34min 4 ppl
Chicken Quesadillas
45 minutes
4 people
Medium31–60 min or 7–12 steps
45 min · 6 steps
Medium: 31–60 min or 7–12 steps
560 kcalper person
Protein 38g
Carbs 36g
Fats 28g
About this dish
Shredded chicken and Monterey Jack cheese are folded into flour tortillas and griddled until golden and crisp, ready to slice into wedges with salsa and sour cream.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Meat
Ingredients
Fresh Produce
- Red Bell Peppersfinely sliced1
- Spring onionssliced3
Meat & Poultry
- Chicken Breasts400 g
Dairy & Eggs
- Monterey Jack cheesegrated250 g
- sour creamto serve100 g
Tins & Jars
- shop-bought salsa roja (medium heat)to serve100 g
Dried Goods
- Flour tortillas8
Spices & Seasonings
- Ground Cumin1 tsp
- Smoked paprika1 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oilplus extra for griddling15 ml
Utensils
- Large frying pan
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Season the chicken breasts with the ground cumin, smoked paprika and salt.
Approx. 4 minutes
2
Heat the vegetable oil in a large frying pan over medium-high heat and cook the chicken for 6 minutes on each side until a meat thermometer reads 74°C.
Approx. 12 minutes
3
Rest the chicken for 3 minutes, then slice thinly.
Approx. 4 minutes
4
Lay 4 tortillas flat and scatter each with cheese, sliced chicken, red pepper and spring onion, then top with the remaining tortillas.
Approx. 8 minutes
5
Wipe out the pan and griddle each quesadilla over medium heat for 3 minutes on each side until golden and the cheese has melted.
Approx. 12 minutes
6
Cut each quesadilla into wedges and serve with sour cream and salsa.
Approx. 5 minutes
