Let's add some more bright Mexican cuisine to the winter weekdays 🙂 Today we will cook quesadillas with cheese, actually crispy tortillas stuffed with cheese and other favorite vegetables or meat. They're just as easy and quick to make as cheese sandwiches, so they're also a great breakfast or snack option. I often take quesadillas to work or on the road when I know that I can’t really eat anywhere.

A few secrets for the perfect quesadilla:

• A frying pan is better than a microwave! The best quesadillas are crispy quesadillas, and this can only be achieved by pan frying. In the microwave, your breakfast will turn out soft. A non-stick pancake pan is great for frying, you don't need to use oil in it and you get a crispy golden crust.
• Use well-melted types of cheese. You should not take hard aged cheeses, you won’t get good quesadillas from them! Gouda, Cheddar, Mozzarella, Provolone and other soft cheeses are perfect.
• Imagine - you are free to prepare your ideal filling: any greens, vegetables, meat, fish or seafood. The main thing to remember is that any seafood or meat that you want to use in the filling must already be cooked.

For cooking you will need:

• 150 g of any cheese (I took bright Cheddar);
• 1 red pepper;
• a handful of spinach;
• 1/3 can of sweet corn;
• some green onions;
• 3-4 tortillas.

Let's get started:

1. Let's start with spinach, since only this product requires heat treatment. If you choose not to use it, cook the quesadilla twice as fast. We wash the spinach, dry it and fry for about 4-5 minutes.

2. Cut red pepper into small cubes, mix in one bowl with corn, green onions and fried spinach. We rub the cheese on a fine grater and mix with vegetables, add pepper.

3. We take tortillas and spread the filling on half of each. Cover with the other half and send to a hot frying pan to fry until the cheese is melted.

I cut each ready-made quesadilla with cheese into three parts, so it will be more convenient to eat and dip it into the sauce. By the way, you can use sour cream or any of your favorite sauces for serving.

Bon appetit!

Quesadilla with cheese

Training

Total time

Recipe Type: Breakfast

You can make a delicious snack from them - homemade quesadilla!

This is the same cake, fried and crispy, with a filling inside. And the filling can be very different: cheese with herbs, feta cheese, chicken, ham, canned corn ... What time for creativity! And this amazing dish is easy to make. Ten minutes - and a treat for the whole family is ready, which you can immediately eat piping hot, or take it with you to nature, give a hearty snack to your children at school or your husband to work: a thin cake made from yeast-free dough with a delicious filling inside is an excellent replacement sandwiches!

Now we will learn how to cook quesadilla with cheese and spinach at home.

You can also use cheese or cottage cheese; and from greens - other leafy and not only, depending on the season and your preferences: chard, arugula, parsley, dill, basil!

Ingredients:

• 8 tortillas;
• 100 g of cheese and cheese (or 200 g of any one);
• A small bunch of fresh spinach and dill;
• Salt and black pepper to your taste.

But vegetable oil got into the picture by accident: it turns out that quesadillas are fried in a dry frying pan! That's great: the appetizer turns out to be low-fat, which is both healthier and easier - then you don't have to wash the pan.

You can bake cakes yourself according to the previous recipe from my website, or buy ready-made ones. The second option is simpler and faster, but the first one is more interesting and useful.

How to bake:

Greens need to be immersed in a bowl of cold water for a few minutes so that the earth gets wet from the leaves. Then thoroughly rinse the greens under the tap and dry in a colander.

Three cheese and cheese on a coarse grater. Cut the spinach into strips, chop the rest of the greens.

There are two ways to make quesadillas: from two tortillas and from one.

The first option is when the filling is between two tortillas. We do this: we heat a dry frying pan over medium heat and put one cake on it.

Sprinkle it with a mixture of grated cheese and cheese, salt and pepper. If the cheese is salty, then you can not add additional salt.

Sprinkle cheese and cheese with a mixture of herbs.

And greens - again with a cheese mixture.

And cover with the second cake. We act quickly, because the first cake at this time is already browned. However, in order not to rush, you can collect the quesadilla on a plank or plate, and then carefully, so as not to scatter the filling, transfer it to the pan.

