Tex-Mex Chicken Quesadilla
A Tex-Mex diner staple, flour tortillas filled with spiced grilled chicken, melted Monterey Jack, charred peppers, and spring onion, served with salsa and sour cream.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat both chicken breasts dry. Mix chipotle chilli powder, smoked paprika, cumin, garlic powder, and salt in a small bowl. Rub chicken with spice mixture and 1 tbsp oil. Thinly slice red bell pepper and spring onions. Grate cheese.
Sear
Heat griddle pan over high heat. Cook chicken 5–6 minutes per side until internal temperature reaches 75°C with char lines. Rest 3 minutes, then slice thinly.
Char
In the same griddle pan over high heat, char red pepper slices 2–3 minutes until softened and lightly blackened.
Build
Heat remaining 1 tbsp oil in a large non-stick pan over medium heat. Place one tortilla in the pan, scatter half the cheese evenly. Arrange half the sliced chicken, half the charred pepper, and half the spring onion over one half. Scatter remaining cheese over filling and fold tortilla in half to enclose. Cook 2–3 minutes until base is golden and crisp, then flip carefully and cook 2 minutes until second side is golden and cheese is fully melted. Transfer to plate. Repeat with remaining tortilla, cheese, chicken, pepper, and spring onion in the same pan.
Crisp
Follow same cooking method as first quesadilla.
Plate
Slice both quesadillas into wedges and plate with tomato salsa and sour cream alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.