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Browned chicken quesadilla wedges with pepper, onion and melted cheese on a wooden board
Quesadilla quarters fanned out on a board – cheese pull front and centre, salsa and lime alongside.

Chicken Quesadillas

Thinner fills better. Cheese, a modest layer of chicken, then more cheese, so it seals and crisps instead of splitting.

Prep
15 mins
Cook
20 mins
Total
35 mins
Makes
4 quesadillas
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Kitchen roadmap

Before you cook

The details that make or break this dish, mapped to the exact step where they matter.

  1. Avoid thisUse a thin, even filling
  2. Watch forMedium heat melts and crisps
  3. Make sureRest before slicing

Ingredients

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Method

9 steps

  1. Season the chicken with AL Mix, paprika and lime.

  2. Cook in oil over medium-high heat for 7–9 minutes.

  3. Add the pepper and onion for the final four minutes.

  4. Remove the filling and wipe the pan.

  5. Place one tortilla in the pan and scatter cheese over it.

  6. Add a thin layer of chicken filling and more cheese.

    A tortilla in a frying pan with a thin even layer of chicken filling and cheese leaving a clear border

  7. Top with another tortilla.

  8. Cook over medium heat for 2–3 minutes per side until crisp and melted.

    Golden folded chicken quesadilla lifted in a frying pan with melted cheese visible at the edge

  9. Rest for one minute before slicing.

    Avoid overfilling, or it will not seal.

If it does not come out right

The faults this dish actually has. Open one for the fix.

How much spice blend per person?

Allow 4 g of an all-purpose South Asian spice blend per person for a curry – about one level teaspoon – which is 16 g for a family of four, or roughly 2 g for every 100 g of raw meat or vegetables.

Read the full answer

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Authentic Lahori All Purpose Mix pouch

Make it with the Authentic Lahori mix

One blend for karahi, curries, marinades, chips and everyday cooking.

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