How to Prepare Mexican Quesadillas in Two Ways

Quesadilla is one of the other well-known appetizers of Mexico and it has many different variations. You can prepare this delicious appetizer according to your personal taste, using different kinds of meat mixtures, tortilla bread, and special sauces. As you may know, tortilla bread is not easily available in Iran, but you can replace it with other types of thin flatbread. In this article, we introduce three recipes for making chicken quesadilla.

Preparation Method for Fajita-Style Quesadilla

First, chop the onion, bell pepper, and green chili pepper. Pour some oil into a pan and sauté the vegetables until slightly soft.

Sprinkle half of the cheese over one layer of tortilla bread. Slice the tomatoes into rings and place them on top of the cheese. Add the sautéed vegetables, then sprinkle the chopped cilantro and the remaining cheese over them. Cover with another layer of tortilla bread.

Heat a small amount of oil in a non-stick pan and place the quesadilla in it. Fry until the cheese melts and the bread becomes golden and crisp. Flip it over to toast the other side as well.

After it cools slightly, cut it into four pieces and arrange on a serving plate. Garnish with fresh cilantro leaves and lime wedges. Serve the cream in a small bowl alongside the quesadilla.

Ingredients for Chicken Quesadilla

• Chicken breast: 1.5 kilograms

• Chili powder: ¾ teaspoon

• Ground cumin: ¼ teaspoon

• Garlic powder: ⅛ teaspoon

• Salt: ¼ teaspoon

• Oil: 1 tablespoon

• Fresh spinach: 2 cups

• Grated pizza cheese (mozzarella): 110 grams

• Sour cream: ½ cup

• Thin round flatbreads: 4 pieces

Creamy Chicken and Spinach Quesadilla Recipe

Cover the boneless, skinless chicken breasts with a freezer bag and flatten the thicker parts using a rolling pin until they reach an even thickness. This helps the chicken cook evenly and prevents it from drying out.

Mix chili powder, garlic powder, cumin, and salt in a small bowl and sprinkle over both sides of the chicken.

Heat one tablespoon of oil in a pan over medium heat and fry each side of the chicken for about 5 to 10 minutes until fully cooked. Let the chicken cool slightly, then shred or chop it into small pieces.

Chop the spinach finely. In a large bowl, mix the chopped chicken, spinach, grated cheese, and sour cream together.

Place the desired amount of filling on one half of each flatbread and fold the other half over it. Heat a pan and toast the quesadillas until crispy and golden, about 3 to 5 minutes. You may toast them without oil as they do not stick to the pan.

Transfer them to serving plates and serve warm.

Key Tips for Making Quesadilla

• You can use any vegetables you like, such as corn or peas.

• You can prepare quesadilla with chicken or only with vegetables.

• If tortilla bread is not available, you can use lavash bread instead.

• For a lighter version, reduce or omit the cheese.

• Quesadilla is traditionally spicy, so you may add more red chili pepper if desired.