🌮 Chicken Quesadilla
A quesadilla is a tortilla folded around melted cheese and toasted on a griddle until crisp. This version adds shredded chicken, sautéed bell pepper and onion, so it works as a full meal. It is cut into wedges and served hot, often with salsa or guacamole on the side.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 large flour tortillas
- 150 g cooked chicken breast, shredded
- 100 g grated cheese
- 1 bell pepper, sliced
- 1 onion, sliced
- 1 tsp oil
- ½ tsp cumin
- Salt, pepper
Method
- Sauté pepper and onion in the oil for 5–6 minutes until soft; season with cumin, salt and pepper.
- Add the chicken and warm through.
- Scatter half the cheese over half of each tortilla, top with filling and the rest of the cheese, then fold.
- Toast in a dry pan 2–3 minutes per side until golden and the cheese melts.
- Cut into wedges and serve with salsa.
How to make it lighter
- Use half the cheese and add more peppers and onion for volume.
- Toast in a dry pan instead of brushing with oil — 1 tbsp oil ≈ 120 kcal.
- Serve with fresh salsa instead of sour cream.
History
Quesadillas come from central Mexico and became possible once cheese-making arrived with the Spanish. Flour-tortilla versions with chicken and peppers are especially popular in northern Mexico and the United States.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →