Skip to main content

Chicken and Vegetable Quesadillas

Quesadilla is a popular dish throughout Mexico. The most important cooking ingredients are the cheese and corn or wheat flour tortilla. The word quesadilla literally mean some kind of Mexican cheese. This Chicken and Vegetable Quesadillas are great for appetizers, lunch or first course of Tex-Mex and it is very satisfying.

Recipe adapted from The Best Of Wolfgang Puck

Chicken and Vegetable Quesadillas


Extra-Virgin olive oil, for brushing
2 chicken breast, skinless, boneless and halves.
Freshly ground black pepper


1/3 cup extra-virgin olive oil
3 Tbsp lime juice
1 Tbsp jalapeno chili , finely chopped
1 Tbsp fresh Cilantro, chopped
1/2 tsp salt

Roasted Tomato and Pepper Salsa

4 Roma Tomatoes
1 large red bell pepper
1 poblano chili
2 Tbsp fresh cilantro, chopped
2 Tbsp scallion, chopped
1 Tbsp extra-virgin olive oil
Freshly ground black pepper

Olive oil, for frying
8 large flour tortillas, 8 to 9 inches in diameter
2 cups shredded Monterey Jack cheese
Sour Cream
Cilantro sprigs for garnish


Preheat a grill or broiler. Brush the chicken breasts with olive oil, season with salt and pepper, and grill or broil them until they are cooked through, 5 to 7 minutes per side. Let the chicken breasts rest for a few minutes. With a sharp knife, cut them crosswise into thin strips.

To make the marinade: In a glass bowl, stir together the olive oil, lime juice, jalapeno, cilantro, and salt. Add the chicken strips, toss to coat thoroughly, and cover with plastic wrap. Refrigerate for about 1 hour.

To make the salsa: Working with 1 Roma tomato at a time, spear the tomato on a long handled carving fork. Turn a burner on gas stovetop to high heat and hold the tomato over the open flame, turning constantly, until the skin blackens and begins to peel away from the tomato. Transfer the tomato to a plate and repeat with the remaining tomatoes and the bell pepper and poblano chili.

Peel, core, seed, and dice the tomatoes, bell pepper, and chili. In a medium mixing bowl, combine the diced tomato, bell pepper, and chili with cilantro, scallion, and olive oil. Season to taste with salt and pepper. Cover with plastic wrap and set aside. Preheat oven to its lowest setting.

With a slotted spoon, remove the chicken from the marinade and transfer to a clean bowl. Discard the excess marinade.

To assemble the quesadillas: Heat a large, heavy skillet over medium heat and pour in a thin film of olive oil. Place 1 tortilla in the skillet and evenly sprinkle about 1/4 cup of the cheese over its surface. Quickly top evenly with 1/4 each of the salsa and the marinated chicken, the top with another 1/4 cup cheese and another tortilla. With a metal spatula, press down firmly on the quesadilla in the skillet to help compact ans seal in the filing. Cook until the underside is golden brown, 1 1/2 to 2 minutes, reducing the heat slightly if the tortilla is browning too quickly.

Carefully slide the quesadilla out onto a large plate, then carefully flip it back into the pan. Continue cooking, pressing down with the spatula, until its other side is golden and the cheese is completely melted, 1 1/2 to 2 minutes more. Slide the quesadilla from the skillet onto a baking sheet and put in the oven to keep warm. repeat with the remaining tortillas, cheese, salsa and chicken.

To serve, cut each quesadilla into 4 wedges. Arrange on a heated serving platter or individual plates and top each wedge with a dallop of sour cream and sprig of cilantro.


Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.


I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W