Express Chicken Quesadillas

So, it’s just some chicken, veggies, cheese & tortilla. So what?
No, it’s not just that. A good quesadilla takes a little patience & love to come together  😊 Agreed, it’s still one of the easier things to make if you have some leftover chicken in the fridge & about 20 minutes in hand. But, believe it or not, it’s also very easy to ruin a quesadilla (read, mushy)  😣 There are many ways to nail a quesadilla, to make them loaded with either veggies or meat or both; to make them gooey on the inside & crisp on the outside  😋
My recipe is simple. I make quesadillas when I have leftover chicken in the fridge, it maybe some leftover from a kebab platter that we might have had the previous day, or some that’s left from a salad that I made a day ago, or some even from a bowl of curry! I simply shred the leftover chicken, prepare a melee of a bunch of vegetables & make golden, crisp, delicious quesadillas  😁 I usually serve them with a side of homemade salsa & some sour cream.
So go ahead, give this recipe a try & let’s make Chicken Quesadillas great again  😆

Express Chicken Quesadillas

Course: MainCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Tortillas stuffed with chicken & sautéed vegetables, grilled with gooey cheese. Yum!

Ingredients

  • Leftover chicken: 1/2 cup; shredded

  • Tortillas: 4

  • Bell peppers: 1/2 cup; diced

  • Onion: 1 small; diced

  • Zucchini: 1/2; diced

  • Black beans: 1/4 cup; boiled

  • Taco seasoning: 3tbsp

  • Red chilli powder: 1/2tsp

  • Cheese: 1.5 cups; shredded

  • Fresh coriander: 1/2 cup; finely chopped

  • Oil

  • Salt to taste

Directions

  • Heat oil in a pan. Add the diced onion, peppers & zucchini. Sauté till they turn tender, but not mushy.
  • Now add the boiled black beans & cook for another 2 minutes.
  • Then add the taco seasoning, salt & red chilli powder & mix everything well. The stuffing is ready. Keep it aside.
  • Take a tawa (skillet). Cast iron is best 😀 Place a tortilla on it & let it cook for a minute on each side. Make sure the flame is not high to burn the tortilla.
  • Turn the flame on low & spread grated cheese all over the tortilla. Now, place half of the chicken-veggie mix onto one half of the tortilla, and cook until the cheese just begins to melt.
  • Using a spatula, flip the side that just has the cheese on it over on top of the chicken-veggie mix side. Use the spatula to press down to seal.
  • Continue to cook for 2 minutes, and then flip the quesadilla and cook for an another 2 minutes on the other side. This gives us crisp quesadillas.
  • Repeat the process with all tortillas.
  • Serve the quesadillas with sour cream & salsa or pico de gallo.

Notes

  • If you do not have taco seasoning, you can use regular masalas like cumin powder, some minced garlic, chaat masala etc. Add your own tadka  😉
  • I buy ready tortillas because I’m too lazy to make them at home. You can try  😃
  • If you’re a vegetarian, mushrooms are a great substitute for chicken.

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