The beauty of almost any quesadilla recipe is that it can help you “clean the fridge”, meaning that you can turn food leftovers into delicious meals. Chicken quesadillas are great to be cooked just after you’ve prepared chicken roast, as there’s usually a lot of meat that nobody want to eat two days after. This recipe is based on chicken breast, as that’s the part of the roast chicken I like less. Quesadilla makes it much better, as you’ll see in a moment.
- 1 chicken breast, cooked, shredded
- 1 cup Jack Monterey cheese, grated
- 1 onion, peeled, chopped
- 1 green pepper, diced
- 2 flour tortillas
- 2 tablespoons olive oil
- 2 garlic cloves, peeled, chopped
- 1/2 chili pepper
- 1 green pepper, seeded, diced
- 4 tablespoons Taco sauce
- 1 tablespoon finely chopped parsley
Heat one tablespoon of olive oil in a non-stick skillet. Cook the onion, garlic, chili pepper and green pepper for about 2-3 minutes, stirring frequently. Add the taco sauce. Stir and cook for 1 minute, then add the shredded chicken. Mix it well to make sure it’s covered in sauce, then add the cheese. Cover the pan and simmer for 7-8 minutes or until the cheese is melted.
Take another skillet, heat a tablespoon of olive oil in it, then put a tortilla in the pan. Warm it for 2-3 minutes on each side, then place it on a plate and fill half of it with the chicken mixture. Fold it. Top it with sour cream and finely chopped fresh parsley.
This is a quesadilla recipe perfect for a light lunch. You can use fresh shrimps, if you can find them. If not, frozen shrimps are still fine.
- 2 large tortillas
- 1cup frozen cooked shrimps, peeled
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon red hot chili flakes (if you like very spicy food, you can use as much chili as you wish)
- 2 garlic cloves, peeled, crushed
- Juice from one lime
- 1 tablespoon extra virgin olive oil
- 1/2 cup green onions, chopped
- 2 cups Monterey Jack cheese, shredded
- salt and pepper to taste
Heat the olive oil in a stick-free pan. Add the green onion, garlic, chili flakes. Cook for 2-3 minutes over medium heat, stirring a few times. Add the shrimps, lime juice and parsley. Cook for about 2-3 minutes.
Heat the tortillas in a pan for about 30 seconds on each side. After you finish heating the second tortilla, leave it in the pan and add shredded cheese on top of it. Then add the shrimp mix on top of the cheese and cover with the other tortilla. When the cheese starts melting, flip the quesadilla over. You can do that with the help of a plate or of a second pan, or you can just use two spatulas, if you’re handy enough.
Cut the quesadilla in 6-8 wedges and serve it hot.
- 2 flour tortillas
- 1 cup shredded cheese mix of your choice (it can be Monterey Jack, Cheddar, Swiss cheese, Italian cheese or whatever your favorite types of cheese)
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup corn, whole kernel (drain it before use)
- 2 spring onions, chopped
- 1/2 cup black beans (from can, drained before use)
- 1 teaspoon chili peppers, very finely chopped
- 1 teaspoon olive oil
Mix the green and red bell pepper with chopped onions, corn, black beans and chopped chili peppers.
Oil a skillet, heat it and place one of the tortillas inside. Heat it for one minute, then turn it upside down and heat it one more minute. Repeat with the second tortilla.
Spread half of the cheese amount evenly over the surface of the tortilla, top it with the mix of corn, black beans, onion, red and green bell peppers and chili peppers, then spread the other half of cheese on top. Cover with the second tortilla. Let it heat for about two minutes or until you start smelling the cheese melting.
Flip over the quesadilla and heat it for 2 minutes more.
Transfer it onto a chopping board and cut it into 8 wedges.
Posted in Breakfast Quesadillas, Vegetarian Quesadillas
Tagged black beans, Cheddar cheese, chili peppers, corn, green onion, green pepper, Monterey Jack cheese, olive oil, red pepper, Swiss cheese