Tex-Mex Quesadillas is a traditional American recipe (from Tex-Mex cuisine) for a classic dish of folded tortillas filled with cheese and a chicken mixture that are fried in a pan before serving. The full recipe is presented here and I hope you enjoy this classic American version of: Tex-Mex Quesadillas.
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A quesadilla (the Spanish diminutive of quesada) is a Mexican dish made from a tortilla folded in half or two tortillas that are filled with cheese (queso), and sometimes meats, spices, and other fillings, and then cooked on a griddle or stove. Traditionally, corn tortillas are used, but the dish can also be made with flour tortillas. As well as being Mexican in origin it's also a feature of Tex-Mex cookery, as in this recipe.
Ingredients:
175g frozen corn kernels
1 tbsp neutral oil (eg grape-seed or rapeseed)
1 medium red bell pepper, diced
1 small white or yellow onion, diced
400g cooked chicken, chopped (or 400g tin black beans, drained)
2 tbsp water
2 tbsp taco seasoning
2 tbsp fresh coriander, finely chopped
2 tbsp sour cream
sea salt, to taste
200g grated Monterey Jack cheese, Chihuahua, or Mexican blend
8 x (20cm diameter) flour tortillas
Method:
Set a large, heavy-based frying pan over medium-high heat. Once hot add the oil and heat until shimmering. Use to fry the frozen corn kernels, medium-diced red bell pepper, and small white onion. Cook, stirring occasionally, until the onions and peppers start to soften and brown in spots (about 5 minutes).
Stir in the cooked chicken, 2 tablespoons water and 2 tablespoons taco seasoning. Cook until the liquid is reduced and the vegetables are crisp-tender (about 5 minutes).
At this point stir in 2 tbs- finely chopped fresh coriander along with the sour cream. Turn off the heat then taste and season, as needed, with salt. Divide the mixture into eight equal portions.
Assemble each quesadilla by sprinkling 2 tbsp grated Monterey Jack cheese over half of 1 (20cm) tortilla, then top it with 1 portion of the filling mixture. Sprinkle over and additional 2 tablespoons of cheese. Fold the tortilla in half over the filling.
Set a large non-stick frying pan over medium-low heat. Place 2 quesadillas, seam side down, in the pan and press down lightly with a flat spatula. Cover and cook until the bottoms are golden-brown and crisp, about 3 minutes. Carefully flip the quesadillas. Cook, uncovered, until the second side is golden brown (about 3 minutes more).
Transfer to a heated plate and cover to keep warm. Continue cooking the remaining quesadillas in the same manner.
