Quesadillas are a traditional Mexican dish which is notorious for its hearty amount of cheese. As an avid cheese lover, I craved a meal that possessed the gooey properties of cheese, yet also highlighting its fellow ingredients. If you crave such a dish, join me on my adventure of making quesadillas!
- 10 tortillas
- 3 chicken breasts
- 1 packet of fajita seasoning
- 2 bell peppers (any color but green)
- 1 onion
- Some cooking oil
- A lot of cheese! (Monterey Jack works best, but cheddar is an option)
- Wash your chicken, then cut it into small chunks around the size of a bottle cap to make sure that they aren’t too chunky so that you can fold the tortilla properly during assembling the quesadilla.
- Wash your bell peppers, then dice into small pieces, keeping in mind that they need to be small enough to be folded into a quesadilla. When the pieces are small, they allow for a thinner quesadilla, making it easier to eat.
- Process the onions in the same way as shown above
- Take out a bowl and fill it with the chicken, bell peppers and onions. Then, pour the whole pack (or less to your preference) of fajita seasoning. Add some oil and mix the contents until all ingredients are combined. Then leave in the fridge for 10 minutes to let it marinate.
How the chicken should look like after being marinated
- Take a frying pan and pour your marinated chicken mix and cook on medium low for 15 min. Leave it in the pan so you can scoop directly onto the quesadilla.
- Take out another frying pan or skillet and pour a little cooking oil onto it. Leave it to heat up on medium low for 5 minutes.
- Put one tortilla on the pan. Immediately, put a handful of cheese on the tortilla so that it covers the tortilla, but it does not go over the edges. Then place your chicken mix in the middle of the tortilla. Make sure that the chicken mix is not too big to guarantee a good fold.
- Fold your tortilla quickly to ensure no contents sill out. Then, flatten the semicircle tortilla and let it cook for 3 minutes. Check for signs like melted cheese and a slight hardness of the tortilla.
- Plate it and eat it! Personally, I like to cut my quesadilla into 3rds so they are easier to bite into, but eating the whole quesadilla works too!
Quesadilla layout before folding
Make sure to repeat the process if you are still hungry. There are enough ingredients for 5 quesadillas. Happy cooking!