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Home Budget recipe: Chicken quesadilla's

Budget recipe: Chicken quesadilla's

Name: Budget recipe: Chicken quesadilla's
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 people
Cuisine: Mexican
Ingredients: 2 chicken breasts (approx. 300 g); 4 large tortillas (25 cm diameter); 150 g grated aged cheese; 1 red bell pepper; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp garlic powder; salt and black pepper to taste; 1 tbsp sunflower oil; 100 g sour cream; 1 ripe avocado; 1 tbsp lime juice; 1 pinch salt

Budget Quick Chicken Mexican Weeknight Family

Chicken quesadilla's are proof that good food doesn't have to be expensive. A pack of tortillas, a chicken breast, some cheese and a few spices are enough for a meal everyone will enjoy. You cook them in a hot frying pan until the tortilla is golden brown and crispy and the cheese inside is perfectly melted. Serve them on beautiful dinner plates with some sour cream and guacamole, and you have a complete meal that won't cause fuss on a weeknight.

x_ckl_recipe_markerBudget recipe: Chicken quesadilla's Juicy chicken, melted cheese and a crispy tortilla. This budget recipe for chicken quesadilla's gets on the table in no time and tastes great every time. How do you make chicken quesadilla's? Main course Mexican 2 people 10 min 25 min

Cut the chicken breast into small pieces of about 1 cm. Mix them in a bowl with the ground cumin, smoked paprika, garlic powder, a generous pinch of salt and some black pepper. Make sure each piece is well coated with the spice mixture.
Heat a frying pan over medium heat (about 180 °C if you set an electric hob to 6 on a scale of 1 to 9). Add the sunflower oil and fry the chicken for 5 to 6 minutes until cooked through and lightly browned. Remove the chicken from the pan and set aside on a plate.
Cut the red bell pepper into thin strips of about 5 mm. Cook them in the same pan over medium heat for 2 to 3 minutes until they soften slightly but still have a little bite. That bite keeps the quesadilla nice and textured.
Place a tortilla flat on a cutting board. Spread half of the grated cheese over one half of the tortilla. Put the cooked chicken and pepper on top and sprinkle the rest of the cheese over them. Fold the empty half of the tortilla over the filling. The cheese is now on both sides of the filling: this way it melts evenly and almost seals the tortilla shut.
Heat the frying pan without extra oil over medium heat. Place the folded quesadilla in the dry pan and cook it for 2 to 3 minutes on the first side. Press it lightly with a spatula so the cheese makes good contact with the tortilla. The tortilla should be golden brown and crispy before you flip it.
Carefully flip the quesadilla with a wide spatula and cook the second side for 2 to 3 minutes until golden brown. A dry pan gives a crisper crust than a pan with oil, because moisture evaporates faster.
Remove the quesadilla from the pan and let it rest for 1 minute before cutting. This stops the cheese from running out straight away. Cut it into three equal wedges with a sharp knife or pizza cutter.
Repeat steps 4 through 7 for the remaining tortillas. Place the finished quesadilla's on dinner plates and serve immediately with sour cream and the homemade guacamole.

Budget Quick Chicken Mexican Weeknight Family 2 chicken breasts (approx. 300 g) 4 large tortillas (25 cm diameter) 150 g grated aged cheese 1 red bell pepper 1 tsp ground cumin 1 tsp smoked paprika 1/2 tsp garlic powder salt and black pepper to taste 1 tbsp sunflower oil 100 g sour cream 1 ripe avocado 1 tbsp lime juice 1 pinch salt Frying Pan Cutting board Sharp knife Spatula Mixing bowl Pizza cutter dinner plates dinner-plates Frying Pan frying-pan Chopping Board chopping-board Mixing Bowl mixing-bowl Cookinglife Dinner Plates Linen Grey ø 27 cm – 6 pieces Cookinglife Dinerbord ASA Selection Dinner Plates Seasons Denim ø 26.5 cm - 4 pieces Asa Selection Dinerbord Costa Nova Dinner Plates Rosa Rosé Pink ø 28 cm - Set of 6 Costa Nova Dinerbord Cosy & Trendy Dinner Plates Onna Sand-Green ø 27 cm - 6 pieces Cosy & Trendy Dinerbord Budget recipe: Loaded fries with crispy chicken foodies-budget-recipe-loaded-fries-with-crispy-chicken Quick stir-fry with chicken and cashew nuts foodies-quick-stir-fry-with-chicken-and-cashew-nuts Slow-braised beef stew with red wine and winter vegetables foodies-slow-braised-beef-stew-with-red-wine-and-winter-vegetables Chicken burrito with rice foodies-chicken-burrito-with-rice

