Every respectable Mexican restaurant should have (I say MUST have) chicken quesadillas on its menu. This tex-mex recipe is quick and simple enough to be made at home. Quesadillas find a prominent place among the many dishes and recipes of Mexico: they are formed by two normal tortillas and enriched by tomato, onion, cheese, salad and chicken, but you can add corn, avocado or even pineapple, just to name a few ingredients. You can find many variations of this dish, which has undergone several changes through the centuries. You can prepare vegetarian quesadillas or very rich ones that include ham, chicken and even crispy bacon. The word quesadilla derives from “queso”, which is Spanish for cheese, to indicate the main ingredient that absolutely can not be omitted during the preparation of this traditional dish. Chicken quesadillas can be enjoyed even more if accompanied by guacamole sauce, hot chili sauce or lighter sauces like yoghurt one.
INGREDIENTS 1 cup shredded Monterey Jack cheese 1 cup shredded sharp cheddar cheese 4 flour tortillas 1 1/2 cups shredded, cooked chicken 2 tablespoons fresh cilantro, chopped
1 onion, chopped
Take a medium bowl and mix the two different kind of grated cheeses. Take a frying pan (or griddle) and heat the tortillas on both sides; once hot, place the grated cheese to form the first layer. Place the chicken pieces on top of the cheese, then add the chopped onion and eventually any other ingredient you like (e.g. tomatoes, salad or corn).
Finish by adding additional grated cheese, close the whole with a second tortilla, making a little pressure so that everything fits snugly. Slide the chicken quesadilla from the pan onto a cutting board and cut into wedges, serving them still quite hot. Repeat this operation with the same ingredients to make a second quesadilla. Serve your chicken quesadillas with guacamole, chili sauce or yoghurt sauce.
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