Fry for 1-2 minutes, pressing the tortilla with a spatula: the cheese heats up, fusing the two tortillas together, so the finished quesadilla does not fall apart.

When the bottom is browned, carefully turn over to the second side and also fry until lightly roasted.

Remove the finished quesadilla with a spatula to a plate or plank.

You can sprinkle the cake with olive oil and cut into portioned segments.

Delicious! Just put more fillings, otherwise the cake will be dry.

As an alternative, if the quesadillas seem dry to you, try the Armenian yoka from the same flatbreads. It is more moist, because in the filling, in addition to cheese and cheese, there is an egg.

The second way to prepare quesadillas is when the filling is superimposed on half of one tortilla ...

The cake is folded in half, and the filling is covered with the second half.

We also fry the quesadillas in a dry frying pan on both sides for 1-1.5 minutes.

Serve warm... although the quesadilla with cheese and spinach is also good when cold!

Bright sombreros, guitar songs, bizarrely shaped cacti, tequila, colorful Spanish - what associations do these words evoke in you? Of course, this is Mexico! Among other things, Mexico is famous for its spicy national cuisine, many of whose dishes have gained popularity far beyond the borders of this country. Among the many dishes, there is one that is sure to please all lovers of cheese - quesadilla. We have collected for you 5 of the most interesting chicken quesadilla recipes.

What is a quesadilla

In the original version, a quesadilla is a traditional Mexican corn or wheat tortilla - tortilla - stuffed with cheese, folded in half and fried. However, it just so happened that almost all recipes are subjected to experiments by both professional chefs and amateur cooks. Therefore, now the classic version of quesadilla is increasingly considered a dish, the filling of which contains not only cheese, but also chicken meat.

Classic chicken quesadilla with ingredients reminiscent of Italian pizza

Depending on taste preferences, the classic recipe can be changed by adding other ingredients: mushrooms, vegetables, fruits and herbs, different types of meat and sausages, as well as legumes.

Step by step quesadilla recipes with photos

Classic quesadilla with chicken and cheese

Knowing the principles of preparing a wonderful Mexican dish, you can fantasize and delight yourself with your favorite dish whenever you want. Cooking quesadillas is a simple and interesting process that even novice cooks can master.

You will need:

• 300 g chicken fillet;
• half a fresh bell pepper, red and yellow;
• 1 head of red onion;
• 180 g of hard cheese;
• 2-3 sprigs of fresh parsley;
• 4 corn tortillas;
• vegetable oil;
• spices (ground black pepper, paprika, chili) - to taste;
• salt.

Corn cakes can be replaced with wheat ones. A suitable option is to use thin Armenian lavash for making quesadillas.

Cooking order:

1. Put the chicken fillet on a cutting board, cover with a piece of cling film and lightly beat off. Season the meat with a little salt and spices to taste.
   

   Lightly beat off the chicken fillet and sprinkle with spices to taste

2. Put the chicken in a pan with well-heated vegetable oil and fry for 5-7 minutes on each side (until the meat is cooked). Transfer the fried fillet to a plate and set aside for a while.
   

   Fry the chicken until done

3. Peeled bell peppers cut into small squares, onions into thin half rings or quarters of rings.
   

   cut vegetables

4. Stirring constantly, fry the onion over moderate heat (5-7 minutes), then add bell pepper to it, lightly salt the vegetables and continue to simmer until soft over medium or low heat. Do not forget to stir the vegetable mass from time to time.
   

   Fry vegetables in a little vegetable oil

5. Grate the cheese on a coarse grater. Cut the cooled chicken fillet into small cubes. Rinse the greens, dry and finely chop with a knife.
   

   Hard cheese grate on a coarse grater

6. Put one tortilla in a hot frying pan with a little vegetable oil. On it, quickly lay out the ingredients in the following order: 1/4 grated cheese, 1/2 chicken meat, 1/2 sautéed vegetables and herbs, and then 1/4 cheese again. You can first make a blank with vegetables, and then transfer it to the pan - as you prefer.
   

   Put the prepared ingredients on the cake and fry until the cheese is melted.

