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Chicken Quesadillas
A finger-licking dish from the Mexican cuisine, these are perfect snack for any time of the day.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Appetizer, Main Course, Snack
Cuisine:
Mexican
Ingredients
1
Small Chicken Breast
skinless, boneless
1
Onion
halved or quartered
1
Garlic Clove
minced
2 to 2 1/2
cup
Water
1
Bay Leaf
1/2
tsp
Dried Oregano
3
Corn Tortillas
3/4
cup
Monterey Jack Cheese (or Cheddar Cheese)
1 to 2
tbsp
Olive Oil
1/2
cup
Tomato Salsa
1/2
cup
Sour Cream
as per taste
Salt
Instructions
Heat water in a pan over medium flame.
Add the onion, garlic and some salt.
Bring to a boil.
Add the chicken, bay leaf, oregano and reduce flame.
Cook the chicken for 30 minutes.
When the chicken is ready, remove and shred it into small pieces.
To check if the chicken is ready, slit the chicken in half and if the inside is no longer pink in color and juices run clear, then it's cooked.
Place a tortilla on a flat surface.
Add some cheese and top it up with shredded chicken.
Add some more cheese on top and fold it into a half circle.
Repeat with the remaining tortillas.
Heat olive oil in a large non-stick pan over medium flame.
Place the prepared quesadilla in the pan.
Make sure to hold down the top until the cheese begins to melt and holds the tortilla in place.
After a couple of minutes, flip the quesadillas over and cook for 2 minutes.
Remove and transfer to a serving plate.
Cut them in half.
Serve with tomato salsa and sour cream.