Chicken Quesadilla
Crisp-edged tortillas griddled around melted cheese, smoky chipotle chicken, and charred peppers — a fifteen-minute weeknight rescue dish that everyone at the table will eat.
Cuisine: Mexican (Mexico / Tex-Mex) · Style: Bread Meal · Protein: Chicken · Total time: · Difficulty: easy · Servings: 2 · Spice: 2/5
Ingredients
- 200g cooked shredded chicken
- 4 corn tortillas (8-inch)
- 1.5 cups shredded Monterey Jack or mozzarella
- 1 red bell pepper, thinly sliced
- 1/2 onion, thinly sliced
- 1 chipotle in adobo, minced (plus 1 tsp adobo sauce)
- 1 tsp ground cumin
- 2 tbsp butter
- Salt to taste
- Sour cream, salsa, and lime wedges to serve
Steps
- Toss the shredded chicken with chipotle, adobo sauce, cumin, and salt.
- Heat 1 tsp butter in a large pan. Cook the bell pepper and onion until just charred at the edges, about 4 minutes. Set aside.
- Wipe the pan and add another knob of butter. Lay one tortilla flat.
- Sprinkle a quarter of the cheese over the tortilla, then top with chicken, peppers, onions, and another quarter of the cheese.
- Cover with a second tortilla. Press gently with a spatula. Cook 2 minutes per side until the tortillas are deeply golden and the cheese has melted right through.
- Slide onto a board, rest 1 minute, then cut into 4 wedges.
- Repeat with the second quesadilla. Serve hot with sour cream, salsa, and a wedge of lime.