Quesadilla Recipe

Summary:

Satisfy cravings fast with this quesadilla recipe that combines melted cheese, seasoned chicken, and crisp tortillas. Ideal for busy weeknights or impromptu gatherings, this guide simplifies each phase. First, prepare ingredients swiftly; next, cook the filling until juicy; then, assemble and toast until golden. This quesadilla recipe delivers warm satisfaction in under 20 minutes.

 

Equipment:

 

• Nonstick skillet or griddle for even heating
• Spatula for flipping each quesadilla
• Medium mixing bowl to combine the filling
• Cutting board for clean prep
• Sharp knife for precise dicing
• Measuring cups and spoons for accuracy

 

Ingredients:

 

• 4 large flour tortillas, room temperature
• 1 cup shredded cheddar or Monterey Jack cheese
• 1 cup cooked, shredded chicken breast (seasoned)
• ½ cup diced bell pepper (any colour)
• ¼ cup finely chopped onion
• 2 tablespoons butter or neutral oil
• Salt and pepper to taste
• Fresh cilantro leaves for garnish
• Lime wedges for serving

 

Instructions:

 

Part 1: Prepare Ingredients for Quesadilla Recipe

1. First, shred or thinly slice cooked chicken for uniform heating.
2. Dice the bell pepper and onion into small, even pieces on the cutting board.
3. Toss chicken, pepper, onion, salt, and pepper in the bowl until well coated.
4. Grate cheese fresh to ensure it melts smoothly within the quesadilla recipe.

Part 2: Cook the Filling

1. Heat the skillet over medium-high flame and add butter or oil.
2. Place the chicken mixture into the pan and stir to distribute evenly.
3. The vegetables will soften after 3–4 minutes, and the chicken should be hot through.
4. Adjust salt and pepper if it needs more seasoning.

Part 3: Assemble Quesadilla

1. Lay one tortilla flat on the countertop or plate.
2. Sprinkle a layer of cheese across half the tortilla surface.
3. Spoon the warm chicken filling over the cheese layer.
4. Add another light cheese layer to bind the ingredients for this quesadilla recipe.
5. Fold the tortilla over to create a half-moon shape.

Part 4: Cook Quesadilla

1. Transfer the folded tortilla into the heated skillet with a gentle press.
2. Flip with the spatula once the underside turns golden, about 2 minutes.
3. After 2 to 3 minutes, peek underneath to ensure the quesadilla recipe sears evenly.
4. Cook the opposite side until crisp edges appear and cheese is fully melted.
5. Repeat assembly and cooking sequence for remaining tortillas.

Part 5: Serve and Garnish

1. Transfer each quesadilla to a cutting board and let it rest for 1 minute.
2. Slice into wedges with a sharp knife for easy handling.
3. Scatter fresh cilantro over the warm wedges.
4. Offer lime wedges alongside to complement the quesadilla recipe.

Notes:

• Swap chicken with cooked steak, shrimp, or sautéed vegetables for variation.
• Griddle cooking allows multiple quesadillas at once, speeding up service.
• Experiment with pepper jack or Oaxaca cheese for extra flavour.
• Store leftovers in an airtight container; reheat on the skillet to maintain crispness.