These cheese quesadillas are so easy to make, a classic recipe that only takes a few minutes to prepare to consist of leftover chicken breasts, Mexican cheese (for added flavor), and bell pepper, served with guacamole and salsa.
I have a little preference for quesadillas, I find these tortillas to be crisp and this Mexican cheese melting without forgetting the flavor of Mexican Chipotle pepper. It stings
Quesadillas are often served with Mexican rice salad, salsa, guacamole, and without forgetting Tostitos, light and substantial meal.
If you can't find Mexican cheese you can replace it with a 3-cheese mixture including Cheddar, I advise you to use large enough tortillas so that you can cut them in half.
Preparation time: 10 minutes
Cooking time: 15 min
Ingredients :
- shredded cooked chicken breast (about 2 bowls)
- 1 red onion
- 4 small tomatoes cut into cubes
- 2 small red peppers
- 2 tbsp chopped cilantro
- Tortilla
- grated Mexican or cheddar cheese
- salt
- olive oil
- 2 cloves garlic
- 2 tsp Chipotle sauce or to taste
- 1 orange or yellow pepper
- pepper
Instructions :
- Heat 3 tbsp of olive oil and add the red onion and sauté for about 5 minutes.
- Add the garlic and brown for about 1 minute.
- Add the diced tomatoes as well as the Mexican Chipotle sauce and the diced peppers.
- Cook until liquid evaporates and peppers are tender and the mixture thickens about 20 minutes.
- Then add the minced chicken and chopped cilantro.
- Season with salt and pepper and mix everything together. Keep warm.
- Heat a crepe maker and place a Tortilla and leave for about 2 minutes on medium heat so as not to burn it (until it is hot to the touch).
- Turn the tortilla over and place the filling on half of the latter.
- Spread the Mexican cheese on the other half.
- As soon as the cheese begins to melt, fold the tortilla in half (cheese side on top, it's easier to fold).
- Cook the quesadillas until crisp and golden on both sides.
- Continue with the rest of the quesadillas.
- Serve hot with a good Mexican salad, salsa, and guacamole.
