Chicken quesadilla is a really quick meal & can be served at any time of day.
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Chicken quesadilla is a really quick meal & can be served at any time of day.
Rinse chicken breast pieces.
Cut the breasts into small chunks & place in a bowl.
Marinate the chicken chunks with a marinade of your choice. I have marinated mine with Amina’s Tandoori marinade. Rub the marinate into the chicken, using your hands.
Place the bowl in the refrigerate & allow for the chicken to marinate for an hour or more.
Once the chicken has completely marinated, heat the butter in a medium sized pot on medium heat & add in the marinated chicken.
Add in the dhania powder, chicken spice, masala, salt, dried herbs & ginger & garlic paste.
Give it a good mix so that all the ingredients are combined.
Cover with a lid & allow for the chicken to cook. Keep an eye on it as you do not want the chicken to burn.
Stir occasionally.
Whilst the chicken is cooking, you can start preparing your tortillas. (If you have store bought tortillas then continue with the chicken).
When chicken is cooked throughout, remove from heat & allow to cool a bit.
Place the tortilla on a skillet, press or an electric pan. (I have used an electric pan). Do not turn the heat on as yet.
Using a teaspoon, spread the sauce of your choice on the tortilla. (Pasta sauce is a good option or anything spicy).
Spread a layer of grated cheese over the sauced tortilla.
Place the cooked chicken chunks over the cheese.
Add in the chopped bell peppers.
Sprinkle over a little more dried herbs. (optional).
As an added option, sprinkle some feta cheese as well. (optional).
Top off with more grated cheese. The cheese acts as a glue to hold the quesadilla together.
Turn on the heat of the skillet, presser or electric pan being used at medium heat.
Place another tortilla over this masterpiece.
Carefully press the tortillas together, avoiding any spillage of the ingredients but allowing for the cheese to melt & stick the tortillas together. I have used a spatula to press them together.
After about a minute or so, or when the cheese has melted, flip the tortilla’d sandwich over to toast the other tortilla.
Once tortillas are toasted & cheese has melted well, carefully remove from heat & set on a plate.
Cut horizontally & vertically,creating 4 almost triangular shapes.
Serve hot.
Goes best with a side of freshly fried chips.
Expert kitchen guidance and troubleshooting for making the best Chicken Quesadilla
Absolutely! You can easily tailor the heat by increasing or reducing the chili powder and fresh chilies to suit your family’s palate without compromising the authentic flavor profile.
Yes, you can freeze Chicken Quesadilla in an airtight, freezer-safe container for up to 2 to 3 months. Thaw overnight in the refrigerator before gently reheating.
Reheat gently on the stovetop over low heat with a splash of water, or in the microwave covered with a damp paper towel to retain moisture.
Hi, I'm Denisiya! Food lover, recipe developer, and founder of EatMee Recipes. I specialize in authentic South African Durban Indian cuisine, comforting curries, and modern Instant Pot adaptations. Every recipe on this site is tested in my personal kitchen to ensure you get mouth-watering, foolproof results every time.
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