Chicken Quesadillas

Chicken Quesadillas with Smashed Squash & Beans
Chicken Quesadillas with Smashed Squash & Beans

Quesadillas are traditionally Mexican/TexMex dishes of folded tortillas, simply stuffed with cheese.  Other fillings can be added, and this recipe uses a hot chicken sauce.  I use a single hot chilli, Fatalii.  This is like a habenero or scotch bonnet pepper from the perspective of heat, and as such I don’t chop it up – I cook it whole amd remove it at the end.  It adds a wonderful intensity of flavour as well as chilli heat.  You can replace this with any chilli you wish – if you are using something milder, e.g., a Cayenne type, you may want to chop the pepper and add it seeds and all.

Serve with Mexican Smashed Squash & Beans

Serves 3


  • 3-4 tbsp Olive Oil
  • 2 Onions, chopped
  • 8 cloves Garlic, chopped
  • 3 tsp Cumin Seeds
  • 1 hot Chilli (see note)
  • 3 tsp Spanish Paprika (smoked)
  • 1 tsp dried Mixed Herbs, or handful of chopped fresh Oregano
  • 2 Chicken Breasts, chopped
  • 1-2 tbsp Flour
  • Salt & Pepper
  • 1-2 Peppers, sliced
  • 75g Mushrooms, sliced
  • 300ml Vegetable Stock
  • 6 Corn Tortillas
  • Grated Cheddar Cheese


  • Heat the oil in a large pan and fry off the onion.  Cook until soft and starting to caramalise
  • Add the garlic, cumin seeds and whole chilli.  Stir well and cook for 2-3 minutes
  • In a plastic bag, add the flour and season with salt & pepper.  add the chicken and shake to coat well
  • Stir the paprika and herbs into the 0nion mix, and add the coated chicken (any excess flour isn’t needed).  Stir and cook for minutes for the chicken to colour slightly.  Stir occasionally to prevent sticking
  • Add the peppers and mushroom and cook for another couple of minutes before adding the stock
  • Bring to the boil and simmer for 15-20 minutes until the chicken is cooked.  The liquid will reduce down to provide a thick sauce – stir to prevent sticking
  • In an oven-proof tray, carefully spoon the chicken mixture into corn tortillas, top with grated cheese and fold in half.  REMOVE THE CHILLI!
  • Bake at 180ºC for 10 minutes, or until the cheese is melted and the tortillas coloured
  • Serve immediately with a little salad, a portion of Mexican Smashed Squash & Beans, and a hearty bottle of red wine!

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