The Basics: How to Make Chicken Quesadillas

Published on Thursday, August 27, 2009, by CHOW Food Team / Edit Post

From the store to the kitchen to the table: We outline the steps that get you from raw ingredients to your dinner tonight, free of measurements and complicated techniques. It’s a method you’ll remember and whip out whenever you like. It is the most basic way to make the thing you’re making.

  • WHAT YOU’LL NEED:
  • - a frying pan
  • - a spatula
  • - cheese, preferably a good melting cheese like Jack or cheddar
  • - a big handful of cilantro
  • - half of a rotisserie chicken
  • - four large flour tortillas
  • - optional garnishes: sour cream, guacamole, and salsa

WHAT YOU’LL DO:

VIEW ONE STEP AT A TIME | PRINT PDF

  • 1. Prep your ingredients: Grate two heaping handfuls of cheese, chop the cilantro, and tear and chop the chicken into bite-sized pieces.

    Step 1

  • 2. Heat the frying pan over medium heat until hot, then put one tortilla in the pan. Top the tortilla with a small handful of cheese, half the chicken, half the cilantro, and another small handful of cheese to cover the chicken. Close with a second tortilla.

    Step 2

  • 3. Cook for a few minutes, then check the underside with a spatula. When there are brown spots on the bottom of the tortilla and about half of the cheese is melted, flip the quesadilla. Cook the second side until there are brown spots on the bottom and all of the cheese is melted.

    Step 3

  • 4. To serve, slide the quesadilla from the pan onto a cutting board and cut it into wedges. Repeat with the remaining ingredients to make a second quesadilla.

    Step 4

  • 5. Top with optional garnishes.

    Step 5

Illustrations by Bill Russell

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ALLThe Basics
POST A COMMENT |9 Comments

COMMENT

  • These look wonderful. We got an electric quesadilla gadget for Christmas a few years ago; it's totally useless. Will definitely be trying this -- the ONLY way to do the quesadilla!

  • They sound great! I will try some with Spicy Hawaiian Catsup! Thanks...

  • I use one tortilla and fold it in half. Makes flipping them over easier. I also do them on the grill rather than a pan. A little smoky flavor with char stripes look nice too.

  • Another tip: dampen the edge of the tortilla and it will stick together better.

  • I do all the above, BUT bake at a fairly high heat until melty and brown. Good to do when more than one person needs a quesadilla!

    msmtcooks

  • i'd also just comment to make sure to use cooked chicken - the very top gray box mentions cooking from raw ingredients and there is no way the chicken would cook properly on the stove in this fashion.

  • Not sure if I'd use cheddar. Add some topping cheese like cotija, anejo or parmesan to the melting cheese.
    The linked salsa recipe (pico de gallo) is so cliche - a smooth, smoky salsa roja would be much better:
    http://www.chow.com/recipes/14593
    http://www.chow.com/recipes/10646

    For bonus points, press some prepared masa into a thick tortilla and fold over the stuffing instead of using flour...+READ

    Not sure if I'd use cheddar. Add some topping cheese like cotija, anejo or parmesan to the melting cheese.
    The linked salsa recipe (pico de gallo) is so cliche - a smooth, smoky salsa roja would be much better:
    http://www.chow.com/recipes/14593
    http://www.chow.com/recipes/10646

    For bonus points, press some prepared masa into a thick tortilla and fold over the stuffing instead of using flour tortillas. Roll crimp the edge like an empanada (often synonymous in different regions of Mexico). Grill, pan or deep fry until done.-COLLAPSE

  • no fat needed... I make these all the time and as long as I don't get any cheese on the pan, no sticking. FWIW I don't use nonstick either.

  • No fat in the pan or butter on the tortillas?