Wheat or corn tortillas are stuffed with a savoury chicken mixture and shredded cheese. Placed on a hot griddle for the tortillas to crisp and cheese to melt. Then cut into wedges and served. They are perfect as an appetizer, quick and easy to prepare. An ultimate snack that is crispy, gooey and definitely filling.
Ingredients for the filling can be made in advance. I have used chicken legs without the skin, which are cooked, shredded, mixed with mayonnaise and salsa. Just before serving or after your guests arrive is when you have to heat the griddle, crisp the tortillas while the cheese melts. Alternatively, a skillet can be used, procedure indicated in the recipe. Quesadillas are best served and eaten warm.
Besides chicken, you can use beef mince, beans, corn, spinach, etc. Let your imagination run wild. Queso means "cheese" in Spanish while "quesadilla" is a Mexican classic where tortillas are stuffed with a cheese filling and deep fried in oil till crisp. Grilling is definitely a healthy alternative lowering calorie content. Smart choices in cooking contributes to good health and overall well-being.
Ingredients for the filling can be made in advance. I have used chicken legs without the skin, which are cooked, shredded, mixed with mayonnaise and salsa. Just before serving or after your guests arrive is when you have to heat the griddle, crisp the tortillas while the cheese melts. Alternatively, a skillet can be used, procedure indicated in the recipe. Quesadillas are best served and eaten warm.
Besides chicken, you can use beef mince, beans, corn, spinach, etc. Let your imagination run wild. Queso means "cheese" in Spanish while "quesadilla" is a Mexican classic where tortillas are stuffed with a cheese filling and deep fried in oil till crisp. Grilling is definitely a healthy alternative lowering calorie content. Smart choices in cooking contributes to good health and overall well-being.
Chicken Quesadillas
(Yields 12 wedges)
Ingredients:
2 chicken legs
1 tablespoon light or regular mayonnaise
1/2 cup Tostitos chunky salsa (no liquid)
4 tortillas
1 cup tex mex cheese
Method:
Remove skin from the legs, wash and cook in very little water with no salt. When chicken is cooked through, shred into big pieces.
Combine the mayonnaise, salsa and shredded chicken.
Heat an indoor griddle that has two grill plates (top and bottom).
Place a tortilla on the bottom plate, spread 1/4 cup tex mex cheese on the tortilla leaving an inch on all sides. Top with half of chicken mixture ensuring not to spread all the way to the end. Sprinkle another 1/4 cup of tex mex cheese on top of chicken mixture. Finally, cover with the second tortilla. Close the griddle, cook till tortillas are crisp and cheese has melted.
With a spatula, remove tortilla on a cutting board. Cut into half, then 3 wedges and serve.
Repeat the above procedure with the remaining two tortillas.
Skillet Procedure:
Heat a skillet and lightly brush with oil. Use a single tortilla, spread cheese and chicken mixture over half of the tortilla. Fold plain side of tortilla over filling. Once the bottom is brown, turn to crisp the other side. Cut into three wedges and serve.
Repeat with the remaining two tortillas.
Note:
(Yields 12 wedges)
Ingredients:
2 chicken legs
1 tablespoon light or regular mayonnaise
1/2 cup Tostitos chunky salsa (no liquid)
4 tortillas
1 cup tex mex cheese
Method:
Remove skin from the legs, wash and cook in very little water with no salt. When chicken is cooked through, shred into big pieces.
Combine the mayonnaise, salsa and shredded chicken.
Heat an indoor griddle that has two grill plates (top and bottom).
Place a tortilla on the bottom plate, spread 1/4 cup tex mex cheese on the tortilla leaving an inch on all sides. Top with half of chicken mixture ensuring not to spread all the way to the end. Sprinkle another 1/4 cup of tex mex cheese on top of chicken mixture. Finally, cover with the second tortilla. Close the griddle, cook till tortillas are crisp and cheese has melted.
With a spatula, remove tortilla on a cutting board. Cut into half, then 3 wedges and serve.
Repeat the above procedure with the remaining two tortillas.
Skillet Procedure:
Heat a skillet and lightly brush with oil. Use a single tortilla, spread cheese and chicken mixture over half of the tortilla. Fold plain side of tortilla over filling. Once the bottom is brown, turn to crisp the other side. Cut into three wedges and serve.
Repeat with the remaining two tortillas.
Note:
- Use a sieve to remove liquid from the salsa. Any brand of salsa can be used.
- Tex Mex cheese is a blend of shredded mozzarella, cheddar and monterey jack. You can use a combination of your favourite cheese.