Chicken Quesadillas

Name: Chicken Quesadillas
Total time: 52 min
Yield: 4 servings
Ingredients: 600 g Chicken breast; 1 piece White onion; 3 clove Garlic; 2 piece jalapeño chilli; 1 piece green bell pepper; 15 ml Vegetable oil; 1 tsp Ground cumin; 1 tsp Smoked paprika; 0.5 tsp Dried oregano; 0.5 tsp Chilli powder; 0.75 tsp Salt; 0.5 tsp Ground black pepper; 1 piece Lime; 3 piece Plum tomatoes; 2 piece Avocado; 1 piece Lime; 0.25 tsp Salt; 10 g fresh coriander; 300 g cheddar or Monterey Jack cheese; 5 ml Vegetable oil; 4 piece Flour tortillas; 5 ml Vegetable oil; 120 ml Soured cream; 5 g fresh coriander

52 min · 36 min active · makes 3 pieces · ~2.15 kg · Trivial

Crispy flour tortillas filled with melted cheddar, jalapeño heat, and garlic-seasoned chicken, finished with lime and oregano.

See more →

Chicken Quesadillas

Crispy flour tortillas filled with melted cheddar, jalapeño heat, and garlic-seasoned chicken, finished with lime and oregano.

See more →

TOTAL TIME

52 min

ACTIVE TIME

36 min

QUANTITY

3 pieces · ~2.15 kg

DIFFICULTY

Trivial

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/19

Tools0/15

Ingredients

0/19 gathered · 4 servings

600g

1piece

3clove

2piece

1piece

25ml

1tsp

0.5tsp

1tsp

0.5tsp

2piece

3piece

2piece

15g

300g

4piece

120ml

#	Quantity	Notes	State
1	600g	—	—
2	1piece	—	—
3	3clove	—	—
4	2piece	—	—
5	1piece	—	—
6	25ml	—	—
7	1tsp	—	—
8	1tsp	—	—
9	0.5tsp	—	—
10	0.5tsp	—	—
11	1tsp	—	—
12	0.5tsp	—	—
13	2piece	—	—
14	3piece	—	—
15	2piece	—	—
16	15g	—	—
17	300g	—	—
18	4piece	—	—
19	120ml	—	—

Tools

20 items

Serveware

1 item

Procedure

68 steps

1 of 68

Lower the chicken breasts into the saucepan and cover with cold water.

Chicken breast · 600 g

⏱ 10s

ResultChicken breast

2 of 68

Bring the water to a boil over high heat, then reduce to a gentle simmer and cook until the chicken is cooked through with no pink remaining and the thickest part reads 74 °C on a thermometer.

⏱ 20 min

ResultPoached chicken breast

3 of 68

Lift the chicken breasts out of the water and onto the chopping board.

⏱ 10s

ResultPoached chicken breast

4 of 68

Leave the chicken to rest for 5 minutes so the juices settle before shredding.

⏱ 5 min

ResultRested poached chicken breast

5 of 68

Use two forks to pull the chicken apart into coarse shreds along the grain.

⏱ 1 min

ResultShredded cooked chickenused in step 33

6 of 68

Peel the white onion

White onion · 1 piece

⏱ 20s

ResultPeeled onion

7 of 68

Finely chop the peeled onion into small, even pieces.

Peeled onion · step 6

⏱ 40s

ResultFinely chopped white onion

8 of 68

Sweep the chopped onion into a small bowl and set aside.

Finely chopped white onion · step 7

⏱ 5s

ResultFinely chopped white onionused in step 22

9 of 68

Crush each garlic clove flat with the side of the knife, then slip off the skin.

Garlic · 3 clove

⏱ 20s

ResultPeeled garlic cloves

10 of 68

Rock the knife over the flattened cloves until they are finely minced.

Peeled garlic cloves · step 9

⏱ 30s

ResultFinely minced garlic

11 of 68

Scrape the minced garlic into a second small bowl.

Finely minced garlic · step 10

⏱ 5s

ResultFinely minced garlicused in step 24

12 of 68

Cut the stem from each jalapeño.

Jalapeño chilli · 2 piece

⏱ 15s

ResultTrimmed jalapeños

13 of 68

Halve the jalapeños lengthways and scrape out the seeds and membrane with the tip of the knife.

