Chicken quesadillas

Ingredients

• 1wholemeal tortilla
• 40 gmozzarella
• 0.4chicken breast
• 20 gsweetcorn
• 0.1 tspolive oil
• 1tomato
• 1garlic clove
• 0.1onion
• to tastefajita seasoning

Instructions

1. 1

   Chop ingredients

   Chop the garlic, onion and chicken.

2. 2

   Fry chicken

   Heat the olive oil in a pan over a medium heat. Add the garlic, onion and chicken, then fry over a medium heat for 5 minutes.

3. 3

   Add sweetcorn

   Stir in the sweetcorn and fajita seasoning until combined.

4. 4

   Fill tortilla

   Spoon the mixture onto the tortilla, top with the mozzarella and fold the tortilla in half.

5. 5

   Cook quesadilla

   Grill or fry the quesadilla for a few minutes on each side, until the cheese has melted.

6. 6

   Serve with tomato

   Serve the quesadilla alongside the tomato.

What are chicken quesadillas?

Quesadillas are tortillas folded around a filling and heated until the cheese melts. They are associated with Mexican cooking, where tortillas and cheese form the familiar base.

This version adds chicken, sweetcorn and fajita seasoning, with wholemeal tortilla for the casing. A brief fry cooks the filling before the folded tortilla is heated until its cheese binds everything together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 375 calories, 0g protein, 0g carbs, 0g fat.

The tortilla and sweetcorn provide most of the carbohydrates, while mozzarella and olive oil contribute fat. Chicken and mozzarella provide protein; serve the quesadilla with extra vegetables to balance the plate.

The filling ingredients

Chicken: chopping it into small pieces helps it cook during the short frying time. Keep the pieces fairly even so they finish together.

Sweetcorn: it goes into the pan after the chicken mixture has fried, so it warms through while picking up the seasoning.

Mozzarella: add it over the filling before folding; it melts as the quesadilla cooks and helps hold the filling in place.

Cooking the chicken

The chicken, garlic and onion fry together for 5 minutes over a medium heat. Stir them as needed so the aromatics cook evenly and the chicken has contact with the pan.

Check that the chicken is cooked through before using the filling. If the pieces are larger than expected, they may need more time than the method's 5 minutes.

Folding and browning

Spread the filling over one half of the tortilla, leaving enough room to fold it without pushing everything out. Fold the other half over to make a half-moon shape.

Cook on both sides until the cheese has melted. A moderate heat gives the centre time to warm as the tortilla colours, without scorching the outside too quickly.

Seasoning and flavour

Fajita seasoning gives the chicken and sweetcorn a savoury, spiced flavour. The method calls for it but does not specify an amount, so season to taste.

The tomato is served alongside rather than cooked into the filling. Its fresh flavour makes a simple contrast to the warm, cheesy tortilla.

Serving the quesadilla

Serve it soon after cooking, with the tomato on the side. If you want a more substantial plate, add a salad or another vegetable side.

Let the quesadilla sit briefly before cutting or eating so the melted cheese settles and the filling is less likely to spill out.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so it cooks at a similar rate.
• Keep the pan at a medium heat to avoid browning the tortilla before the cheese melts.
• Drain very wet sweetcorn before adding it to the pan.
• Spread the filling in a fairly even layer to make folding easier.
• Use a wide spatula to turn the folded quesadilla without losing its filling.

Variations

• Add peppers: cook chopped peppers with the onion for extra colour and crunch.
• Try cheddar: replace the mozzarella with grated cheddar for a stronger cheese flavour.
• Add chilli: mix in a little chopped fresh chilli for more heat.
• Use leftover chicken: add cooked, chopped chicken and warm it through with the garlic, onion and sweetcorn.
• Serve with salsa: offer salsa alongside the tomato for a tangy dip.

Common mistakes to avoid

• Large chicken pieces: they may not cook through in 5 minutes; chop them smaller and check the centre.
• Too much filling: the tortilla can be hard to fold; spread the mixture over only one half.
• High heat: the tortilla can scorch before the cheese melts; cook over a medium heat.
• Wet filling: excess moisture can make the tortilla soft; drain the sweetcorn and avoid adding watery ingredients.
• Turning too soon: the filling may slide out; use a broad spatula and turn gently.

How to store

Store leftover quesadilla in a covered container in the fridge and eat within 2 days. Reheat in a dry frying pan over a medium-low heat until hot throughout; the tortilla may soften after storage.

Frequently asked questions