By Saima Hassan
Chicken Quesadillas are a great way to entertain large groups especially during summer. It is the easiest and quickest meal you can prepare, and the perfect way to use leftover chicken or ground beef. I have made these with beyond meat ground beef and my guests could not figure out what it was.
Simply stuff your favourite ingredients like cooked chicken or beef with cheese, seasoning and veggies into a gluten free tortilla (I use Breadables Gluten free Tortilla flour and make fresh tortillas at home) and pan fry until melted and crisp!
This insanely delicious Mexican dish doesn’t need a recipe but sometimes you just need a refresher or perhaps an idea as to how you can change the taste to bring a twist in the recipe. I get it, as I am always looking for new ideas to revamp an old favourite.
Traditionally, Quesadillas are made with corn tortillas but I am allergic to corn and I am Gluten-intolerant so I always use Breadables Gluten-Free Tortilla flour to make a fresh batch of tortillas. I have used many different brands to make tortillas but Breadables Tortillas are tried and tested for softness, pliability and taste. You can never go wrong with this flour. You must try it.
As for the cheese; traditionally in Mexico, you'll find most quesadillas filled with Oaxaca, a stringy Mexican cheese that has a mellow, buttery flavor similar to Monterey jack but its texture and meltability more closely resembles mozzarella. Since I am dairy free as well; I have used a mix of Daiya Dairy Free shredded mozzarella and cheddar cheese but you can substitute any melty cheese you like.
Chicken – Cooked chicken breast or shredded chicken makes this extra easy. Leftover chicken from baked chicken to chicken thighs. You can also use diced chicken breast.
Beef: Shredded, minced (cooked) beef or leftover from steaks or beef roast.
Shrimp: pan-fired shrimp would be awesome too. Cheese – Use your favorite, 3 cheese, Tex Mex, Jalapeno Jack, or a combination.
Seasoning – A combination of fajita seasoning or taco seasoning.
Veggies – Peppers, onions, spring onions, mushrooms... use whatever is on hand. This is a no stress recipe, so be creative.
YIELDS: 4 SERVINGS
PREP TIME: 10 MINS (If you have leftovers)
TOTAL TIME: 40-45 MINS
- 1 tbsp. extra-virgin olive oil
- 2 bell peppers, thinly sliced
- 1/2 onion, thinly sliced
- Kosher salt
- Freshly ground black pepper
- 1 lb. boneless skinless chicken breasts, sliced into strips
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano
- 4 medium flour tortillas
- 2 cups shredded Monterey jack (I used Daiya Dairy free Shredded mozzarella)
- 2 cups shredded cheddar (I used Daiya Dairy free Shredded cheddar)
- 1 avocado, sliced
- 1 tbsp. vegetable oil
- 2 green onions, thinly sliced
- Sour cream, for serving
In a large skillet over medium-high heat, heat olive oil. Add onions and sauté until soft and translucent.
Add peppers and season with salt and pepper, and cook for another few minutes until soft. Transfer to a plate and set aside.
Heat the remaining oil over medium-high heat, season chicken with spices, salt, and pepper and cook, stirring occasionally, until golden and cooked through, 8 minutes. Transfer to a plate and set aside.
Add 1 flour tortilla to skillet and top half of the tortilla with a heavy sprinkling of both cheeses, cooked chicken mixture, pepper-onion mixture, a few slices of avocado, and green onions. Fold the other half of the tortilla over and cook, flipping once, until golden and crisp, approx. 3 minutes per side.
Be careful when flipping as the filling can spill easily. I usually press the corner and the cheese, when melted, seals the edges.
Repeat to make 4 Quesadillas.
Slice into wedges and serve with sour cream.
To Bake Quesadillas
Preheat oven at 400°F.
Line your baking sheet with unbleached parchment paper and brush or spray the parchment paper with oil.
Place the Quesadillas and pray or brush the quesadillas from the top.
Bake for 8-12 minutes or until the cheese has started to melt and tortillas are crisp.
Serve hot with sour cream.