Trimmed jalapeños · step 12

⏱ 20s

ResultDeseeded jalapeños

14 of 68

Finely chop the deseeded jalapeño flesh into small pieces.

Deseeded jalapeños · step 13

⏱ 30s

ResultFinely chopped jalapeño

15 of 68

Scrape the chopped jalapeño into a third small bowl.

Finely chopped jalapeño · step 14

⏱ 5s

ResultFinely chopped jalapeñoused in step 25

16 of 68

Cut the stem end off the green pepper and remove the base.

Green bell pepper · 1 piece

⏱ 15s

ResultTrimmed green bell pepper

17 of 68

Halve the pepper lengthways and scrape out the seeds and white membrane with the tip of the knife.

Trimmed green bell pepper · step 16

⏱ 20s

ResultDeseeded green bell pepper

18 of 68

Finely chop the pepper flesh into small, even pieces.

Deseeded green bell pepper · step 17

⏱ 40s

ResultFinely chopped green bell pepper

19 of 68

Scrape the chopped pepper into a fourth small bowl.

Finely chopped green bell pepper · step 18

⏱ 5s

ResultFinely chopped green bell pepperused in step 26

20 of 68

Pour the oil into the frying pan.

Vegetable oil · 15 ml

⏱ 5s

ResultVegetable oil

21 of 68

Set the pan over medium-high heat and warm the oil until it shimmers.

⏱ 1 min

ResultHeated Oil

22 of 68

Tip the chopped onion into the hot oil.

Finely chopped white onion · step 8

⏱ 5s

ResultHeated Oil and finely chopped white onion

23 of 68

Stir the onion frequently over medium-high heat until it is soft and just beginning to turn golden at the edges.

⏱ 4 min

ResultSoftened onion

24 of 68

Add the minced garlic to the pan.

Finely minced garlic · step 11

⏱ 5s

ResultSoftened onion and finely minced garlic

25 of 68

Add the finely chopped jalapeño to the pan.

Finely chopped jalapeño · step 15

⏱ 5s

ResultFinely chopped jalapeño and softened onion and finely minced garlic

26 of 68

Add the finely chopped green pepper to the pan.

Finely chopped green bell pepper · step 19

⏱ 5s

ResultFinely chopped green bell pepper mixture

27 of 68

Stir the garlic and jalapeño into the onion and cook for 1 minute until fragrant.

⏱ 1 min

ResultFragrant onion base

28 of 68

Sprinkle the ground cumin into the pan.

Ground cumin · 1 tsp

⏱ 5s

ResultFragrant onion base and ground cumin

29 of 68

Sprinkle the smoked paprika into the pan.

Smoked paprika · 1 tsp

⏱ 5s

ResultFragrant onion base and ground cumin and smoked paprika

30 of 68

Crumble in the dried oregano.

Dried oregano · 0.5 tsp

⏱ 5s

ResultFragrant onion base and ground cumin mixture

31 of 68

Add the chilli powder to the pan.

Chilli powder · 0.5 tsp

⏱ 5s

ResultFragrant onion base and ground cumin mixture

32 of 68

Stir everything together and cook for 30 seconds so the spices bloom in the residual heat.

⏱ 30s

ResultSpiced onion base

33 of 68

Tip the shredded chicken into the spiced onion base.

Shredded cooked chicken · step 5

⏱ 5s

ResultSpiced onion base and shredded cooked chicken

34 of 68

Season the chicken with ¾ tsp of the salt.

Salt · 0.75 tsp

⏱ 5s

ResultSpiced onion base and shredded cooked chicken and salt

35 of 68

Add the ground black pepper to the pan.

Ground black pepper · 0.5 tsp

⏱ 5s

ResultShredded cooked chicken mixture

36 of 68

Squeeze the juice of the lime over the chicken and stir everything together until well combined and heated through.

Lime · 1 piece

⏱ 15s

ResultSeasoned chicken filling

37 of 68

Spoon the chicken filling into a second bowl and set aside while you prepare the salsa.

Seasoned chicken filling · step 36

⏱ 10s

ResultSeasoned chicken fillingused in step 56

38 of 68

Halve each plum tomato lengthways.

