Chicken quesadilla

image So today we decided on having some Mexican cuisine for lunch, chicken quesadilla with corn salsa and guacamole was the clear winner. I marinated the chicken overnight, it makes whipping up a meal for lunch real quick. I first had these at a wonderful Mexican restaurant, and absolutely loved all the gooey cheesy goodness, Okay I think I’m acting like a child, but com’on who doesn’t like cheese?? It was also the first time I had  tres leches cake, that was the most amazingly moist cake that I have ever had, can’t wait to try baking that at home soon enough!

image I feel the Stuffed Paranthas are pretty much an Indian version to the Mexican quesadillas. Its nice to see how some cuisines are so similar, with a totally different name. image image Here’s how I made them

Ingredients 6 tortillas ( I used ancient grains sprouted tortilla)

Mexican 4 blend cheese as required

For the chicken marinade:- 1 pound chicken breasts/thighs , cut into bite sized chunks

1 teaspoon red chilly powder/ cayenne pepper

1/2 teaspoon cumin powder

1 & 1/2 teaspoon granulated garlic powder/ garlic paste

1/4 teaspoon  oregano

2 tablespoons oil

salt and pepper to season

For the vegetable preparation:-

1 green bell pepper/ mixture of tri colored bell peppers, sliced thinly

1 medium onion, sliced thinly

2-3 cloves  of garlic, chopped

1/2 cup chopped cilantro

salt and pepper to season


1. In a bowl, add chopped chicken chunks and all the spice powders listed under ‘ chicken marinade’ , mix well, cover with a cling film and let it marinate for about 2 hours to overnight. image 2. In a skillet , heat about 2 tablespoons oil, add the marinated chicken pieces , and cook until done. Keep aside. image 3. In the same skillet, heat more oil if required, add chopped garlic, sauté for a few seconds until the raw aroma of garlic is gone. image 4. Add the sliced onions, sauté until translucent. image 5. Add sliced green bell peppers, sauté for another minute, retain the crunch. Add cilantro, salt and pepper and toss everything together. Set aside. image Assembling the quesadilla:

1. In the same skillet , heat gently  1/2 tablespoon butter , place one tortilla on the pan, spread shredded cheese, add chicken and vegetable mixture, sprinkle more grated cheese on half of the tortilla. 2. When the bottom turns crisp, and the cheese starts to melt , flip it over gently, and let the other side cook. 3. Cut into wedges , serve hot.


  1. Instead of the spices mentioned, you may use taco seasoning instead, or any other seasoning of your choice, or you may also use any meat of your choice , The options are limitless.

Regards, Freda


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