An easy and delicious go-to for when you’re craving restaurant-style quesadillas. The final result is crispy, gooey and delicious! Use any available proteins (pulled pork, taco meat, etc.) or make it all from scratch with chicken, shown below.
Ingredients:
Chicken:
- 400 g / 14 oz chicken , cut into small bite size pieces (thigh, breast or tenderloin)
- 1 tsp cumin powder
- 1 tsp garlic powder (or sub with onion powder)
- 1/2 tsp cayenne pepper (or adjust to taste)
- 1 tsp paprika powder
- 1/2 tsp salt + black pepper
- 1 tbsp olive oil
Filling:
- 1 tbsp olive oil
- 1/2 small onion , diced (brown, white, yellow)
- 1 garlic clove , minced
- 1 red capsicum / bell pepper , diced
- 1 green capsicum / bell pepper , diced
Quesadillas:
- 4 flour tortillas (8″)
- Olive oil spray
- 1 cups grated cheese, or more to taste (tasty, cheddar, Monterey Jack, Pepper Jack or other melting cheese of choice – I recommend a cheddar blend)
Instructions:
- Place Chicken ingredients in a bowl and mix to coat chicken.
- Heat oil in skillet over high heat. Add onion and garlic, cook for 1 minute. Then add capsicum and cook for 2 minutes until starting to soften. Transfer into bowl.
- Return skillet to the stove. Add chicken and cook until browned. Add to same bowl. Set aside until the filling cools (to speed it up, cover and refrigerate, and/or spread out on plate).
- Preheat oven to 430F (standard) or 390F (fan / convection).
- Spray baking tray lightly with olive oil. Heat in the oven while you assemble the quesadillas.
- Divide the filling between the tortillas, covering half the surface. Top with cheese. Fold in half and press down gently but firmly.
- Remove baking tray from oven. Transfer quesadillas onto tray (you should hear a soft sizzle).
- Bake for 8 minutes. Then turn the quesadillas (over the folded edge) then press down with the egg flip. Bake for a further 8 minutes or until the surface is crispy.
- Remove from oven and serve immediately!
