Quesadilla
It may be the easiest and fastest Mexican food to prepare.
The history of the Quesadillas dates back to the 16th century when it was probably made using only flatbread and cheese. Later, various other fillings have been added, such as meat, fish, avocado, tomatoes, etc. It is both street and restaurant food, where the stuffing is placed between two tortilla plates. The cheese that melts holds the tortilla plates together. One of the most classic quesadilla fillings of today is chicken and easily melting cheese. In the past, only corn tortillas were used, but now there are also common wheat flour variants, which are also easier to handle.
As Mexican Oaxaca cheese is difficult to obtain, mozzarella and other cheese varieties are also suitable for filling. I like the strong taste of cheddar cheese and I always make quesadillas using this cheese.
Preparation time: 30 min preparation, 15-20 min preparation
Level: easy
Quantity: for four
Ingredients:
500g chicken fillets, cut into small pieces
200g cheddar cheese
1 medium onion
A handful of chopped parsley leaves
4 tortilla plates
1 tbs of quesadilla seasoning mix. The original Santa Maria Fajita spice mix fits well. However, you can make it yourself according to the tutorial below.
For frying olive oil
optional: to prepare nice salsa for quesadillas 1/2 paprika and 100g sour cream
Preparation:
1. Chop the chicken fillet into small pieces and mix with 2 tablespoons of the seasoning mixture.
The spice mixture can be prepared by mixing:
4 teaspoons paprika powder
4 teaspoons of cumin powder
0.5 teaspoon onion powder
0.5 teaspoons of salt
0.5 teaspoons dried oregano
0.25 teaspoon ground black pepper
Leave the seasoned chicken fillet to stand for a while while you prepare the other ingredients.
2. Cut the onion in half and then into thin slices, chopped parsley leaves
3. Grate the cheddar, divide it mentally into 4 parts.
4. Heat the pan over high heat, fry the chicken and onion quickly for 1-1.5 minutes. Divide the filling into four parts.
5. Use a well-run cast iron pan or non-stick pan and heat it over medium heat
6. Place a tortilla plate in the pan and cover half of the tortilla plate with the cheese, a layer of the chicken peaces, sprinkle with the parsley and cover with the rest of the cheese.
7. Turn half of the tortilla plate without filling onto the filled side and press firmly against the filling layer using a pan spatula. Carefully turn the tortilla upside down and fry on the other side for a while.
8. Place the finished quesadilla on a plate. Repeat the procedure until a total of four quesadillas have been prepared.
Serve warm, but also it is good while served cold. For serving you can use excellent salsa, which requires finely chopped fresh sweet peppers, sour cream and 1 teaspoon of quesadilla seasoning.
Ready !!
