Chicken Quesadilla

Ingredients

• 1 tortilla, 20–25 cm (8–10 in)flour tortilla
• 5 g (1 teaspoon)butter, at room temperature
• 75 g (⅓ cup)cooked chicken, chopped small
• about 38 g (⅓ cup)shredded Mexican blend cheese or Pepper Jack cheese
• 1green onion, very thinly sliced
• about 2 g (½ tablespoon)fresh coriander, finely chopped (optional)

Instructions

1. 1

   Butter the tortilla

   Warm a non-stick frying pan over medium heat. Lightly butter one side of the tortilla and place it butter-side down in the hot pan. Sprinkle half the cheese over one half of the tortilla, add the chicken and green onion, then scatter the remaining cheese over the chicken.

2. 2

   Fold and brown

   Fold the tortilla over the filling and cook for 2–3 minutes. Once the cheese has started to melt and the underside is lightly browned, turn the folded quesadilla over.

3. 3

   Melt and serve

   Cook until the cheese has melted and the tortilla is crisp around the edges. Transfer it to a chopping board with a spatula, cut into wedges while hot and serve warm.

What is a quesadilla?

A quesadilla is a Mexican dish made by filling a tortilla with cheese, folding it and cooking it until the outside is browned and the cheese melts. This version adds cooked chicken and green onion for a quick, savoury filling.

The method keeps the tortilla folded around the filling, so the cheese helps hold the chicken in place as it melts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 272 calories, 12g protein, 16g carbs, 18g fat.

The tortilla provides most of the carbohydrates, while the butter and cheese contribute much of the fat. Chicken and cheese provide the protein. For a more balanced plate, serve the quesadilla with a generous side of salad or vegetables.

Choosing the filling

Chicken: Use cooked chicken chopped into small pieces so it warms quickly and fits neatly inside the tortilla.

Cheese: A Mexican blend or Pepper Jack both work; shredding lets the cheese melt evenly. Green onion adds a fresh, savoury note, while the chopped coriander is optional.

Getting the tortilla crisp

Butter: Spread a thin layer over one side of the tortilla to help it brown in the pan. Keep the heat at medium so the outside has time to crisp without scorching before the filling warms through.

Filling: Keep the chicken and cheese on one half, leaving the other half free to fold over. A modest, even layer makes the quesadilla easier to turn.

When to flip

First side: Cook for 2–3 minutes, watching for light browning underneath and cheese that has begun to soften. Those cues are more useful than relying on the clock alone.

Second side: Turn the folded tortilla carefully and cook until the cheese is melted and the edges feel crisp. If it browns too quickly, lower the heat.

Serving it warm

Cutting: Let the quesadilla rest only briefly, then slice it into wedges while it is hot. A sharp knife or pizza cutter can help make clean cuts without pushing out the filling.

On the plate: Serve it straight away, perhaps with a simple salad or sliced vegetables alongside for freshness.

Making one portion

This recipe is scaled for one quesadilla, so use a pan large enough for the tortilla to lie flat. Have the chicken and other filling ready before heating the pan; the cooking itself moves quickly.

Recipe notes & tips

• Chop the chicken small so it heats through quickly.
• Shred the cheese finely for more even melting.
• Arrange the filling in an even layer to make folding and flipping easier.
• Use medium heat to brown the tortilla without burning it.
• Keep a spatula underneath the folded quesadilla as you turn it.
• Serve soon after cooking, while the tortilla is still crisp.

Variations

• Add chilli: Use Pepper Jack or add a little sliced fresh chilli to the filling.
• Use leftover roast chicken: Chop it into small pieces before adding it to the tortilla.
• Swap the cheese: Use another good-melting cheese in place of the Mexican blend.
• Add coriander: Scatter the optional chopped fresh coriander over the filling before folding.
• Make it vegetarian: Replace the chicken with cooked beans, keeping the same folding and cooking method.

Common mistakes to avoid

• Heat too high: The tortilla can burn before the cheese melts; cook over medium heat.
• Too much filling: The tortilla may not fold or turn neatly; keep the filling in a compact layer.
• Large chicken pieces: They can leave uneven gaps in the filling; chop the chicken small.
• Flipping too soon: The quesadilla may fall apart; wait until the underside is lightly browned and the cheese has started to melt.
• Leaving it in the pan too long: The tortilla can become overly dark; check the underside as it cooks.

How to store

For the best texture, eat the quesadilla straight away. If needed, refrigerate leftovers in an airtight container for up to 2 days, then reheat in a dry frying pan over medium-low heat until hot and crisp again.

Frequently asked questions