Crispy pan-fried flour tortillas with melted cheese, chicken, and bell peppers. Less filling is actually more here, because only with a thin layer does the cheese melt evenly and the tortilla get really crispy on the outside. A quick dinner that children and adults like equally.
Why this works
Cheese melts when it consistently reaches about 60 °C. With a thick filling, the cheese insulates itself. It is liquid on the outside and still firm in the middle, and by the time the middle catches up, the tortilla is burned. A thin layer is completely melted through in less than a minute, which is why the tortilla reaches exactly the right crispy browning in the same amount of time.
Step-by-step instructions
- 1
Season and fry the chicken
Mix the chicken strips with cumin, paprika, chili powder, salt, and pepper. Fry them in 1 tablespoon of hot oil over high heat for about four minutes until they are browned all over and just cooked through. Take them out and set them aside, as they will continue to cook a little in the quesadilla.
- 2
Sauté the vegetables
Sauté the bell pepper and onion in the same pan with another tablespoon of oil for four minutes until they are soft and have slight roasted spots. The garlic is added in the last half minute. It is important that the vegetables no longer release any liquid, otherwise the tortilla will soften from the inside later.
- 3
Fill
Place a tortilla in a dry pan, sprinkle cheese on the lower half, and distribute the chicken and vegetables sparingly on top. Sprinkle a little more cheese over it, because it acts as a glue that holds everything together when folded. Fold the tortilla into a half-moon and press it down lightly.
- 4
Fry until crispy
Fry the folded quesadilla over medium heat for three minutes per side until it has golden brown spots and the cheese is completely melted inside. Turn it with a wide spatula in a decisive movement. Too much heat browns the tortilla before the cheese has melted.
- 5
Cut and serve
Let the finished quesadillas rest on a board for a minute so the cheese sets slightly. Then cut them into two to three wedges with a large knife or pizza cutter. Serve them with sour cream, salsa, and fresh cilantro.
Our best tips
- Do not overfill. A thin, even layer melts better and the quesadilla can be turned cleanly.
- Use cheese as the bottom and top layer, as it glues the filling to the tortilla.
- Fry without oil in the pan. The tortilla will become dry and crispy instead of greasy and soft.
Tasty variations
Vegetarian
Replace the chicken with black beans and fried mushrooms, plus a little corn.
From the oven
Place four filled quesadillas next to each other on the baking sheet and bake at 220 °C for 10 minutes, turning halfway through.
Nutrition facts
| Calories | 884 kcal |
|---|---|
| Protein | 60 g |
| Carbohydrates | 56 g |
| – of which sugar | 8 g |
| Fat | 45 g |
| Fiber | 5 g |
Where the 884 kcal come from
per serving
Calculated from the ingredients – how we do it
We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:
- Reference values per 100 g – for the raw ingredient, exactly as listed.
- Tinned goods count at drained weight, bone-in meat at purchase weight: you eat about 70 per cent of a chicken thigh and leave the rest.
- Water evaporates as you cook. The energy stays in the pot, the weight does not – so the figure is per serving, not per 100 g of finished dish.
- Anything listed without a quantity – “salt and pepper” – is not counted.
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
Frequently asked questions
Which cheese is suitable?
Good melting varieties like Gouda, Cheddar, or Monterey Jack. In Mexico, Oaxaca cheese is used, which is similar to mozzarella.
Flour or corn tortillas?
Flour tortillas are more common for quesadillas because they are more pliable and brown better. Corn tortillas break more easily when folded.
Can I prepare quesadillas in advance?
The filling yes, up to two days in the refrigerator. They are best fried fresh, otherwise they lose their crispiness.
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