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quesadilla

Our Ultimate Oozy, Cheesy Quesadillas

Our top tips for making the perfect quesadillas - keep the filling thin, and make it mostly cheese! We love this chicken, cheese, pepper & olive filling for oozy quesadillas with a slight tang & crunch.
Read our post above for detailed instructions, step-by-step pictures and tips.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 people (4 half quesadillas each)
Course: Dinner, Lunch, Main Course, Supper
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

For the quesadillas
  • 8 tortillas corn, wheat or a blend
  • 1 large roast chicken breast
  • 150g cheddar cheese approx, you can use more
  • 150g pre-grated mozzarella cheese approx, you can use more
  • 1 red, yellow or orange pepper
  • 3 spring onions
  • 1 handful black olives about 10 to 12, or to taste
  • Groundnut oil or other fat for frying
  • Salt & black pepper to taste
Sides & toppings
  • Guacamole, preferably smooth See our Best Guacamole Simple Supper recipe
  • Corn salad See our Crunchy Corn Salad Simple Supper recipe
  • Mixed pickled peppers we used jalapeños & sweet piquanté peppers
  • Or other sides & toppings of choice

Equipment

  • 1 small flat frying pan or griddle, preferably heavy e.g. cast iron
  • 1 fish slice or palate knife
  • 1 Cheese grater

Method
 

For the filling
  1. Remove the skin from the chicken breast, and cut into thin strips.
  2. Slice the top off the pepper and remove any seeds and white pith. Slice into rounds then chop fairly small, including the cap. Dry on some kitchen paper, and add to a bowl.
  3. Snip the root off the spring onions, and remove the outer layer. Snip with scissors into the bowl with the peppers, fairly fine, including some of the green.
  4. Pit the olives, if needed, then chop quite small. Dry on some kitchen paper and add to the bowl with the pepper & onion.
  5. Grate the cheddar, then mix well in a separate bowl with the grated mozzarella.
For the toppings & sides
  1. Chop the jalapeños & sweet piquanté peppers into bite-sized pieces. Mix together and set aside.
  2. Make the Crunchy Corn Salad, see our recipe & method here.
  3. Make the guacamole, if not using store-bought. See our Best Guacamole recipe & method here. For a quesadilla topping, it is best to smash the guacamole quite smooth with a fork.
  4. Keep the fillings, toppings & sides, covered, in the fridge until about 20 minutes before you are ready to serve.
Frying & serving the quesadillas
  1. Place a little groundnut oil or other fat in a small, heavy flat-bottomed frying pan or griddle, just enough to cover the base. Place over a medium-low heat. When the oil is hot - test it by hovering your hand above - add a tortilla, flat. You can cook two quesadillas at the same time in separate pans once you are confident with the method.
  2. Top the tortilla with a generous handful of the cheese mix in an even layer, leaving a small border at the edge.
  3. Add a few chicken strips to one side of the tortilla, then top with some of the pepper, onion & olive mix. Add a little more cheese. Do not over-fill.
  4. Once the cheese begins to melt, a minute or two, fold the tortilla in two over the fully-filled side using a palate knife or fish slice. Press down on the quesadilla to help it seal & brown. When the bottom feels a little crisp (a few seconds), flip the quesadilla over, and press down again until that side crisps.
  5. Remove the quesadilla to a board or plate with your fish slice, then cut in half.
  6. Serve immediately! It is a good idea to have the corn salad plated already, and the sides & toppings on the table for people to add to taste. Quesadillas must be served hot from the pan!
  7. Enjoy your quesadillas topped with a little guacamole & pickled chilli, with the corn salad on the side.
  8. ¡Provecho!