Quesadillas with Chicken, Bell Pepper and Corn Recipe
Chicken quesadillas are something between a baked casserole and a big, well-filled grilled sandwich from the pan. In Mexico they’re often made with leftover roasted meat from dinner, so they’re perfect for “fridge clean-out” days. Cheese, juicy chicken and sweet corn sealed in a crispy tortilla are a sure hit for a family movie night.
These quesadillas combine juicy, Mexican-spiced chicken with stretchy cheese and sweet corn sealed in a crispy tortilla – flavor-wise they sit somewhere between an oven-baked casserole and a grilled cheese from the pan. They’re a great example of Mexican home cooking, where leftover roasted meat from dinner is turned in minutes into something that disappears from the table faster than you can fry the next batch.
Chef's tips
Cut the chicken into really small cubes – this way it cooks evenly and won’t dry out; inside it should be fully white but still juicy. Watch the heat when frying the tortillas: if it’s too high, the tortilla will burn before the cheese has time to melt, so it’s better to fry them over medium heat, pressing down with a spatula. After taking the quesadillas off the pan, give them a minute to rest on the board – the cheese will set slightly and they’ll be easier to cut without the filling falling out.
How to serve
Serve immediately with a bowl of sour cream, simple tomato salsa or guacamole – they balance the spiciness of the filling perfectly. To drink, a cold lager, homemade lime lemonade or a non-alcoholic citrus agua fresca work great. This dish is especially good for a couch movie night or as the “main attraction” of a quick house party, where everyone can grab a hot triangle straight from the board.
Ingredients
- wheat tortilla medium, about 20 cm in diameter - 8 pieces
- chicken breast boneless, skinless - 350 g
- red bell pepper cut into thin strips - 1 piece
- canned corn drained - 150 g
- yellow cheese well-melting, coarsely grated - 200 g
- onion cut into thin slices - 0.5 pieces
- vegetable oil for frying the chicken and quesadillas - 2 tablespoons
- sweet paprika, ground to season the chicken - 1 teaspoon
- ground cumin for a Mexican aroma - 0.5 teaspoons
- chili powder or more, if you like it hotter - 0.5 teaspoons
- salt to taste
- black pepper to taste
Preparation
- Cut the chicken breast into small cubes about 1 cm in size. In a bowl, mix the meat with sweet paprika, cumin, chili powder, a pinch of salt and pepper.
- Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the onion and fry for 3–4 minutes, until it softens and becomes slightly translucent but not browned.
- Add the seasoned chicken and fry for about 6–8 minutes, stirring often, until the meat is completely white inside and lightly browned on the outside.
- Add the pepper strips and corn, fry for another 3–4 minutes, until the pepper softens slightly but is still firm. Taste the filling and season with more salt and pepper if needed.
- Lay the tortillas out on the counter. On one half of each tortilla sprinkle some cheese, add a portion of the chicken filling, then more cheese on top. Fold the tortillas in half, pressing so the filling doesn’t fall out.
- In a clean, large pan heat a thin layer of oil (about 1 tablespoon) over medium heat. Place 2–3 folded tortillas in the pan at a time.
- Fry the quesadillas for 2–3 minutes on each side, pressing down with a spatula, until the cheese inside melts and the tortilla turns golden and slightly crispy.
- Transfer the fried quesadillas to a board and wait a minute so the cheese can set slightly. Then cut each into 2–3 triangles and serve immediately.
Storage
Store any leftover filling in an airtight container in the fridge for up to 2 days. Reheat it in a pan before assembling fresh quesadillas so the tortillas stay crispy. Ready-made quesadillas taste best fresh; if you need to reheat them, do it in a dry pan or oven so they crisp up again rather than in the microwave, which makes them soft.
