Crispy Chicken Quesadillas
A good quesadilla needs less filling than most people expect. A thin, even layer lets the cheese glue everything together and gives the tortilla time to crisp before the center overheats.
Cook the pepper mixture until its moisture has evaporated and let it cool briefly. That one step protects the tortilla from steam and keeps the finished wedges crisp.
The method behind the meal
Why this recipe works
- •Use freshly grated cheese because it melts more evenly.
- •Keep the filling thin and leave a small border around the tortilla.
- •Cook over medium heat so the tortilla browns at the same pace as the cheese melts.
Recipe
Crispy Chicken Quesadillas
Crisp golden chicken quesadillas with peppers and melty cheese, plus a method that prevents a soggy center.
Prep15m
Cook20m
Total35m
Serves4
Ingredients
Instructions
- 1Cook pepper and onion in oil over medium-high for 5–6 minutes until tender and dry. Add chicken, chili powder, and cumin and warm through.
- 2Transfer the filling to a plate and wipe the skillet clean.
- 3Spread cheese over half of each tortilla, add a thin layer of chicken filling, then add a little more cheese and fold.
- 4Cook one or two quesadillas at a time over medium heat for 2–3 minutes per side until crisp and melted.
- 5Rest for 2 minutes before cutting into wedges. Serve with salsa and yogurt or sour cream.
Nutrition (per serving, estimated)
566 kcal calories42 g protein43 g carbs25 g fat
