Equipment
Ingredients
Chicken Quesadillas
- 4 flour tortillas, large size
- 300 g cooked chicken breast, shredded
- 200 g monterey jack cheese, grated
- 2 g ground cumin
- 15 ml olive oil
Avocado-Cucumber Salsa
- 1 avocado, diced
- 150 g cucumber, diced
- 40 g red onion, finely diced
- 10 g fresh cilantro, chopped
- 30 ml lime juice, freshly squeezed
- 3 g kosher salt
Nutrition (per serving)
Method
Prepare the salsa ingredients by dicing the avocado, cucumber, and red onion, and chopping the cilantro.
In a mixing bowl, gently toss the diced avocado, cucumber, red onion, and cilantro with the lime juice and kosher salt. Set aside to allow the flavors to meld.
In a separate bowl, toss the shredded cooked chicken with the ground cumin to evenly distribute the seasoning.
Lay the flour tortillas flat. Sprinkle a light layer of grated cheese on one half of each tortilla, top with an even layer of seasoned chicken, add another light layer of cheese, and fold the empty half over the filling.
Heat the olive oil in a large skillet over medium heat, bringing the pan to approximately 175 C or 350 F.
Place one or two folded quesadillas in the skillet, depending on pan size. Cook undisturbed until the bottom is golden brown and crispy, about 3 minutes.
Carefully flip the quesadillas using a spatula. Cook the second side until golden brown and the cheese inside is completely melted and bubbling, about 2 to 3 minutes.
Transfer the cooked quesadillas to a cutting board and let them rest for 1 minute before slicing each into three wedges. Serve immediately alongside the fresh avocado-cucumber salsa.
Chef's Notes
- For maximum crispiness, use a minimal amount of oil in the pan. A dry, non-stick skillet also works beautifully to toast the tortillas without them becoming greasy.
- Layering the cheese on both the top and bottom of the chicken acts as an edible glue, keeping the quesadilla securely closed during flipping and eating.
- The salsa is best prepared right before cooking the quesadillas. If made too far in advance, the salt will draw excessive water out of the cucumbers, making the salsa watery.
- Ensure your chicken is patted dry before assembling if using leftover shredded chicken stored in liquid, as excess moisture will make the bottom tortilla soggy.
Storage
Refrigerator: 2 days — Store quesadillas and salsa in separate airtight containers. The salsa is best consumed on the first day to prevent avocado oxidation.
Reheating: Reheat quesadillas in a dry skillet over medium-low heat until crisp and the cheese is melted.
