Millennium Post

Chicken Quesadilla

Chicken Quesadilla


Flour Tortillas 10

Olive Oil 2 tbsp

Grated Cheese 2 cup

(Yellow Cheddar/Monterey Jack/Fontina/Gruyere)

Chicken Breasts 4

Cajun/Taco seasoning 2 tbsp

Onion (sliced) 1

Red Bell Pepper (sliced) 1

Yellow Bell Pepper (sliced) 1

Capsicum (sliced) 1

Garlic Cloves (chopped) 4-5

Butter 4 tbsp

Salt to taste

Pepper to taste

Cayenne Pepper (for dusting) ½ tsp

For Pica de gallo

Ripe Tomatoes (chopped) 6

Onion (chopped) 2

Cilantro (fresh) hand full

Jalapeno (chopped) 2 tbsp

Lime Juice (fresh) 2 tbsp

Salt to taste

Pepper to taste


Cut the chicken breast into cubes or slices and marinate in olive oil, salt, pepper, garlic and Cajun or taco seasoning. Take a pan add oil to it and sauté the vegetables. Once the chicken is marinated, properly cook on medium heat. Mix the vegetables and chicken together. Take a skillet and add butter to it on a slow heat. Put the tortilla on the pan and add the chicken and vegetable mixture to it. Add the grated cheese to it and half flip the tortilla bread and cook from the other side also. Once nicely done, serve with the pica de gallo and dust with cayenne pepper for the hotness required.

For pica de gallo

Take a bowl mix all the chopped ingredients. Adjust the seasoning and serve with the quesadilla.

(Courtesy: Chef Pawan Bhisht, Mango Kitchen & Bar, New Delhi)

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