7. When the lower part of the cheese is melted, cover the workpiece with the second cake, press lightly so that the workpiece sticks to the filling, but does not come out at the edges.
8. Using two wide spatulas, quickly flip the quesadilla and cook for a few more minutes until browned.
   

   Quickly flip the workpiece covered with the second cake to the other side and cook until browned

9. Transfer the finished dish to a large flat dish, cool slightly, cut into portioned pieces and serve.
   

   Cut the quesadilla into bite-sized pieces

Video: cooking classic chicken quesadilla at home

With chicken, mushrooms and salsa sauce

Tender chicken meat, mouth-watering cheese and fragrant mushrooms are one of those flavor combinations that often delight us in salads and appetizers, first and second courses, and baked goods. You can apply this wonderful "unity" for Mexican food.

Ingredients:

• 8 corn tortillas;
• 500 g chicken fillet;
• 200 g of cheese;
• 200 g of champignons;
• 4-5 ripe tomatoes;
• 2 heads of onions;
• 1 bell pepper;
• 1/2 chili pod;
• 1 clove of garlic;
• 1.5 tablespoons of lime juice;
• 1 small bunch of fresh parsley;
• salt - to taste;
• sugar - to taste.

Cooking:

1. Prepare the ingredients for the first step: cut the mushrooms into slices (or as convenient), chicken fillet into medium-sized cubes, 1 head of onion into half rings.
   

   Mushrooms cut into slices or pieces of arbitrary shape

2. Place the onion in the hot skillet and saute a little. When the vegetable turns golden brown, add chicken meat to it and continue to fry everything together for another 3-5 minutes.
   

   Fry onion and chicken fillet

3. Add mushrooms to onions and chicken. Cook for a few more minutes.
   

   Add mushrooms to onion and chicken

4. Add pre-seed and chopped bell pepper and chopped chili. Continue to stir-fry the filling for about 5 minutes, then remove the pan from the stove.
   

   The next step is adding bell pepper and chili

5. Prepare the salsa. Pour boiling water over ripe tomatoes, peel, then chop in a blender or just chop finely with a knife. Chop a clove of garlic, a second onion, a bunch of fresh parsley. Mix all the ingredients with the tomato mass, add lime juice, salt and sugar to taste to the sauce.
   

   To prepare the sauce, you will need chopped ripe tomatoes, onions, garlic, herbs and lime juice; all ingredients must be mixed

6. Lay the corn tortillas on a work surface. Evenly distribute the filling between all the blanks, sprinkle each serving with grated cheese. Gently fold the tortillas in half. It is important to ensure that there is not too much filling.

   Put the filling on one side of each cake, sprinkle with cheese and bend the cakes in half

7. Fry the blanks in a hot dry frying pan so that the cheese inside melts and a delicious golden crust appears on both sides of the dish. Ready!
   

   Fry each quesadilla on both sides until a delicious crust appears.

Video: how to cook Mexican quesadilla with chicken and mushrooms

With boiled chicken meat and egg

This dish can serve as a great breakfast or mid-day snack. The recipe below lists ingredients for 1 serving. If you need to make a quesadilla for more people, simply increase the amount of ingredients in proportion to the number of servings required.

You will need:

• 1 corn or wheat cake;
• 150 g of boiled chicken meat;
• 150 g of cheese;
• 1 boiled egg;
• 1 teaspoon mustard;
• 1 teaspoon of mayonnaise;
• sprig of fresh parsley or cilantro;
• salt and spices - to taste;
• vegetable or butter for frying.

Cooking steps:

1. Boiled chicken meat (boneless flesh or fillet) cut into small pieces of arbitrary shape.
   

   Boiled boneless chicken cut into strips or cubes, as you like

2. Chop the boiled egg with a knife. Grate the cheese.
   

   Grind the boiled egg and grate the cheese

3. Lubricate the cake with mayonnaise and mustard.
   

   Lubricate the cake with mayonnaise and mustard

4. Lay the chicken meat on half of the tortilla.
   

   Lay on one side of the tortilla the first layer of filling - boiled chicken meat

5. The next layer is a boiled chopped egg.
   

   Lay the chopped egg on top of the chicken.

