Recipe
Quesadilla
Crispy tortillas filled with melted cheese, peppers and chicken you cook in the pan first - then shred and fold in.
Quesadilla takes about 35 minutes and makes 2 servings. Each serving has 1010 kcal.
- Preparation
- 10 minutes
- Cooking
- 25 minutes
- Total time
- 35 minutes
- Servings
- 2
Nutrition per serving
- Calories
- 1010 kcal
- Protein
- 58 g
- Carbohydrates
- 62 g
- Fat
- 58 g
Ingredients
- Flour tortillas4 pcs
- Shredded cheese (mozzarella or cheddar)200 g
- Chicken breast250 g
- Red bell pepper1 pc
- Red onion0.5 pcs
- Sunflower oil2 tbsp
- Salt1 pinch
- Pepper1 pinch
Instructions
- 1
Pat 250 g of chicken dry with a paper towel. Salt and pepper both sides.
- 2
Heat 1 tablespoon of oil in a large pan over medium-high heat. Lay the chicken in and leave it 6 minutes without moving, until the underside is golden.
- 3
Flip and cook 6 more minutes, until the thickest part is 75 °C or the juices run clear and there is no pink. Move it to a board and rest 5 minutes.
Tip: Resting keeps the juices in the meat. If you cut it now, they run onto the board and the chicken dries out.
- 4
Dice 1 pepper and half an onion into small pieces. Shred or chop the rested chicken into bite-size strips.
- 5
Lay one of the 4 tortillas flat. Spread 50 g of cheese over the whole surface. Scatter a quarter of the chicken (about 60 g), pepper and onion on one half. Fold the tortilla in half.
Tip: Cheese over the whole tortilla is the glue - it melts and holds the fold shut.
- 6
Wipe the pan if needed, add the remaining tablespoon of oil, and set it over medium heat. Cook the folded quesadilla 2–3 minutes until the bottom is golden and crisp.
- 7
Flip carefully with a spatula. Cook 2 minutes until the cheese has melted and both sides are golden. Repeat with the remaining 3 tortillas, each time with another 50 g of cheese and a quarter of the chicken, pepper and onion.
Tip: Press gently with the spatula so the cheese melts evenly.
- 8
Rest 1 minute on a board. Cut into triangles. Serve with sour cream or salsa if you like.
Cooking methods
On the stove
Medium-high for the chicken, then medium for the tortillas. A large non-stick or cast-iron pan is enough for both. If the cheese is not melting, bump the heat for 20 seconds.
On induction
Level 7 for the chicken, then 5 for the quesadillas. Preheat 2 minutes. A heavy pan spreads the heat so the cheese melts all the way to the edge.
Over an open fire
Cast-iron pan over medium coals: chicken first, then the tortillas. They crisp fast over fire - stay next to the pan.
Recipe questions
- How long does this recipe take?
- Plan for about 35 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 2 servings.
- Can I cook this recipe on induction?
- Yes. Level 7 for the chicken, then 5 for the quesadillas. Preheat 2 minutes. A heavy pan spreads the heat so the cheese melts all the way to the edge.
- Can I cook this recipe over an open fire?
- Yes. Cast-iron pan over medium coals: chicken first, then the tortillas. They crisp fast over fire - stay next to the pan.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
More recipes to try
home cooked
Rustic Potato and Onion Frittata
A simple skillet frittata with tender potatoes, sweet onion, garlic, and a little cheese, cooked on the stove until set.
home cooked
Chicken and Potato Soup
A comforting chicken soup with potatoes, onion, garlic, carrots, and chicken stock, served warm with bread.
home cooked
Oven-Baked Chicken Thighs with Potatoes and Tomatoes
A simple one-dish lunch with chicken thighs, potatoes, onion, garlic, and tomatoes, baked until tender and golden.