Plum tomatoes · 3 piece

⏱ 20s

ResultHalved plum tomatoes

39 of 68

Scrape out the seeds and watery pulp from each tomato half with a teaspoon.

Halved plum tomatoes · step 38

⏱ 20s

ResultDeseeded plum tomatoes

40 of 68

Finely chop the tomato flesh into small, even dice.

Deseeded plum tomatoes · step 39

⏱ 40s

ResultFinely chopped tomato

41 of 68

Tip the chopped tomato into a small mixing bowl.

Finely chopped tomato · step 40

⏱ 5s

ResultFinely chopped tomato

42 of 68

Run the knife around the stone of each avocado to halve it, then twist the halves apart.

Avocado · 2 piece

⏱ 20s

ResultHalved avocados

43 of 68

Scoop out the stone from each avocado half with a large spoon.

Halved avocados · step 42

⏱ 15s

ResultPitted avocado halves

44 of 68

Run a large spoon between the skin and flesh of each half and drop the flesh onto the board.

Pitted avocado halves · step 43

⏱ 20s

ResultAvocado flesh

45 of 68

Roughly chop the avocado flesh into chunky pieces.

Avocado flesh · step 44

⏱ 30s

ResultRoughly chopped avocado

46 of 68

Add the chopped avocado to the bowl with the tomato.

Roughly chopped avocado · step 45

⏱ 5s

ResultRoughly chopped avocado and finely chopped tomato

47 of 68

Squeeze the juice of the second lime over the avocado and tomato.

Lime · 1 piece

⏱ 15s

ResultRoughly chopped avocado and finely chopped tomato and lime

48 of 68

Season the salsa with the remaining ¼ tsp of salt.

Salt · 0.25 tsp

⏱ 5s

ResultFinely chopped tomato mixture

49 of 68

Tear in most of the coriander leaves, holding back a small handful to finish.

Fresh coriander · 10 g

⏱ 5s

ResultFinely chopped tomato mixture

50 of 68

Gently fold everything together, keeping the avocado chunky rather than mashing it smooth.

⏱ 20s

ResultFresh tomato and avocado salsaused in step 67

51 of 68

Coarsely grate the cheese into a bowl.

Cheddar or Monterey Jack cheese · 300 g

⏱ 1 min

ResultGrated cheeseused in step 55

52 of 68

Wipe the frying pan clean with kitchen paper and add a small splash of oil.

Vegetable oil · 5 ml

⏱ 5s

ResultVegetable oil

53 of 68

Set the pan over medium heat and let it come up to temperature.

⏱ 1 min

ResultHeated Oil

54 of 68

Lay one tortilla flat in the pan.

Flour tortillas · 4 piece

⏱ 5s

ResultHeated oil and flour tortillas

55 of 68

Scatter a quarter of the grated cheese evenly over one half of the tortilla.

Grated cheese · step 51

⏱ 10s

ResultGrated cheese and heated oil and flour tortillas

56 of 68

Spoon a quarter of the chicken filling over the cheese on the same half.

Seasoned chicken filling · step 37

⏱ 15s

ResultSeasoned chicken filling and flour tortilla mixture

57 of 68

Fold the bare half of the tortilla over the filled half, pressing it down gently with the spatula.

⏱ 10s

ResultFolded quesadilla

58 of 68

Cook undisturbed for 2 minutes until the underside is deep golden and crisp.

⏱ 2 min

ResultGolden quesadilla, first side

59 of 68

Slide the spatula under the quesadilla and flip it in one confident movement.

⏱ 10s

ResultFlipped quesadilla

60 of 68

Cook for a further 90 seconds until the second side is equally golden and the cheese is fully melted.

⏱ 1 min 30s

ResultCooked quesadilla

61 of 68

Slide the cooked quesadilla onto the chopping board.

⏱ 5s

ResultCooked quesadillaused in step 63

62 of 68

Add a small splash of oil to the pan ready for the next quesadilla.

Vegetable oil · 5 ml

⏱ 5s

ResultVegetable oil

63 of 68

Add another small splash of oil to the pan and repeat with the remaining 3 tortillas, cheese and chicken filling in the same way.

