Ok, so I have a recipe that is easy and quick to make, chicken quesadillas! So why am I making quesadillas? In case you haven’t noticed, I already had a pulled chicken quesadillas recipe on this blog, which I made a while ago. However, my recipe development skills were not as good back then. And although many of the older recipes I uploaded are good. They don’t quite live up to the standards I have now. So, unfortunately, those recipes have to go. Or do they? Basically, what I’m trying to say is that I am upgrading some of my old recipes, rather than just straight up trashing them.
The reason I upgraded the quesadilla recipe, is because one, the old recipe didn’t have enough flavour for my liking. In this recipe, the teriyaki marinade makes the filling taste so dang good! And two, this recipe is so much easier to prepare. Many people like to make quesadillas by putting a tortilla in a pan, then topping that tortilla with their filling and cheese. Then, they stack another tortilla on top. This is what I used to do and it’s fine but honestly, it’s harder to manage and the filling is more likely to fall out when you flip it. I prefer to place the tortilla in the pan, put your cheese and filling on only half the tortilla. Then, fold the other half over the top and then toast on both sides.
I also used mozzarella cheese in my other recipe, but I found that a nice strong cheddar made it so much better (rhyming again!). What cheese would you use for a quesadilla? Do you agree with putting cheddar cheese in chicken quesadillas? I am curious because I see so many different cheeses used for this dish. I suppose it depends on the type of quesadilla you make. Perhaps you could have a pizza style one, then mozzarella would actually work a lot better. Or maybe a spinach and ricotta quesadilla would be nice too.
As I’ve said in many of my posts, a recipe is just a guideline. So don’t feel the need to copy this one 100%. Especially with a simple dish like this. The only thing I would say is to avoid making your filling too saucy. For example, if you want to have a tomato passata chicken filled quesadilla instead, then only add enough sauce to coat the chicken, don’t drench it. Also, avoid using lots of oil or fat. In my experience, too much sauce or too much fat can make the tortillas go soggy rather than nice and toasted.
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Pulled Chicken Teriyaki Quesadilla
- 1.5 L of chicken stock
- 2 chicken breasts brought up to room temperature fat trimmed
- 1 tablespoon of vegetable oil
- 1 red onion peeled and sliced
- 2 garlic cloves peeled and finely chopped
- 5 tablespoons of teriyaki marinade
- 1 handful of coriander roughly chopped
- 4 to rtillas
- 300 g cheddar cheese grated
- - Put your stock in a pot, then bring to a boil over high heat. Add the chicken breasts and bring the stock back to a boil. Once boiling, turn the heat down low and simmer the chicken breasts for 17-18 minutes until cooked through.
- - Use a pair of tongs to transfer the chicken to a chopping board, then shred the meat with 2 forks.
- - Put the shredded meat on some kitchen paper to dry it out a bit.
- - Pre-heat a large pot or frying pan over medium heat. Add your vegetable oil, then add your red onions. Fry the onions for about 10 minutes stirring occasionally until they go nice and brown. from there, add your garlic and fry for another minute. Then, add your chicken and teriyaki marinade and stir through until the chicken is well coated.
- - Turn the heat off, then add your coriander.
- - Get a preferably non-stick frying pan over low-medium heat. Place a tortilla flat in the pan.
- - Put a layer grated cheddar cheese on one half of the tortilla, then put some of your chicken filling on top the cheese. Finish with another later of cheese, the fold the other half of the tortilla over the top.
- - Turn the heat up to medium, then toast the quesadilla on both sides until the bread is golden and the cheese has melted.
- - Serve straight away and enjoy!
- Remember don't be shy with the cheese because that is the glue that holds everything together.
- Don't incorporate too much sauce or fat in your filling.