Cooking

How to make chicken quesadillas

Jan. 31, 2013 at 12:00 PM ET

how to make chicken quesadillas
Foodcollection RF/getty images /
chicken quesadillas

Question:

Can you tell me how to make chicken quesadillas? —Sue

Answer:

Dear Sue,

Chicken quesadillas are one of the easier Mexican foods to prepare. I have included two recipes to show you how to make chicken quesadillas. The first and more traditional version is definitely the tastiest, but it is HIGH in fat and calories. The second is my healthier revision. Both quesadilla dishes are well-seasoned but not overly spicy. If "hot" is the taste you are going after, you may opt to increase the seasonings.

How to Make Traditional Chicken Quesadillas

  • 2 tablespoons oil
  • 1/4 cup onions, chopped
  • 1 small garlic clove, minced
  • 1/4 cup bell peppers, chopped
  • 2 chili peppers (to taste), minced
  • 1/4 cup corn, canned or frozen (thawed)
  • 3 plum tomatoes, chopped
  • fresh cilantro (sprinkled to taste)
  • oil for frying
  • 8 flour tortillas
  • 2 cups cheddar cheese, shredded
  • 1 1/2 cups cooked chicken
  • salsa
  • sour cream

In a medium-heavy skillet, saute the onions, garlic and peppers until soft in the 2 tablespoons oil. Add the chili peppers, corn and tomatoes and simmer for a few minutes more. Add the chicken and stir well to combine.

Heat a thin layer of oil in a heavy medium-size pan over medium-low heat. Place a tortilla in the pan and sprinkle with 1/4 cup cheese and fresh cilantro. Add about a quarter of the chicken mixture and top with another 1/4 cup cheese. Cover with another tortilla and cook for 2-3 minutes, or until golden brown.

Flip the quesadilla over and cook for an additional two minutes. Remove from the heat and cut into wedges. Keep warm while frying the remaining quesadillas. Serve with salsa and sour cream.

How to Make Healthy Chicken Quesadillas

  • 2 tablespoons chicken broth
  • 1/4 cup onions, chopped
  • 1 small garlic clove, minced
  • 1/4 cup bell peppers, chopped
  • 2 chili peppers (to taste), minced
  • 1/4 cup corn, canned or frozen (thawed)
  • 3 plum tomatoes, chopped
  • fresh cilantro (to taste)
  • nonstick cooking spray
  • 8 flour tortillas
  • 1 cup low-fat cheddar cheese, shredded
  • 1 1/2 cups cooked chicken
  • salsa
  • fat-free sour cream

In a medium-heavy skillet, saute the onions, garlic and peppers until soft in the 2 tablespoons chicken broth. Add the chili peppers, corn and tomatoes and simmer for a few minutes more until the liquid has evaporated. Add the chicken and stir well to combine.

Spray a cold skillet with the nonstick spray and heat over medium heat. Place a tortilla in the pan and sprinkle with 1/8 cup cheese and fresh cilantro. Add about a quarter of the chicken mixture and top with another 1/8 cup cheese.

Cover with another tortilla and cook for 2-3 minutes or until golden brown.

Flip the quesadilla over and cook for an additional two minutes. Remove from the heat and cut into edges. Keep warm while frying the remaining quesadillas. Serve with salsa and fat-free sour cream.

All best,
Wen Zientek

A version of this story originally appeared on iVillage.


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