Cuisine: Mexican
- Cooking difficulty: medium
The Quesadilla dish with chicken and vegetables is one of the many variations of the Mexican treat. Thanks to the large number of vegetables, the treat turns out to be lighter than in those recipes that use only tomatoes. The combination of tender chicken meat and vegetables is very tasty. The dish can be used not only as a snack, but also as a healthy and satisfying lunch or dinner.
Ingredients:
- tortilla – 6 pcs.;
- chicken breast – 1 pc.;
- cheese – 400 g;
- tomato paste – 2 tbsp. l.;
- bell pepper – 1 pc.;
- onion – 1 pc.;
- garlic – 1 clove;
- seasonings for meat - 1 tsp;
- dill – 1 bunch;
- parsley - 1 bunch.
Cooking method:
- Diced onion mode. Then fry in a frying pan.
- Cut the chicken meat into long strips. Place in the pan with the onions. Add seasoning. Fry.
- Cut the bell pepper into cubes. Place in the pan with the main mass. Add garlic.
- Finely chop dill and parsley. Add to the total mass. Add tomato paste. Mix. Close the lid and simmer for 5-10 minutes.
- Grate the cheese on a medium grater. Sprinkle it over the tortilla. We spread the filling. Cover with the second tortilla. Fry.
Chicken quesadilla - cooking secrets
It’s not difficult to get lost in the variety of recipes. But the main secrets of making Chicken Quesadillas lie in small nuances. For example, fried chicken gives a richer flavor than boiled chicken. It's better not to be greedy with cheese. It is needed not only for taste, but also in order to melt and stick together all the ingredients inside the cake. Then it will not crumble while eating. Take only those types of cheese that melt well. Whatever recipe you choose, don't omit the tomatoes. Their role is to make the dish juicy. Serve white wine with dinner.
Video: Chicken and cheese quesadilla
It is commonly believed that the taste of Mexican cuisine is similar to a bright flame. This is due to the misconception that Mexicans add chili peppers and spices to any dish and serve them with hot sauces. In fact, Mexican cuisine does not have to be spicy; it strives to emphasize the specific taste of the main ingredient, making each dish unusual, original and very tasty. Mexican cuisine has traditional ingredients that serve as the basis for many dishes and without which not a single feast is often complete. One such ingredient is corn tortilla. It is the basis of such world-famous dishes as burritos, fajitas, tacos and quesadillas.
Quesadilla is a bright, aromatic, filling and very tasty snack of Mexican cuisine. Even a novice housewife can handle its preparation, if only she had tortillas and ingredients for the filling on hand! Despite their simplicity, there are simply no two identical quesadillas, because Mexican cuisine involves a wide variety of fillings from meat, vegetables, mushrooms and cheese. As with almost any Mexican dish, there is no classic recipe for making quesadillas, so the taste will depend on the imagination and preferences of the cook. The only required ingredients are tortillas and cheese; everything else is added depending on the availability of a particular product in the refrigerator and according to the dictates of the soul and heart, or stomach, depending on who you choose.
Quesadilla can be classified as a quick-cooking dish; if you have tortillas, cheese and 20-30 minutes of free time, then you can safely start preparing a delicious Mexican dinner. What is a quesadilla? These are two flatbreads, well layered with grated cheese and filled with your favorite filling, fried or baked in the oven and cut into several pieces. In a real quesadilla, the filling does not fall apart; it is held in place by melted cheese, which you should not skimp on. Try to cook one of the most popular dishes of Mexican cuisine, and “Culinary Eden” will suggest several options for delicious fillings.
Quesadilla with cheese
Ingredients:
2 tortillas,
80 gr. hard cheese,
50 gr. feta cheese,
25 ml 30% cream
vegetable oil.
Preparation:
Grate the hard cheese. Place the grated cheese on one tortilla and spread evenly over the entire surface. Add cream to feta and mix thoroughly until smooth. Place creamed feta on second tortilla and spread evenly over entire surface. Place both tortillas with cheese sides facing each other and press lightly to seal. Grease a frying pan with a small amount of vegetable oil and heat it. Fry the quesadilla in oil on both sides until golden brown. Cut the finished quesadilla into quarters and serve with guacamole sauce or sour cream.
