Grilled chicken quesadilla recipe. The classic Tex Mex quesadilla!
Classic Mexican Cookbooks
Easy grilled chicken quesadilla recipe
Firstly, let me qualify this recipe…it is not an authentic Mexican recipe, more a north of the border classic; but it's very tasty, very quick, and always pleases everyone at the table…what's not to like?
The biggest reason why the as follows recipe is not authentic is that it uses a large flour tortilla, whereas in Mexico a quesadilla would be made from a corn tortilla, or more probably from corn masa wrapped around a filling and fried.
The quesadilla isn't really the kind of food that demands a recipe per se, and once the basics are mastered (shouldn't take long!!!) you can experiment with a variety of fillings to great effect.
The quesadilla is "dry fried" that is, it is heated in a heavy fry pan or skillet (cast iron is ideal here) but no oil needs to be added. The lard or shortening within the flour tortilla provides enough oil for the frying, and will naturally crisp up the tortilla over the dry heat of a frying pan. The heavier the pan, the more even the results, and the less likely you'll burn it. If you don’t yet own a cast iron fry pan…making great quesadillas is surely reason enough to pick one up.
At the restaurant we do grilled chicken, vegetarian, and chili shredded slow braised beef or pork for fillings, and the possibilities truly are endless; but the recipe as follows is for the easiest carnivorous option, the grilled chicken quesadilla.
Chicken quesadilla recipe…for 4
*4 large flour tortillas
*About ¾ lb of grilled marinated chicken breast sliced thinly (use whatever marinade you like, a lime/soy based marinade works well for Mexican dishes)
*Sautéed onions and sweet peppers (about 1 big onion, and two sweet red peppers, sautéed until softened
1 heaping cup of refried black or pinto beans
¾ pound of grated cheese…use Monterey jack or a mixture of half cheddar and mozzarella.
Heat your heaviest frying pan on medium, and then spread a thin layer of refried beans over half of each open tortilla. On top of the beans lay the chicken, vegetables and cheese, and fold over in half so you have four half circles ready to be fried.
Lay as many as will fit in your heavy fry pan, and cook for about 2 minutes per side, or until browned and slightly crisped, flip over and repeat for the other side. Hold warm in a low over until all four of the quesadillas have been finished.
These are large enough to make a good meal for one each. Serve with a fresh tomato salsa, a spicy Mexican tomato or tomatillo salsa, guacamole and sour cream.
If you lack any of the above ingredients (except of course the tortillas or the cheese!) you can make these anyway, and they'll still be delicious.
If you wanna get fancy, combinations such as duck confit and mole, brie and pears or seared tuna and mango can transform the everyday quesadilla into a more urbane affair. You might end up sort of missing the point of the whole thing though!
Bold flavors, melted cheese and lots of salsas on the table...that's the real deal.