How To Make Quesadillas

Quesadillas originated in Mexico that consists mainly of cheese, spices, and meats folded in corn or flour tortilla. Over time, there have been variations when it comes to the fillings of quesadillas. You can try these three filling options for your favorite tasty quesadillas.

Ingredients:

Chicken Filling:
• 500 grams skinless, boneless chicken thighs
• 2 1/2 tbsp olive oil
• 2 garlic cloves (minced)
• 1 small red bell pepper (diced)
• 1 small onion (sliced)

Vegetable Filling:
• 2 garlic cloves (minced)
• 1 onion (diced)
• 400 grams (1 can) black beans (drained)
• 1 cup corn (can drained)
• 1 bell pepper (diced, any color)
• 2 tbsp vegetable oil
• 1/4 cup water
• 1/4 cup tomato paste

Beef Filling:
• 500 grams ground beef (minced)
• 2 garlic cloves (minced)
• 1 small red bell pepper (diced)
• 1/2 onion (finely chopped)
• 2 tbsp tomato paste
• 1/4 cup water
• 1/2 tbsp olive oil

Quesadilla Spice Mix:
• 2 tsp cumin powder
• 2 tsp paprika
• 1 tsp onion powder
• 1 tsp dried oregano powder
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

Quesadilla Assembly:
• 6-8 flour tortillas
• 200 grams shredded Monterey Jack cheese
• 1 cup corn kernels (can drained)
• 3/4 cup coriander or cilantro (roughly chopped)

Instructions:

This recipe takes about 25 minutes. Serves 6-8.

Chicken Filling:
Put the quesadilla spices in a bowl and mix until well combined.

Put chicken thigh in a bowl.
Add 1 tbsp olive oil.
Add quesadilla spice mix.
Coat the chicken well.

Set a non-stick skillet over high heat.
Heat 1 tbsp oil.
Saute garlic and onion for 2 minutes.
Add bell pepper.
Cook for another 1 minute.
Transfer to a bowl.
Let it cool and set aside.

Return the skillet over medium heat.
Add 1/2 tbsp oil and let it heat.
Add chicken and cook for 6 minutes on each side or until color turns deep golden.
Switch off heat.
Transfer chicken to a cutting board and let it cool for 1-2 minutes.
Dice the chicken.
Mix with the bell pepper mixture.

Vegetable Filling:
Set a non-stick skillet over high heat.
Add 2 tbsp vegetable oil and let it heat.
Saute onion and garlic for 2 minutes.
Add bell pepper and cook for a minute.
Add beans, corn, tomato paste, water, and quesadilla spice mix.
Mix well and cook for 2 minutes.
Transfer to a bowl and let it cool.

Beef Filling:
Set a non-stick skillet over high heat.
Add 1/2 tbsp olive oil and let it heat.
Saute onion and garlic for 2 minutes.
Add ground beef, breaking it up using a wooden spoon.
Cook it until it turns to brown.
Add bell pepper and cook for another minute.
Add tomato paste, water, and quesadilla spice mix.
Mix well and cook for 2 minutes.
Transfer to a bowl and let it cool.

Quesadilla assembly:
On a flat surface, lay a tortilla.
Sprinkle a little of shredded cheese on half part of the tortilla.
Top with your preferred filling (chicken, vegetable, or beef).
Sprinkle with coriander or cilantro.
For chicken or beef filling, you can add corn.
Top it off with shredded cheese.
Fold in half.

Set a non-stick skillet over medium-low heat.
Put the quesadilla assembly in the skillet.
Press it down lightly and cover with lid.
Let it cook for 3 minutes or until golden brown and crispy.
Flip carefully the other side.
This time do not cover with lid.
Press it down lightly and cook for 3 minutes.
Transfer to a container and cut in half.
Serve and enjoy!

Tips and ideas:

Serve with dips such as sour cream, guacamole, or salsa.

For vegetable filling, you can skip adding corns in the final assembly since it has already corns in the cooked mixture.

Images – https://www.youtube.com/watch?v=0TRokMB9AnI