Smoked Chicken & Cheese Quesadilla

Ingredients

• 454 g (1 lb)chicken thighs
• 1 tablespoonchilli powder
• 1 teaspoonsalt
• 1 teaspoondried coriander
• ½ teaspoononion powder
• ½ teaspoongarlic powder
• ½ teaspoonblack pepper
• A pinch, optionalcumin
• 1 mediumtomato, deseeded and diced
• 8–10 (20 cm/8-inch)flour tortillas
• To tasteMexican cheese blend
• To tastesmoked Cheddar, finely grated
• To tastesmoked Gouda, finely grated
• As neededbutter, for cooking
• To serve; sour cream optionalguacamole, salsa and sour cream

Instructions

1. 1

   Mix the seasoning

   Combine the chilli powder, salt, coriander, onion powder, garlic powder, black pepper and optional cumin.

2. 2

   Season the chicken

   Coat the chicken thighs generously with the seasoning; you may not need all of it.

3. 3

   Heat the skillet

   Melt butter in a skillet over a medium heat.

4. 4

   Cook the thighs

   Cook the chicken for about 6–8 minutes on each side, or until the juices run clear.

5. 5

   Drain and cool

   Transfer the chicken to a plate lined with kitchen paper and leave it to cool.

6. 6

   Prepare the filling

   Cut or shred the chicken into small pieces and put it in a large bowl.

7. 7

   Add the tomato

   Toss the diced tomato with the chicken.

8. 8

   Warm the tortilla

   Melt butter in a grill pan over a medium heat, then place a tortilla in the centre.

9. 9

   Layer the filling

   Cover one half of the tortilla with an even layer of Mexican cheese blend, followed by the chicken mixture, smoked Cheddar and smoked Gouda.

10. 10

    Fold the tortilla

    Fold the empty half over the filling to cover it, then press the quesadilla down with a spatula.

11. 11

    Melt the cheese

    Cook until the cheese has melted, reducing the heat if needed.

12. 12

    Serve the quesadillas

    Serve hot with guacamole, salsa and sour cream.

What is a quesadilla?

A quesadilla is a tortilla folded around a cheese-based filling and heated until the cheese melts. The dish has roots in Mexican cooking, where tortillas and melted cheese are often combined with other fillings.

Here, seasoned chicken and tomato make the centre hearty, while smoked Cheddar and Gouda add a pronounced smoky flavour alongside the Mexican cheese blend.

Nutrition and macros by portion

The nutrition label shows one serving as written: 515 calories, 34g protein, 34g carbs, 27g fat.

The tortillas and tomato provide most of the carbohydrates, while chicken supplies much of the protein. The cheeses and butter contribute most of the fat; adding a generous salad or vegetables on the side is a practical way to balance the plate.

Seasoning the chicken

Dry spices: chilli powder, garlic and onion powders, coriander and black pepper season the chicken throughout. Add the optional cumin to bring a warm, earthy note.

Even coating: use enough seasoning to cover the thighs well, but the recipe notes that you may not need the whole mixture.

Cooking the chicken

Steady heat: cook the thighs in a buttered skillet over medium heat for about 6–8 minutes per side. The method gives clear-running juices as its doneness cue.

Resting: drain the cooked chicken on kitchen paper and let it cool before cutting or shredding it. This makes it easier to prepare the filling neatly.

Building the filling

Tomato: deseeding and dicing the tomato keeps the pieces small enough to mix evenly with the chicken.

Cheese layers: spread the Mexican blend first, then add the chicken mixture and the smoked cheeses. Keep the filling on one half so the tortilla can fold over without spilling.

Getting a crisp, melted quesadilla

Pan temperature: warm the buttered grill pan over medium heat before adding a tortilla. If the outside browns before the cheese melts, lower the heat as the recipe directs.

Press gently: use a spatula to press the folded tortilla so it stays closed and the filling meets the hot pan evenly.

Serving and portioning

Count: the recipe makes 8–10 quesadillas from 8–10 tortillas, depending on how many you use. Divide the filling accordingly and avoid overfilling each one.

Accompaniments: serve them hot with guacamole and salsa; sour cream is optional. A crisp salad or extra vegetables can round out the plate.

Recipe notes & tips

• Deseed the tomato so the chicken filling is less wet.
• Grate the smoked cheeses finely so they melt readily.
• Use only as much seasoning as needed to coat the thighs.
• Keep the filling to one side of each tortilla to make folding easier.
• Lower the pan heat if the tortilla colours too quickly before the cheese melts.

Variations

• Add peppers: finely dice and toss them with the chicken and tomato.
• Use leftover chicken: shred cooked chicken and season it before mixing in the tomato.
• Change the cheese: use more Mexican blend in place of some of the smoked cheeses.
• Bring the heat: add a little chopped fresh chilli to the filling.
• Skip the sour cream: serve with guacamole and salsa instead.

Common mistakes to avoid

• Over-seasoning: coat the chicken generously, but remember that you may not need the full spice mixture.
• Crowding the tortilla: keep the filling on one half and leave room to fold it closed.
• Using high heat: reduce the heat if the tortilla browns before the cheese melts.
• Skipping the cooling: let the chicken cool before cutting or shredding it.
• Adding too much tomato: deseed it and mix in the diced pieces without letting the filling become wet.

How to store

Refrigerate leftover cooked quesadillas in a covered container and eat within 3 days. Reheat in a dry skillet over a medium-low heat until hot throughout; add guacamole, salsa and sour cream after reheating.

Frequently asked questions