6. Sprinkle the filling first with grated cheese and then with chopped fresh parsley.
   

   The last ingredients of the filling are grated cheese and chopped fresh herbs.

7. Fold the cake in half so that the free part of the workpiece completely covers the filling. Transfer the quesadillas to the preheated skillet with a little oil and fry each side for 2-3 minutes. Serve the finished dish immediately before it has cooled down.
   

   Fold the workpiece in half and fry on both sides in butter or vegetable oil

With corn and red beans

This dish will appeal to fans of legumes. Hearty spicy filling is unlikely to leave anyone indifferent.

This version of the quesadilla is cooked in the oven.

Ingredients:

• 2 corn tortillas;
• 300 g chicken fillet;
• 200 g boiled red beans;
• 100 g canned corn;
• 1 bell pepper;
• 1/4 hot pepper;
• 1-2 tomatoes;
• 100-150 g of cheese;
• 1-2 sprigs of fresh cilantro or parsley;
• salt and spices to taste;
• vegetable oil for frying.

Cooking:

1. Cut the chicken fillet into cubes, fry with the addition of vegetable oil until tender, salt and season with spices to taste.
   

   Fry the chicken fillet and season with spices to taste

2. Cut the bell pepper into medium-sized squares, pass a piece of chili through a press or chop very finely with a knife. Put the vegetables in a deep frying pan with hot vegetable oil, add red beans, canned corn, diced ripe tomatoes, chopped herbs, salt to taste. Cook vegetables until soft.
   

   Stew peppers, beans, corn, other vegetables and herbs in a deep frying pan, adding salt to taste

3. Put one tortilla in a dry cast-iron skillet or round baking dish, sprinkle the tortilla with half of the grated cheese. Put the fried chicken meat on the workpiece, the vegetable part of the filling, and then the second part of the cheese.
   

   Spread all filling ingredients on corn tortilla

4. Cover the filling with the second tortilla and press lightly. Place the quesadilla in a preheated oven at 180 degrees and cook for 7-10 minutes. Serve with sour cream or any other sauce!
   

   Cover the workpiece with a second cake and send it to a preheated oven for 7-10 minutes, and then serve with sour cream or your favorite sauce

With Grilled Pineapples and Spicy BBQ Sauce

When simple recipes have already been tried and you want to experiment, you can cook quesadillas, adding variety with the help of exotic fruits. Often one of the ingredients of Mexican food is avocado, less often - oranges and limes. We will tell you how to cook a delicious pineapple filling.

Quesadilla is a Mexican dish consisting of tortillas folded in half, with a variety of fillings inside, and fried in a pan. Today we will tell you some original and simple recipes for making quesadillas with cheese.

Quesadilla with ham and cheese

Ingredients:

• milk - 2 tbsp. spoons;
• egg - 4 pcs.;
• butter;
• green onion;
• ham - 200 g;
• bacon - 150 g;
• hard cheese - 250 g;
• pita bread or ready-made tortillas.

Cooking

In a bowl, beat the eggs, pour in the milk, throw in the spices and mix. We put a piece of butter in the pan, melt it, pour the egg mixture carefully prepared earlier and prepare the omelette, constantly stirring with a spatula and breaking into pieces. Then put it on a plate and leave to cool. We heat the pan again over medium heat, coat with oil, spread the tortilla and evenly sprinkle the tortilla with grated cheese on top.

Next, on one side, lay out chopped ham, bacon and green onions. As soon as the cake is fried, carefully wrap the free side up and press down with a spatula. Put the finished quesadilla on a plate and repeat all the steps for each serving.

Quesadilla with cheese and mushrooms

Ingredients:

• olive oil - 1 tbsp. the spoon;
• tomato - 2 pcs.;
• fresh champignons -300 g;
• garlic - 2 cloves;
• tortillas - 6 pcs.;
• hard cheese - 250 g;
• green onion.

Cooking

We process the garlic and mushrooms, cut them into cubes and sauté in butter for about 3 minutes. Then add the tomatoes mashed with a fork, mix and cook for another couple of minutes, seasoning with spices. Transfer the stuffing to a plate and let cool slightly. Wipe the pan with a cloth and take it off the heat. Now we take the cakes and put a part of the mushroom filling on half of each, sprinkle with cheese and green onions. Next, cover with the second half and fry in a preheated pan, in a small amount of vegetable oil. We serve the finished quesadilla as an independent dish.