Cooked quesadilla · step 61 Vegetable oil · step 62

⏱ 10 min

Result4 cooked quesadillas

64 of 68

Slide all 4 cooked quesadillas out of the pan onto the chopping board.

⏱ 10s

Result4 cooked quesadillas

65 of 68

Cut each quesadilla into 3 wedges with a single decisive stroke of the knife.

⏱ 30s

ResultQuesadilla wedges

66 of 68

Arrange the wedges on a large serving platter.

Quesadilla wedges · step 65

⏱ 20s

ResultQuesadilla wedges

67 of 68

Spoon the tomato and avocado salsa alongside the quesadilla wedges.

Fresh tomato and avocado salsa · step 50

⏱ 10s

ResultQuesadilla wedges and fresh tomato and avocado salsa

68 of 68

Dollop the soured cream beside the salsa.

Soured cream · 120 ml

⏱ 10s

ResultFresh tomato mixture

Total Time52 min

#	Product	Action
1	600 g	Lower the chicken breasts into the saucepan and cover with cold water.⏱ 10sResultChicken breast
2	—	Bring the water to a boil over high heat, then reduce to a gentle simmer and cook until the chicken is cooked through with no pink remaining and the thickest part reads 74 °C on a thermometer.⏱ 20 minResultPoached chicken breast
3	—	Lift the chicken breasts out of the water and onto the chopping board.⏱ 10sResultPoached chicken breast
4	—	Leave the chicken to rest for 5 minutes so the juices settle before shredding.⏱ 5 minResultRested poached chicken breast
5	—	Use two forks to pull the chicken apart into coarse shreds along the grain.⏱ 1 minResultShredded cooked chickenused in step 33
6	1 piece	Peel the white onion⏱ 20sResultPeeled onion
7	Peeled onionstep 6	Finely chop the peeled onion into small, even pieces.⏱ 40sResultFinely chopped white onion
8	Finely chopped white onionstep 7	Sweep the chopped onion into a small bowl and set aside.⏱ 5sResultFinely chopped white onionused in step 22
9	3 clove	Crush each garlic clove flat with the side of the knife, then slip off the skin.⏱ 20sResultPeeled garlic cloves
10	Peeled garlic clovesstep 9	Rock the knife over the flattened cloves until they are finely minced.⏱ 30sResultFinely minced garlic
11	Finely minced garlicstep 10	Scrape the minced garlic into a second small bowl.⏱ 5sResultFinely minced garlicused in step 24
12	2 piece	Cut the stem from each jalapeño.⏱ 15sResultTrimmed jalapeños
13	Trimmed jalapeñosstep 12	Halve the jalapeños lengthways and scrape out the seeds and membrane with the tip of the knife.⏱ 20sResultDeseeded jalapeños
14	Deseeded jalapeñosstep 13	Finely chop the deseeded jalapeño flesh into small pieces.⏱ 30sResultFinely chopped jalapeño
15	Finely chopped jalapeñostep 14	Scrape the chopped jalapeño into a third small bowl.⏱ 5sResultFinely chopped jalapeñoused in step 25
16	1 piece	Cut the stem end off the green pepper and remove the base.⏱ 15sResultTrimmed green bell pepper
17	Trimmed green bell pepperstep 16	Halve the pepper lengthways and scrape out the seeds and white membrane with the tip of the knife.⏱ 20sResultDeseeded green bell pepper
18	Deseeded green bell pepperstep 17	Finely chop the pepper flesh into small, even pieces.⏱ 40sResultFinely chopped green bell pepper
19	Finely chopped green bell pepperstep 18	Scrape the chopped pepper into a fourth small bowl.⏱ 5sResultFinely chopped green bell pepperused in step 26
20	15 ml	Pour the oil into the frying pan.⏱ 5sResultVegetable oil
21	—	Set the pan over medium-high heat and warm the oil until it shimmers.⏱ 1 minResultHeated Oil
22	Finely chopped white onionstep 8	Tip the chopped onion into the hot oil.⏱ 5sResultHeated Oil and finely chopped white onion
23	—	Stir the onion frequently over medium-high heat until it is soft and just beginning to turn golden at the edges.⏱ 4 minResultSoftened onion
24	Finely minced garlicstep 11	Add the minced garlic to the pan.⏱ 5sResultSoftened onion and finely minced garlic
25	Finely chopped jalapeñostep 15	Add the finely chopped jalapeño to the pan.⏱ 5sResultFinely chopped jalapeño and softened onion and finely minced garlic
26	Finely chopped green bell pepperstep 19	Add the finely chopped green pepper to the pan.⏱ 5sResultFinely chopped green bell pepper mixture
27	—	Stir the garlic and jalapeño into the onion and cook for 1 minute until fragrant.⏱ 1 minResultFragrant onion base
28	1 tsp	Sprinkle the ground cumin into the pan.⏱ 5sResultFragrant onion base and ground cumin
29	1 tsp	Sprinkle the smoked paprika into the pan.⏱ 5sResultFragrant onion base and ground cumin and smoked paprika
30	0.5 tsp	Crumble in the dried oregano.⏱ 5sResultFragrant onion base and ground cumin mixture
31	0.5 tsp	Add the chilli powder to the pan.⏱ 5sResultFragrant onion base and ground cumin mixture
