Hello, everybody! For those of you who don’t know, I used to work a part-time job teaching people how to make burritos and quesadillas. I wanted to share a quick post of my own quesadilla recipe since I love the convenience of this dish. I thought I shared this post with you all already, but turns out I never typed it up! Luckily, I found the pictures in my Google cloud. Today, I will be sharing an easy yet savory quesadilla recipe. Let’s get cooking!
The ingredients you will need include:
- Tortilla (I’m using whole wheat because it’s healthy and provides extra flavor)
- Shredded cheese (I’m using a Mexican blend of four cheeses)
- Chicken breast
- Tomato
- Bell pepper
- Cooking oil (I’m using coconut oil)
- Hot sauce (optional. I’m using Sriracha)
Other tools you will need include a skillet, a cutting board, a knife, a wooden spoon to stir-fry the ingredients, a heat source such as a stove, and a paper towel.
The first thing you will want to do is cut all of your ingredients. Cut the chicken into small, thin strips and dice the tomatoes. You can also dice the bell peppers, but I decided to keep them as strips this time.
Next, heat your skillet over medium heat. You don’t want to turn the heat up too high or else your ingredients will burn before they can be thoroughly cooked. Once the pan is heated, pour a small amount of oil and spread it around.
Once you have spread the oil, put your chopped ingredients into the pan. Stir-fry the ingredients until the chicken is thoroughly cooked. You don’t want to get salmonella from under-cooked poultry. Keep stirring until the bell peppers are fully cooked as well. If you like a crunchier texture, you can stop stir-frying them before they cook all the way.
Set aside the cooked mixture and carefully use a paper towel to soak up the remaining oil. Be careful not to burn yourself! After wiping the pan, turn the heat source down to medium low heat. Place your tortilla on the pan.
Next, sprinkle a thin layer of cheese on half of the tortilla. You’ll want to avoid using too much cheese as we will be sprinkling more cheese on top of this first layer later. Plus, too much cheese overwhelms the tart flavor of the tomatoes and the crispness of the bell peppers. We just want to use enough to help the tortilla stick to the fillings inside it.
After laying down your first layer of cheese, evenly spread the stir-fry mixture on top of the cheese. At this point, you may drizzle some hot sauce inside the quesadilla or alternatively, you can opt out of pouring it inside and wait to dip the quesadilla in the sauce later. Then, sprinkle another thin layer of cheese over top. Fold the tortilla half without the fillings over the half with the fillings. Gently press the quesadilla down to flatten it. Flip the quesadilla once the cheese inside has melted and the tortilla is grilled to a nice brown color.
Once the quesadilla has been cooked evenly on both sides, turn off the heat source and place the quesadilla on a cutting board.
Cut the quesadilla into thirds. Start from the halfway point on the folded edge and cut to the one-third point on the rounded edge.
And there you have it! A delicious yet simple-to-make chicken fajita quesadilla! This dish is a lifesaver when you’re trying to make a quick lunch before heading off to your next class, to work, or wherever you may be headed off to. If you haven’t already added the hot sauce, you can dip your quesadillas before scarfing them down or just opt out of using hot sauce if you’re not feeling the spice.
What do you think? Is this a recipe you think you would try sometime? If you do, please send me a picture or a comment! I’d love to hear from you!
Thanks so much for reading this recipe post!
Until next time,
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