Recipe: Chicken Quesadillas
When I was still living in Yokohama, Japan, my colleagues and I would sometimes have supper together at T.G.I. Friday’s located just outside of Yokohama station. And one of my colleagues always ordered quesadillas. She loved it so much that she didn’t even glance at other dishes on the menu. In Hong Kong, I have a difficulty finding corn flour, but I’ve seen flour tortilla. With right ingredients, quesadillas is not hard to make at home.
Tips: (1) Some people add cherry tomatoes or fresh coriander to the chicken mixture. (2) This goes very well with guacamole. Enjoy your own arrangement!
Serving: 2 large quesadillas
- 150g chicken breast
- 10g onion powder
- ½ bell pepper
- 2 tablespoon Tacos Seasoning
- ½ teaspoon salt
- 4 large flour tortilla
- 100g shredded Jack or Chedder (or both) cheese
- Bring a large pot of water to boil over high fire. Reduce the heat and add the chicken breast. Cook until the inside is no longer pink (about 20 minutes).
- Remove from the water. Allow to cool. Then using your fingers, tear off the chicken into pieces. Set aside.
- Mince the onion and bell pepper and fry over medium fire with shredded chicken from step 2. Add the tacos seasoning and salt. Stir to mix.
- Add ½ cup of water and stir well. Cook until it’s no longer watery. Then transfer the chicken mixture into a plate.
- Place a flour tortilla on a frying pan and cover with shredded cheese. Add the chicken mixture on top of the cheese and cover with another flour tortilla.
- Cook both sides over low heat until the cheese melts.
- Transfer to a serving plate and enjoy your quesadilla with homemade guacamole!
This article was written by Chia.
I’m a freelance translator with background in biology. Upon meeting my future husband in Spain, I moved to Hong Kong to start our lives together. I’m still exploring what Hong Kong has got to offer