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Tuesday Jun 04 2019
Web Desk

Recipe: Chicken Quesadillas

Web Desk


Olive oil 2 tbsps

Chicken breast fillet (diced) 4

Salt to taste

Pepper to taste

Large onion (sliced) 1

Green capsicum

(cut into strips) 2

Butter (for frying) 6 tbsps

Large tortillas 6

Grated mozzarella & cheddar or pizza cheese 21/2 cups

Salsa for serving

Taco seasoning 2 tbsps

For Taco seasoning

Chilli powder 2 tbsps

Ground cumin 1 tbsp

Kosher salt 2 tsps

Paprika 1 1/2 tsps

Ground coriander 1 tsp

Cayenne pepper 1/2 tsp


First of all, dry roast all the ingredients of taco seasoning in a pan and cool. Store in an airtight container. You can store this seasoning up to 1 month.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Sprinkle the chicken with salt, pepper and taco seasoning.

Add chicken to the skillet and saute over medium-high heat for about 8-10 minutes or until done. Remove from the skillet and set aside.

Add the remaining 1 tablespoon olive oil to the skillet over medium heat. Add in the onions and capsicums and cook for 3-4 minutes. Remove and set aside.

Sizzle 1/2 teaspoon of butter on a griddle over medium heat and lay a tortilla on it.

Build the quesadillas by laying grated cheese on the bottom tortilla and then arranging the chicken and cooked onion and capsicum. Top with a little more grated cheese and top with a second tortilla.

When one side of the tortilla turns golden, carefully flip the quesadilla to the other side, adding another 1/2 teaspoon of butter to the skillet at the same time.

Continue cooking until the second side is golden.

Repeat with the remaining tortillas.

Cut each quesadilla into wedges and serve with salsa. Enjoy!

Originally published in The news