Simple Chicken Quesadilla

Simple Chicken Quesadilla

If you haven't tried these wonderful Mexican quesadilla pies yet, I highly recommend doing it now. It's been one of the simplest and most appreciated dishes in our family for some time. When I don't have chicken, I use any kind of ham I can find in my fridge. Quesadillas are very suitable to pack instead of sandwiches for the road, or as quick appetizers.

We like to serve chicken quesadilla with plain Greek yogurt. My girls are delighted every time and I'm so happy because I didn't put much effort into preparing this meal. In the quesadilla recipe, only the cheese and the meat / ham are mandatory. You can choose the vegetables you prefer.

I prepare the meat according to the recipe from Chicken Fajitas. I really like the spice blend that brings the Mexican flavors into this quesadilla recipe. But you can prepare it the way you like, with the spices you have at hand.


Tortilla wraps
6 pieces
Yellow cheese
300 g
Boneless chicken thighs
600 g
or ham of any kind
Bell pepper
1 piece
Canned corn
200 g
Chopped parsley
2 tbsp
Garlic cloves
3 pieces
0.5 pieces
1 tsp
Apple cider vinegar
1 tbsp
Cinnamon powder
0.5 tsp
Sweet paprika
1 tsp
or chili flakes
1 tbsp
Ground black pepper
0.25 tsp
Vegetable oil
50 ml

Step by step


First, we prepare the chicken for the quesadilla.

If you are making it with ham, skip the next steps.

In a small bowl, combine 3 cloves of garlic, crushed, the juice from half an orange, 1 teaspoon of oregano, 1 tablespoon of apple cider vinegar, 0.5 teaspoon of cinnamon, 1 teaspoon of paprika or chili, 1 tablespoon of salt and a little ground black pepper.


Spread this spice blend over the boneless chicken legs and mix well.

Let marinate for 30 minutes or overnight, in the refrigerator.


Then place the chicken in a baking sheet lined with parchment. Bake in the oven for about 45 minutes at 200 degrees C.

Allow to cool.


Cut the meat into thin, small slices.

Do the same with the ham, if you are using it here.


Cut the bell pepper into thin slices and finely chop the parsley.


Now take a tortilla (make sure to buy tortillas that fit in your pan).

Sprinkle some grated cheese over one half.


Add chicken (or ham), corn, pepper and chopped parsley on top.

You can make any combination you like.


Sprinkle over with some more grated cheese.


Or cheese sliced into small pieces. Here I had cheddar.


Fold the tortilla in half.


Repeat the procedure for all the tortillas.


Heat the pan well and grease it with a little oil.

Place two tortilla halves in the pan.


Cook over medium heat. Be careful, they brown very quickly.

Carefully turn on the other side with a large spatula.


Remove from the pan, let cool for 1-2 minutes, then divide each tortilla into 4 equal parts.


They must be served hot, with Greek yogurt or other favourite sauce on the side.

If you have leftovers, just reheat in the pan, to preserve the original taste and texture. Reheated in the microwave, quesadillas will no longer have the crispy crust, but they will still be good.


Quantity: 24 pieces
Prep time: 30 min
Difficulty: easy
Ready in: 60 min
Publish date:

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