Mexican quesadilla takes its roots since the time of conquistadors when the Spaniards came up with putting the stuffing in thin corn cakes borrowed from the Indians captured by them tribes. Traditionally, the filling of quesadillas was cheese, hence Spanish name: queso – cheese + tortilla – flat cake. But over time, filling became more diverse, added different types of meat and vegetables. Try to make quesadillas unusual palatability by cooking it with barbecue sauce and refreshing tropical fruit salsa.
The author of the recipe is Wolfgang Pak, a professional chef, culinary writer
Time: 55 мин.Difficulty: easy Servings: 4 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Quesadilla
- 4 wheat tortillas with a diameter of 30 cm.
- 1/4 Art. grated cheddar and another 1/4 tbsp.
- 1/4 Art. grated white cheese
- 250 gr Finished BBQ Chicken Breasts, Chopped cubes
- 1 red onion, finely chopped
- 1/4 Art. any barbecue sauce
- Cilantro, for decoration
Fruit salsa
- 1/4 Art. diced mango
- 1/4 Art. diced papaya
- 1/4 Art. diced pineapple
- 1 red jalapeno, minced
- Half lime juice
- A pinch of salt
Recipes with similar ingredients: tortilla, chicken breast, sauce salsa, mango, papaya, pineapple, jalapenos, barbecue sauce, cilantro
Recipe preparation:
- Spread 2 tortillas on a flat surface. Evenly distribute 1/4 Art. cheddar, white cheese, chicken and red bow. Pour over barbecue sauce and sprinkle with the remaining cheddar. Cover with other tortillas and squeeze.
- Heat the large skillet over high heat. Add vegetable oil so that it completely covers the bottom of the pan, and turn down the heat to medium. Fry with quesadillas to form golden crust, about 3 minutes. from each side. Exactly fry the second quesadilla.
- Cool for 5 minutes. Cut into 8-10 pieces. Decorate fruit salsa and cilantro. Tropical Fruit Salsa: mix all the ingredients well and leave for 30 minutes, then serve.
