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Chicken Quesadilla Recipe
For those who have explored Mexican cooking, the quesadilla is perhaps one of the most basic meals. Flour or corn tortillas serve as the base of the dish and they can be stuffed with just about anything that suits your taste.
The dish was first developed by Spanish settlers in Mexico in the 16th century. Quesadillas were believed to be a takeoff on the turnovers or filled pastries that were popular in the region at the time.
The word itself contains ‘quesa’ an ode to ‘queso’ which means cheese in Spanish. So, does that mean that quesadillas have to contain cheese? This is not necessarily case.
The truth is that the word actually originates from an Asturian recipe called casadiella which was a dessert which can best be described as sweet dumplings made with a puff pastry dough mixed with cheese and stuffed with nuts and sugar.
Since then, there have been several variations made on the dessert and on the quesadilla itself but a look through history shows cheese was not always included in these recipes. Even today, quesadillas served in Mexico City may not include cheese unless it is requested.
Of course, even though you can still have a true quesadilla without cheese, it is commonly requested as a main ingredient in the recipe. Meats and vegetables can also be added to make the dish a bit more substantial and perfect for a variety of meals.
A plain cheese quesadilla may be ideal to be served as a light appetizer, but, unlike its appetizer counterpart, this quesadilla recipe is hearty enough for a family dinner. Filled with chicken, bacon and cheese, it’s the perfect blend of flavors.
Kids love quesadillas because they can eat with their hands, but you may want to leave the jalapenos out of the little one’s servings.
The recipe makes one large quesadilla, so make sure to increase the ingredients for each person. Serve with black beans and rice or with chili for a belly filling meal.
2 10-inch flour tortillas
2 Tablespoons butter, softened
1 cup diced chicken
1/3 cup shredded monterey jack cheese
1/3 cup shredded cheddar cheese
1/2 medium tomato, chopped
2 teaspoons diced onions
1 teaspoon diced canned jalapeno
1 slice bacon, cooked
1/4 teaspoon finely chopped cilantro
1 dash salt
For serving as toppings:
1. Heat a large frying pan over medium heat. Spread half of the butter on one side of each tortilla.
2. Put one tortilla, butter side down, in the hot pan, then spread cheese and cut up chicken strips in the center of the tortilla, leaving about an each all the way around.
3. Sprinkle the tomato, onion, and jalapeno over the chicken and cheese.
4. Crumble the slice of cooked bacon and sprinkle it over the other ingredients.
5. Sprinkle the cilantro and a dash of salt over the other ingredients.
6. Top off the quesadilla with the remaining tortilla, being sure that the buttered side is facing up.
7. When the bottom tortilla has browned, after 45-90 seconds, flip the quesadilla over and grill the other side for the same amount of time.
8. Remove the quesadilla from the pan, and, using a sharp knife or pizza cutter, cut the quesadilla three times through the middle like a pizza, creating 6 equal slices.
9. Serve hot with sour cream, guacamole, and salsa on the side.
Try one of our fan-favorite chicken recipes:
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