Chicken Quesadilla (Mexican) | How to make Chicken Quesadilla (Mexican)

By shabnam k  |  21st Feb 2018  |  
5 from 1 review Rate It!
  • Chicken Quesadilla (Mexican), How to make Chicken Quesadilla (Mexican)
Chicken Quesadilla (Mexican)by shabnam k
  • Prep Time

    15

    mins
  • Cook Time

    15

    mins
  • Serves

    2

    People

7

1

About Chicken Quesadilla (Mexican) Recipe

Here it is! Mexican Chicken quesadillas, Such a simple recipe , very family friendly and always delicious.

Chicken Quesadilla (Mexican)

Ingredients to make Chicken Quesadilla (Mexican)

  • 4 chicken Breast pieces
  • 1 tsp turmeric powder
  • 1 pack of tortilla (6 pieces)
  • For Filling:
  • 1 medium white onion
  • 1 medium Green capsicum , finely diced
  • 1 medium Red capsicum, finely diced
  • 1 medium Yellow capsicum, finely diced
  • 1 big Zucchini, finely diced
  • 1 medium cucumber, finely diced
  • 1 tsp Mexican burrito/ Taco powder
  • salt as per taste
  • pepper as required
  • few Dry Oregano
  • 1/2 cup coriander leaves
  • 1/2 cup Spring onion leaves.
  • For Spread:
  • tomato ketchup as required
  • Red chili powder as required
  • For sealing mixture:
  • 2. tbsp maida
  • water as required

How to make Chicken Quesadilla (Mexican)

  1. Pressure cook chicken with salt, pepper and turmeric for 2 to 3 whistles.
  2. Once done, preserve water for later use and shred the cooked chicken breast pieces.
  3. In a bowl, Mix white onion, green capsicum, red capsicum, yellow capsicum, zucchini, cucumber, salt, pepper, mexican burrito/taco powder, chicken and oregano.
  4. Heat 1 tspn oil in wok and Sauté above mixture.
  5. Add finely chopped coriander leaves, spring onion leaves and mix well.
  6. Switch off the flame and keep aside. Do not over cook.
  7. In small non stick pan, pour some tomato ketchup, red chili powder. Keep stirring till it changes colour.
  8. For sealing the tortilla, Mix 2 tbsp Maida flour and water in a small bowl. This mixture should be thick.
  9. Spread spicy tomato chilli on tortilla, Half top it with the filling and seal the edges with flour mixture.
  10. (Cheese lovers can sprinkle some mozzarella cheese after toping with the filling. I normally don’t use cheese in my recipe)
  11. Heat a non- stick pan, Cook tortilla until golden on both the sides. Cut into half.
  12. Serve hot.

My Tip:

- Always dice vegetables. - For crispy filling taste, Don’t overcook. - If you have overcooked just cook the mixture in high flame so that water is dried. - You can use red chilli sauce but i love using homemade sauce. - Serve immediately for crispy taste

Reviews for Chicken Quesadilla (Mexican) (1)

Shelly Sharma9 months ago

I will surely try this.
Reply
shabnam k
9 months ago
Do try and give us feedback....;)