32	—	Stir everything together and cook for 30 seconds so the spices bloom in the residual heat.⏱ 30sResultSpiced onion base
33	Shredded cooked chickenstep 5	Tip the shredded chicken into the spiced onion base.⏱ 5sResultSpiced onion base and shredded cooked chicken
34	0.75 tsp	Season the chicken with ¾ tsp of the salt.⏱ 5sResultSpiced onion base and shredded cooked chicken and salt
35	0.5 tsp	Add the ground black pepper to the pan.⏱ 5sResultShredded cooked chicken mixture
36	1 piece	Squeeze the juice of the lime over the chicken and stir everything together until well combined and heated through.⏱ 15sResultSeasoned chicken filling
37	Seasoned chicken fillingstep 36	Spoon the chicken filling into a second bowl and set aside while you prepare the salsa.⏱ 10sResultSeasoned chicken fillingused in step 56
38	3 piece	Halve each plum tomato lengthways.⏱ 20sResultHalved plum tomatoes
39	Halved plum tomatoesstep 38	Scrape out the seeds and watery pulp from each tomato half with a teaspoon.⏱ 20sResultDeseeded plum tomatoes
40	Deseeded plum tomatoesstep 39	Finely chop the tomato flesh into small, even dice.⏱ 40sResultFinely chopped tomato
41	Finely chopped tomatostep 40	Tip the chopped tomato into a small mixing bowl.⏱ 5sResultFinely chopped tomato
42	2 piece	Run the knife around the stone of each avocado to halve it, then twist the halves apart.⏱ 20sResultHalved avocados
43	Halved avocadosstep 42	Scoop out the stone from each avocado half with a large spoon.⏱ 15sResultPitted avocado halves
44	Pitted avocado halvesstep 43	Run a large spoon between the skin and flesh of each half and drop the flesh onto the board.⏱ 20sResultAvocado flesh
45	Avocado fleshstep 44	Roughly chop the avocado flesh into chunky pieces.⏱ 30sResultRoughly chopped avocado
46	Roughly chopped avocadostep 45	Add the chopped avocado to the bowl with the tomato.⏱ 5sResultRoughly chopped avocado and finely chopped tomato
47	1 piece	Squeeze the juice of the second lime over the avocado and tomato.⏱ 15sResultRoughly chopped avocado and finely chopped tomato and lime
48	0.25 tsp	Season the salsa with the remaining ¼ tsp of salt.⏱ 5sResultFinely chopped tomato mixture
49	10 g	Tear in most of the coriander leaves, holding back a small handful to finish.⏱ 5sResultFinely chopped tomato mixture
50	—	Gently fold everything together, keeping the avocado chunky rather than mashing it smooth.⏱ 20sResultFresh tomato and avocado salsaused in step 67
51	300 g	Coarsely grate the cheese into a bowl.⏱ 1 minResultGrated cheeseused in step 55
52	5 ml	Wipe the frying pan clean with kitchen paper and add a small splash of oil.⏱ 5sResultVegetable oil
53	—	Set the pan over medium heat and let it come up to temperature.⏱ 1 minResultHeated Oil
54	4 piece	Lay one tortilla flat in the pan.⏱ 5sResultHeated oil and flour tortillas
55	Grated cheesestep 51	Scatter a quarter of the grated cheese evenly over one half of the tortilla.⏱ 10sResultGrated cheese and heated oil and flour tortillas
56	Seasoned chicken fillingstep 37	Spoon a quarter of the chicken filling over the cheese on the same half.⏱ 15sResultSeasoned chicken filling and flour tortilla mixture
57	—	Fold the bare half of the tortilla over the filled half, pressing it down gently with the spatula.⏱ 10sResultFolded quesadilla
58	—	Cook undisturbed for 2 minutes until the underside is deep golden and crisp.⏱ 2 minResultGolden quesadilla, first side
59	—	Slide the spatula under the quesadilla and flip it in one confident movement.⏱ 10sResultFlipped quesadilla
60	—	Cook for a further 90 seconds until the second side is equally golden and the cheese is fully melted.⏱ 1 min 30sResultCooked quesadilla
61	—	Slide the cooked quesadilla onto the chopping board.⏱ 5sResultCooked quesadillaused in step 63
62	5 ml	Add a small splash of oil to the pan ready for the next quesadilla.⏱ 5sResultVegetable oil
63	Cooked quesadillastep 61	Add another small splash of oil to the pan and repeat with the remaining 3 tortillas, cheese and chicken filling in the same way.⏱ 10 minResult4 cooked quesadillas
63	Vegetable oilstep 62
64	—	Slide all 4 cooked quesadillas out of the pan onto the chopping board.⏱ 10sResult4 cooked quesadillas
65	—	Cut each quesadilla into 3 wedges with a single decisive stroke of the knife.⏱ 30sResultQuesadilla wedges
66	Quesadilla wedgesstep 65	Arrange the wedges on a large serving platter.⏱ 20sResultQuesadilla wedges
67	Fresh tomato and avocado salsastep 50	Spoon the tomato and avocado salsa alongside the quesadilla wedges.⏱ 10sResultQuesadilla wedges and fresh tomato and avocado salsa
68	120 ml	Dollop the soured cream beside the salsa.⏱ 10sResultFresh tomato mixture
Total Time		52 min

