Chicken Quesadillas are a crowd favorite and perfect for quick lunches and party snacks! This wonderful Mexican recipe is quick and easy Chicken Quesadillas.
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Quesadilla de Pollo ~ Chicken Quesadilla
- 2 6 oz chicken breast cut into bit size pieces
- 1 Tbsp chili powder
- 1 tsp Granulated Garlic
- 1 tsp Granulated Onion
- 1 tsp paprika
- ½ tsp dried oregano
- Salt and pepper to taste
- 2 cups Cheese
- 4 Large tortillas
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- A bit of Vegetable oil to brush on the tortillas
- Preheat a skillet over medium heat and add the butter and oil and let it get nice and hot.
- Sprinkle the spices over the pieces of chicken as well as salt and pepper, toss everything together to make sure each piece of chicken is coated in the spices.
- Add the chicken to the hot skillet and let it cook for about 7 to 8 minutes or until fully cooked through.
- Remove the chicken and place it onto a plate.
- When you’re ready to make the quesadillas, preheat a grill pan over medium high heat (or a large skillet) brush one side of the tortilla with some vegetable oil and place it oiled side down onto a plate.
- Sprinkle some cheese on one half of the tortilla, and then top that with some of the cooked chicken and a bit more cheese.
- Fold it in half and place it on the grill pan, let it cook for about 3 minutes on each side or until the cheese is melted on both sides and it’s got nice golden brown ridges.
- Continue with the remaining tortillas and dig in right away!
History of the Quesadilla
In the central and southern regions of Mexico, a quesadilla is a flat circle of cooked corn masa, called a tortilla, warmed to soften it enough to be folded in half, and then filled. They are typically filled with Oaxaca cheese (queso Oaxaca), a stringy Mexican cheese made by the pasta filata (stretched-curd) method.
The quesadilla is then cooked on a comal until the cheese has completely melted. They are usually cooked without the addition of any oil. Often the quesadillas are served with green or red salsa, chopped onion, and guacamole. While Oaxaca (or string) cheese is the most common filling, other ingredients are also used in addition to, or even substituting for, the cheese.
These can include cooked vegetables, such as potatoes with chorizo, squash blossoms, mushrooms, epazote, huitlacoche, and different types of cooked meat, such as chicharron, tinga made of chicken or beef, or cooked pork. In some places, quesadillas are also topped with other ingredients, in addition to the fillings they already have.
Avocado or guacamole, chopped onion, tomato, serrano chiles, and cilantro are the most common. Salsas may also be added as a topping.
The Quesadilla in America
The quesadilla is a regional favorite in the southwestern U.S. where it is similar to a grilled cheese sandwich, with the inclusion of local ingredients.
A flour tortilla is heated on a griddle, then flipped and sprinkled with a grated, usually high-moisture, melting cheese (queso quesadilla), such as Monterey Jack, Cheddar cheese, or Colby Jack.
Once the cheese melts, other ingredients, such as shredded meat, peppers, onions, or guacamole may be added, and it is then folded and served.
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