Recipe

Budget recipe: Chicken quesadilla's

Juicy chicken, melted cheese and a crispy tortilla. This budget recipe for chicken quesadilla's gets on the table in no time and tastes great every time.

Course	Main course
Kitchen	Mexican
Servings	2 people

Preparation time

Preparation time	10 min
Total	25 min

Equipment

Frying Pan
Cutting board
Sharp knife
Spatula
Mixing bowl
Pizza cutter

Ingredients

2 chicken breasts (approx. 300 g)
4 large tortillas (25 cm diameter)
150 g grated aged cheese
1 red bell pepper
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
salt and black pepper to taste
1 tbsp sunflower oil
100 g sour cream
1 ripe avocado
1 tbsp lime juice
1 pinch salt

How do you make chicken quesadilla's?

Cut the chicken breast into small pieces of about 1 cm. Mix them in a bowl with the ground cumin, smoked paprika, garlic powder, a generous pinch of salt and some black pepper. Make sure each piece is well coated with the spice mixture.
Heat a frying pan over medium heat (about 180 °C if you set an electric hob to 6 on a scale of 1 to 9). Add the sunflower oil and fry the chicken for 5 to 6 minutes until cooked through and lightly browned. Remove the chicken from the pan and set aside on a plate.
Cut the red bell pepper into thin strips of about 5 mm. Cook them in the same pan over medium heat for 2 to 3 minutes until they soften slightly but still have a little bite. That bite keeps the quesadilla nice and textured.
Place a tortilla flat on a cutting board. Spread half of the grated cheese over one half of the tortilla. Put the cooked chicken and pepper on top and sprinkle the rest of the cheese over them. Fold the empty half of the tortilla over the filling. The cheese is now on both sides of the filling: this way it melts evenly and almost seals the tortilla shut.
Heat the frying pan without extra oil over medium heat. Place the folded quesadilla in the dry pan and cook it for 2 to 3 minutes on the first side. Press it lightly with a spatula so the cheese makes good contact with the tortilla. The tortilla should be golden brown and crispy before you flip it.
Carefully flip the quesadilla with a wide spatula and cook the second side for 2 to 3 minutes until golden brown. A dry pan gives a crisper crust than a pan with oil, because moisture evaporates faster.
Remove the quesadilla from the pan and let it rest for 1 minute before cutting. This stops the cheese from running out straight away. Cut it into three equal wedges with a sharp knife or pizza cutter.
Repeat steps 4 through 7 for the remaining tortillas. Place the finished quesadilla's on dinner plates and serve immediately with sour cream and the homemade guacamole.

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For the guacamole, mash the avocado with a fork and mix in the lime juice and a pinch of salt. Keep the avocado pit in the guacamole until you serve it; that slows down browning. Use a frying pan with a thick base for the best results: it distributes heat more evenly and makes the tortilla crisp all over. Never cook on too high heat, because the outside will burn before the cheese has melted. Medium heat is just right. And don't overfill the tortillas: less filling gives a better result than an overstuffed tortilla that tears.

You can easily replace the chicken with leftover cooked chicken or even canned tuna if you want to make it even more budget-friendly. For a vegetarian version black beans with corn and bell pepper work well as a filling. As for cheese: mozzarella gives more melt, aged cheese gives more flavor. A combination of both is also tasty. Quesadilla's are best not stored, because the tortilla becomes soft after a while. Make them fresh and serve immediately, then they're at their best.

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