Serving

Scatter the reserved coriander leaves over the platter and bring straight to the table.

Nutrition

per serving

Estimated · pre-cooking · 92% ingredients covered

Nutrient	Per serving
	877kcal
	58g
	55g
	23g
	40g
	7g
	9g
	1,478mg

Ingredients0/19

Tools0/15

Recipe

Chicken Quesadillas

Crispy flour tortillas filled with melted cheddar, jalapeño heat, and garlic-seasoned chicken, finished with lime and oregano.

What you’ll doYou will poach chicken breasts, shred them, and cook them with sautéed onions, garlic, jalapeño and spices. While the filling cools, you will prepare a fresh salsa of tomato and avocado, then assemble and pan-fry four cheese and chicken quesadillas until golden and crisp on both sides.

Serves4

Total52 min

LevelMedium

Ingredients

Chicken breast600 g
White onion1 piece
Garlic3 clove
Jalapeño chilli2 piece
Green bell pepper1 piece
Vegetable oil25 ml
Ground cumin1 tsp
Smoked paprika1 tsp
Dried oregano0.5 tsp
Chilli powder0.5 tsp
Salt1 tsp
Ground black pepper0.5 tsp
Lime2 piece
Plum tomatoes3 piece
Avocado2 piece
Fresh coriander15 g
Cheddar or Monterey Jack cheese300 g
Flour tortillas4 piece
Soured cream120 ml

Tools

SpoonLarge saucepanLarge serving platterWhite onion bowl (small bowl)Garlic bowl (small bowl)Jalapeño bowl (small bowl)Green bell bowl (small bowl)Large frying panSmall mixing bowlChef's knifeCheese bowl (medium bowl)Chicken filling bowl (medium bowl)SpatulaCitrus juicerWooden spoonBox graterForkKitchen paperChopping boardThermometer

Method

Lower the chicken breasts into the saucepan and cover with cold water.

10sLarge saucepanChicken breast · 600 g

Bring the water to a boil over high heat, then reduce to a gentle simmer and cook until the chicken is cooked through with no pink remaining and the thickest part reads 74 °C on a thermometer.

