Cheesy Chicken Quesadilla Triangles
A crispy quesadilla stuffed with tender chicken, corn, and melted cheese. Easy to cut into handy triangles.
- Time
- 25 min
- Serving
- 431 kcal
- Ingredients
- ≈ $1.82
- Protein
- 31 g
Ingredients
- 1 Wheat tortillaspack 240 g ≈ $2.50 60 g
- 2 Hard cheesepack 200 g ≈ $2.70 35 g
- 3 Chicken breast filletpack 800 g ≈ $7.23 70 g
- 4 Canned sweet cornpack 340 g ≈ $1.00 30 g
- 5 Sunflower oil 3 ml
- 6 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Poach chicken3 breast in lightly salted water for 12–15 minutes until cooked, then chop finely.
Lay out a tortilla, sprinkle half the grated cheese on one half, then add chicken3 and corn.
Top with the remaining cheese and fold the tortilla in half.
Heat an oiled skillet over medium heat and cook the quesadilla for 2–3 minutes per side until golden.
Remove from the pan when the tortilla is crispy and the cheese is fully melted.
Cut into triangles and serve warm.
Tips
- Why it works
- Boil the chicken whole so it stays juicy and slices easily. If you slice it raw, the juice ruins the tortilla.
- Substitutions
- Replace canned corn with boiled corn, 30 g, or frozen corn (thawed and squeezed dry). You can use Gouda, 35 g, instead of the hard cheese.
- Common mistakes
- If the tortilla isn't cooked through and the cheese hasn't melted, the heat was too low or the quesadilla was flipped too early.
- Storing and reheating
- Keeps for 2 days in the fridge. Reheat in the microwave for 30 seconds, covering the plate with a lid. Don't freeze.
- Serve with
- Serve with lemon juice and sliced fresh cucumber. Works for a family dinner or a picnic.
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