Quesadilla with tomatoes and cheese

Ingredients:

Cooking

In a deep cup, beat the eggs with a mixer, add the spices and pour into the pan. Cut the tomato into cubes, pour into an omelet and fry on both sides. Then, in a frying pan, brown the tortillas in turn and put a little grated cheese on one, then sprinkle the omelet-pancake on top with more cheese. We cover everything with the second cake, press it, reduce the heat and after a minute carefully turn it over to the other side, frying until cooked.

-mexican food dish- these are two cakes, layered with grated cheese and stuffed with filling, fried in a pan and cut into several pieces. This dish is very easy to prepare from ready-made tortillas. But most importantly, quesadilla with cheese and herbs. preparing very quickly and therefore it is a great option for breakfast. She will also be delighted by the sudden rushing guests.

You will need:

• any greens
• olive oil
• freshly ground pepper

mexican tortillas, from which quesadillas are prepared, they are similar in structure to Armenian lavash, but they are round in shape, they are sold in vacuum packaging, they can be stored for a long time, which is very convenient - they opened and cooked at any time.

This is how they look.

In addition to quesadillas, Mexicans cook from such cakes tacos- various fillings are wrapped in a cake. How to cook Tacos with chicken see .

For quesadillas with herbs better use cheese that melts easily. I have Suluguni. It works well with cheeses like Gouda, and regular Russian will do.
With greens, the issue is solved very simply - we go to the supermarket, on the shelves with green salads we choose spinach or arugula, you can do it all at once. For residents of the metropolis, this is the easiest way out. If you have a garden, then send everything edible to the cake - green onion and garlic feathers, nettles, beet tops, dill, parsley, sorrel ...

Step by step photo recipe:

Wash and dry your greens(pictured chard). If you do not have a special drying for salads, then see how to dry greens quickly.

Grate the cheese on a grater

Good heat up the pan(the frying pan is dry), put the cake on it.

Sprinkle the cake.

Lay out on top greenery. Spinach is here.

Arugula feels great in such a flatbread, which, as you can see, can be used not only in salads. Quesadilla with chard is excellent, you can use a mixture of these plants.

Over the green.

cover second cake- do everything quickly, because the pan is on fire.
Advice: if you have little culinary experience, then you can form a cake on the table and transfer it ready to be transferred to a hot pan.
Press the flatbread into the pan. I use a wooden spatula, you can just use a spoon.

When the cake is browned, turn over her to the other side.

Put the finished cake on a board or plate, drizzle with olive oil and sprinkle with freshly ground pepper. Better to use mixture of five peppers- the aroma is extraordinary! cut into 4 parts.

As you can see, preparing this dish is quite simple and quick, especially if already washed greens are stored in the refrigerator.
Advice: if the salad is wilted and no longer suitable for fresh use, then feel free to send it to the cake, it will come to life from heating, the product will not disappear and will be used completely.

But such a cake turns out if you fry it in a frying pan - grill- with very appetizing ruddy stripes. Well, who would refuse hot crispy bread with juicy herbs and melted cheese inside?

By the way, if you have a very tight time with greens, then cook such a cake just with cheese. Or, on the contrary, add something else to your taste to cheese and herbs - olives, slices of bell pepper, sausage or canned tuna ... - experiment! The main thing is that there is enough cheese, since it is he who holds the cakes together.

Bon appetit!

Quesadilla - flatbread with cheese and herbs. Short recipe.

You will need:

• tortillas with a diameter of 20-25 cm
• any greens
• olive oil
• freshly ground pepper

Put the tortilla on a dry hot pan.
Sprinkle with grated cheese, spread the greens, cheese on top of the greens.
Cover with a second tortilla, press to the pan with a spoon or spatula.
When the tortilla is browned on one side, turn it over to the other side.
Put the finished quesadilla on a plate, drizzle with olive oil, sprinkle with freshly ground pepper, cut into pieces.

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