20 minLarge saucepan, Thermometer

Lift the chicken breasts out of the water and onto the chopping board.

10sChopping board

Leave the chicken to rest for 5 minutes so the juices settle before shredding.

5 minChopping board

Use two forks to pull the chicken apart into coarse shreds along the grain.

Result · Shredded cooked chicken · used in step 33

1 minChopping board, Fork

Peel the white onion

20sChopping board, Chefs knifeWhite onion · 1 piece

Finely chop the peeled onion into small, even pieces.

40sChopping board, Chefs knifePeeled onion · step 6

Sweep the chopped onion into a small bowl and set aside.

Result · Finely chopped white onion · used in step 22

5sWhite onion bowl (small bowl)Finely chopped white onion · step 7

Crush each garlic clove flat with the side of the knife, then slip off the skin.

20sChopping board, Chefs knifeGarlic · 3 clove

Rock the knife over the flattened cloves until they are finely minced.

30sChopping board, Chefs knifePeeled garlic cloves · step 9

Scrape the minced garlic into a second small bowl.

Result · Finely minced garlic · used in step 24

5sGarlic bowl (small bowl)Finely minced garlic · step 10

Cut the stem from each jalapeño.

15sChopping board, Chefs knifeJalapeño chilli · 2 piece

Halve the jalapeños lengthways and scrape out the seeds and membrane with the tip of the knife.

20sChopping board, Chefs knifeTrimmed jalapeños · step 12

Finely chop the deseeded jalapeño flesh into small pieces.

30sChopping board, Chefs knifeDeseeded jalapeños · step 13

Scrape the chopped jalapeño into a third small bowl.

Result · Finely chopped jalapeño · used in step 25

5sJalapeño bowl (small bowl)Finely chopped jalapeño · step 14

Cut the stem end off the green pepper and remove the base.

15sChopping board, Chefs knifeGreen bell pepper · 1 piece

Halve the pepper lengthways and scrape out the seeds and white membrane with the tip of the knife.

20sChopping board, Chefs knifeTrimmed green bell pepper · step 16

Finely chop the pepper flesh into small, even pieces.

40sChopping board, Chefs knifeDeseeded green bell pepper · step 17

Scrape the chopped pepper into a fourth small bowl.

Result · Finely chopped green bell pepper · used in step 26

5sGreen bell bowl (small bowl)Finely chopped green bell pepper · step 18

Pour the oil into the frying pan.

5sLarge frying panVegetable oil · 15 ml

Set the pan over medium-high heat and warm the oil until it shimmers.

1 minLarge frying pan

Tip the chopped onion into the hot oil.

5sLarge frying panFinely chopped white onion · step 8

Stir the onion frequently over medium-high heat until it is soft and just beginning to turn golden at the edges.

4 minLarge frying pan, Wooden spoon

Add the minced garlic to the pan.

5sLarge frying panFinely minced garlic · step 11

Add the finely chopped jalapeño to the pan.

5sLarge frying panFinely chopped jalapeño · step 15

Add the finely chopped green pepper to the pan.

5sLarge frying panFinely chopped green bell pepper · step 19

Stir the garlic and jalapeño into the onion and cook for 1 minute until fragrant.

1 minLarge frying pan, Wooden spoon

Sprinkle the ground cumin into the pan.

5sLarge frying panGround cumin · 1 tsp

Sprinkle the smoked paprika into the pan.

5sLarge frying panSmoked paprika · 1 tsp

Crumble in the dried oregano.

5sLarge frying panDried oregano · 0.5 tsp

Add the chilli powder to the pan.

5sLarge frying panChilli powder · 0.5 tsp

Stir everything together and cook for 30 seconds so the spices bloom in the residual heat.

30sLarge frying pan, Wooden spoon

Tip the shredded chicken into the spiced onion base.

5sLarge frying panShredded cooked chicken · step 5

Season the chicken with ¾ tsp of the salt.

5sLarge frying panSalt · 0.75 tsp

Add the ground black pepper to the pan.

5sLarge frying panGround black pepper · 0.5 tsp

Squeeze the juice of the lime over the chicken and stir everything together until well combined and heated through.

15sLarge frying pan, Citrus juicerLime · 1 piece

Spoon the chicken filling into a second bowl and set aside while you prepare the salsa.

