Chicken and Pepper Quesadillas
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If you're looking to bring the tradition of Colonial Mexico's quesadilla into your home, this easy chicken quesadilla recipe with pepper: spicy and delicious!
31 July, 2015
ingredients
Vegetable oil
6 tbsp
Garlic
2 cloves, chopped
Chili pepper
1, red, deseeded, finely chopped
Pepper
4, red/green, deseeded, sliced
Cheese
200 g, grated
Chicken
450 g, cooked, shredded
Cornflour
8
Preparation
To prepare an easy chicken quesadilla recipe heat 4 tablespoons of the oil in a large pan and gently cook the garlic and chilli until soft.
Add the bell peppers, season with salt and pepper and cook gently for 10 minutes.
Meanwhile, heat a little oil in a large frying pan (skillet) and cook the flour tortillas on one side only until they start to puff up. Set aside and keep warm.
When the peppers are cooked, add a little more oil to the frying pan, lay one tortilla, uncooked side down in the pan, scatter over some cheese, peppers and chicken and fold over. Cook until the cheese starts to melt then remove from the pan and keep warm.
Repeat with the remaining tortillas and serve the chicken quesadillas immediately.
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