Chicken quesadilla and vegetable tortilla
- 2 raw tortillas
- 2 bell peppers
- 100 g melting cheese
- 2 sprigs of green onion
- 8 cherry tomatoes
- 100 g boiled or canned corn, drained of liquid
- Finely chopped hot chilli peppers to taste
- Salt and pepper to taste
- 300 g chicken or turkey
- 1 teaspoon spicy sauce of your choice
- 75 ml BBQ sauce
- A teaspoon of oil
- Salt and pepper to taste
Quesadilla, a simple recipe to make, from not very expensive ingredients, which you can find in stores, mostly offers you flavor, a little spiciness and a very good taste. There are countless recipes for the filling, some being vegetarian, others vegan, and there are options that include, of course, meat, both poultry and beef or pork. It can be served plain or with guacamole or a green salsa, for example, or with a salad.
Tortilia is the outer coating, being traditionally made from corn flour in Mexican recipes, accepting the variants from the European trade, based on wheat flour. Inside, cheese is very important, because quesa in Spanish means cheese. Use melted cheeses, such as cheese or mozzarella, if they are handy in the fridge.
The first step for a chicken tortilla is to prepare the ingredients. You will cut the meat into pieces and season it with salt and pepper, leaving it to marinate for 3 hours in the BBQ sauce with hot pepper sauce (if you wish) and a teaspoon of oil.
Cut the vegetables into strips or slices, to look nice in quesadillas and salt them a little, adding pepper and oil, you can let them marinate for a few minutes, or you can use them directly.
If you cook the chicken in strips, you can add it to a recipe for chicken fajitas, which is the Mexican equivalent of Turkish saorma. Put the meat on a grill or in a pan and keep it on one side for 12 minutes, then turn it over and leave it until it browns on the other side as well. The same can be done with vegetables, to be already prepared when you add them to the recipe. If you prefer a slightly more dietary content, you can use the meat to prepare a steam cooker and keep raw vegetables.
Grate the cheese and slice the tomatoes that have not been grilled with the rest of the vegetables. To prepare this sticky recipe you can use a frying pan or an electric grill.
For the classic sticky filling, take a non-stick pan and lightly grease it with oil, put it on the fire, over which you add the small glue and heat it for a few seconds, then turn it on the other side, leave it for a few seconds and repeat, for lightly brown and swell, at which point sprinkle half of the cheese content on the entire dough, on top adding the rest of the ingredients (peppers, tomatoes, onions, corn, meat) halved, to have enough for two servings of quesadilla with vegetables and chicken.
Cover the pan with a lid and reduce the flame, letting the cheese melt for a minute, then turn half of the tortilla over the other side. It can be taken off the heat after 10 – 20 seconds (be careful not to burn) and serve immediately, cutting into several triangles. Follow the same steps for the second tortilla.
For the grill you will put the tortilla on the stove and you will place half of the meat and half of the other ingredients in it, then bend the dough and close the electric grill on at medium temperature, where you leave it for a few minutes (depending on the type of appliance) so that the grated cheese melts and the tortilla browns slightly, then take it out and the recipe with Mexican vegetables and chicken is ready!