Result · Seasoned chicken filling · used in step 56

10sChicken filling bowl (medium bowl)Seasoned chicken filling · step 36

Halve each plum tomato lengthways.

20sChopping board, Chefs knifePlum tomatoes · 3 piece

Scrape out the seeds and watery pulp from each tomato half with a teaspoon.

20sChopping board, Chefs knifeHalved plum tomatoes · step 38

Finely chop the tomato flesh into small, even dice.

40sChopping board, Chefs knifeDeseeded plum tomatoes · step 39

Tip the chopped tomato into a small mixing bowl.

5sSmall mixing bowlFinely chopped tomato · step 40

Run the knife around the stone of each avocado to halve it, then twist the halves apart.

20sChopping board, Chefs knifeAvocado · 2 piece

Scoop out the stone from each avocado half with a large spoon.

15sChopping board, SpoonHalved avocados · step 42

Run a large spoon between the skin and flesh of each half and drop the flesh onto the board.

20sChopping board, SpoonPitted avocado halves · step 43

Roughly chop the avocado flesh into chunky pieces.

30sChopping board, Chefs knifeAvocado flesh · step 44

Add the chopped avocado to the bowl with the tomato.

5sSmall mixing bowlRoughly chopped avocado · step 45

Squeeze the juice of the second lime over the avocado and tomato.

15sSmall mixing bowl, Citrus juicerLime · 1 piece

Season the salsa with the remaining ¼ tsp of salt.

5sSmall mixing bowlSalt · 0.25 tsp

Tear in most of the coriander leaves, holding back a small handful to finish.

5sSmall mixing bowlFresh coriander · 10 g

Gently fold everything together, keeping the avocado chunky rather than mashing it smooth.

Result · Fresh tomato and avocado salsa · used in step 67

20sSmall mixing bowl, Spoon

Coarsely grate the cheese into a bowl.

Result · Grated cheese · used in step 55

1 minCheese bowl (medium bowl), Box graterCheddar or Monterey Jack cheese · 300 g

Wipe the frying pan clean with kitchen paper and add a small splash of oil.

5sLarge frying pan, Kitchen paperVegetable oil · 5 ml

Set the pan over medium heat and let it come up to temperature.

1 minLarge frying pan

Lay one tortilla flat in the pan.

5sLarge frying panFlour tortillas · 4 piece

Scatter a quarter of the grated cheese evenly over one half of the tortilla.

10sLarge frying panGrated cheese · step 51

Spoon a quarter of the chicken filling over the cheese on the same half.

15sLarge frying pan, SpoonSeasoned chicken filling · step 37

Fold the bare half of the tortilla over the filled half, pressing it down gently with the spatula.

10sLarge frying pan, Spatula

Cook undisturbed for 2 minutes until the underside is deep golden and crisp.

2 minLarge frying pan

Slide the spatula under the quesadilla and flip it in one confident movement.

10sLarge frying pan, Spatula

Cook for a further 90 seconds until the second side is equally golden and the cheese is fully melted.

1 min 30sLarge frying pan

Slide the cooked quesadilla onto the chopping board.

Result · Cooked quesadilla · used in step 63

5sChopping board

Add a small splash of oil to the pan ready for the next quesadilla.

5sLarge frying panVegetable oil · 5 ml

Add another small splash of oil to the pan and repeat with the remaining 3 tortillas, cheese and chicken filling in the same way.

10 minLarge frying panCooked quesadilla · step 61Vegetable oil · step 62

Slide all 4 cooked quesadillas out of the pan onto the chopping board.

10sChopping board

Cut each quesadilla into 3 wedges with a single decisive stroke of the knife.

30sChopping board, Chefs knife

Arrange the wedges on a large serving platter.

20sLarge serving platterQuesadilla wedges · step 65

Spoon the tomato and avocado salsa alongside the quesadilla wedges.

10sLarge serving platter, SpoonFresh tomato and avocado salsa · step 50

Dollop the soured cream beside the salsa.

10sLarge serving platterSoured cream · 120 ml

Scatter the reserved coriander leaves over the platter and bring straight to the table.

Result · Chicken Quesadillas

10sLarge serving platterFresh coriander · 5 g

Printed 7 October 2026