Wednesday, October 7, 2009

Chicken Quesadilla

Probably not totally authentic Mexican, but we certainly like how these taste.

Serves 4


8 soft shell tortillas
3 large chicken breasts
1/2 package taco seasoning
1/2 cup water
softened butter
16 oz shredded cheese (Mexican or taco flavored)


Fry up chicken breasts and when cooked pull apart with two forks. Add taco seasoning and water and cook for a few more minutes.

Butter one side of two tortillas. Lay one tortilla buttered side down in frying pan. Sprinkle on light layer of cheese onto tortilla. Then spread around 1/4 of chicken, followed by some more cheese and the second tortilla butter side up. When the cheese starts to melt and the tortilla has started to crisp on bottom, flip the tortilla carefully and fry on other side until cheese is melted and tortilla is crisp. You can also use one tortilla at a time and do half sized quesadillas. It all really depends on the size of tortillas you use and the size of your pan.

Use pizza cutter to cut up tortilla into fourths or more. Serve with salsa and sour cream for dipping.

***In the UK, I like to use Red Leicester cheese.


  1. We may these often...even last night! I also use red pesto sauce vs. salsa, and stuff with zuchinni, peppers, chicken etc... YUM-O!

  2. Sounds great...anyone else got any good additions???