Ingredients:
10-12 tortillas,
3 chicken breasts or 6 fillets,
1 large tomato,
1 large sweet pepper,
1 eggplant,
1 head of onion, 
1 can of corn,
1 bunch of cilantro,
garlic to taste,
2 tbsp. olive oil,
chili sauce,
500 gr. Gouda cheese,
cumin,
oregano,
paprika,
pepper,
salt.
Preparation:
Cut the chicken fillet into very thin pieces, add cumin, oregano, paprika, pepper and salt. Finely chop the garlic and cilantro and add to the fillet. Pour in 2 tbsp. olive oil and mix thoroughly so that the spices are evenly distributed throughout the meat. Cover the fillet with a lid and refrigerate for 20-30 minutes. Finely chop the onion and eggplant, remove the seeds and chop the pepper. Peel the tomato and chop finely. Fry onion, eggplant, pepper and tomato in a frying pan. Separately, fry the marinated chicken fillet. Mix the prepared fillet with vegetables, add corn and chili sauce. Grate the cheese. Place grated cheese on half of the tortillas and spread evenly over the surface. Place the prepared filling on top, then add the cheese again, cover with the second tortilla and press down lightly. Place the quesadilla in the preheated oven for 10-15 minutes until golden brown. Cut the finished quesadilla into 4 pieces and serve with sour cream.
Ingredients:
450 g beef tenderloin,
4 tbsp vegetable oil,
200 gr. red beans in their own juice,
500 gr. tomato puree,
200 gr. hard cheese,
6 tortillas,
1 large onion,
150 gr. frozen corn,
2 chili peppers,
30 gr. butter,
1 tsp cumin,
1 tsp dried cilantro,
salt.
Preparation:
Choose the freshest beef, the meat should be red, without films, fat and bones. Using a blender, grind the meat. Also use a blender to chop the onion. Heat vegetable oil in a frying pan and fry the meat and onions in it. Chop the chili peppers very finely and season the meat with them. Also add beans and corn to the beef, roast 
simmer everything over medium heat for 3-4 minutes. Then add tomato puree, cumin and cilantro, add salt and cook for about 5 more minutes so that the liquid evaporates a little. Grate the cheese. Heat the butter in a clean frying pan, place the tortilla, sprinkle it with cheese, lay out the filling and distribute it evenly, sprinkle it with cheese again, cover with the second tortilla and press lightly. Then flip the quesadilla, fry the other side and cut into 4 pieces. Use the remaining filling and tortillas to make two more quesadillas.
Ingredients:
1 tortilla,
1/2 sweet bell pepper,
a handful of green beans,
1 small onion
100 gr. cheese,
olive oil,
butter,
salt,
pepper.
Preparation:
Chop the pepper very finely, and also chop the green beans and onion. Heat olive oil in a frying pan and fry the vegetables in it until half cooked. Melt the butter in a frying pan, place the tortilla, spread half the cheese in a thick layer on half the tortilla, place the vegetable filling on top and spread the remaining cheese. Fold the tortilla in half, turn it over and fry the other side until the cheese melts.
Ingredients:
8 tortillas,
2 red onions,
1 green bell pepper,
1 red bell pepper,
2 small zucchini,
10 large champignons,
5 tbsp. dry red wine,
100 gr. butter,
200 gr. cheese.
Preparation:
Peel the onion and cut into half rings. Cut the pepper and zucchini into small pieces. Cut the champignons into thin slices. 1 tbsp. Melt the butter in a frying pan and fry all the vegetables and mushrooms in it one by one. First fry the onion, once it turns golden, transfer it to a separate plate. Melt 1 more tbsp. butter and fry the peppers, after the peppers, fry the zucchini, and then the champignons, adding red wine to them. Grease a clean frying pan with butter and place on fire. Place a tortilla in a frying pan, sprinkle with grated cheese, place onions, peppers and zucchini on top of the cheese, place fried champignons on top and cover everything with cheese. Place another tortilla on top, press down a little and turn over.
Feel the mouth-watering aromas of fresh quesadilla, incredibly juicy, piping hot, crispy on the outside and very tender on the inside, it will become your signature dish! It’s quick to prepare and convenient to eat anywhere, be it a trip to nature or a home dinner, because the cheese firmly holds the edges of the quesadilla, keeping the juicy filling inside. And thanks to the opportunity to experiment with its composition, there will always be a dish with a new, original taste on your table. Expand your culinary repertoire with a hearty Mexican quesadilla!
