Chicken Quesadilla

Next to Indian if I have to pick one cuisine, without second thought I will pick Mexican. Starting from the chips and salsa I love each and every dish from the Mexican cuisine. Be it Tortilla soup or Tacos or Fajitas or Tamales or Chimichanga or the one recipe I am going to write below. You name it I love it :).  That is how much I love Mexican food.
Here is my version of Chicken Quesadillas...


1 tablespoons olive oil
1/4 small cup chopped red onion
1 garlic cloves, minced
1/2 cup chopped spinach
1/2  teaspoon chopped fresh coriander/Cilantro Leaves 
1/2 Jalapeno minced fine
3/4 cup cooked shredded chicken
4 flour tortillas
1 cup grated Monterrey Jack, Pepper Jack and cheddar cheese, combined

Garnish (Optional)

Sour Cream
Pica De Gallo  (Recipe Below)
Guacamole  (Recipe Below)

For Pica De Gallo 

1  cup chopped tomatoes
1/2 cup chopped Onion 
1/2  Jalapeno minced
handful of Cilantro leaves
1 tsp Lime Juice 
Salt To Taste
In a bowl mix all the ingredients and set aside.

For Guacamole 

1 Avocado chopped and mashed leaving little chunks
4 tbsp Pica De Gallo
1 tsp Lime Juice 
Salt to taste
In a bowl mix all the ingredients and set aside.


On a Tawa or medium sized skillet heat 1/2 tbsp of olive oil. Place a flour Tortilla and top with 1/4 cup of cheese. Sprinkle half of the following : onions, minced garlic, spinach, jalapenos, cilantro and chicken. Top it with 1/4 cup of cheese.
Cover with another tortilla and cook on each side for 3 to 4 minutes until the cheese is melted and the tortillas are lightly brown in color.
The above ingredients make two quesadillas. So repeat the above process one more time.
Serve the quesadillas with side of sour cream, pica de gallo and guacamole.

Avocado instructions

 Pick ripe avocados with no blemishes and uniformly hard or soft over its entire surface. Run the knife thorugh them lengthwise and give it a twist to halve it and squeeze the pit out.


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