Saucepan@saucepan · Shared this recipeFollowMexican · snackQuesadillaCrispy quesadillas with your choice of beef, chicken, or vegetable filling, seasoned with a homemade spice mix.total25 minprep10 mincook15 minservings6Original recipe on recipetineats.comKeep this recipeAdd a copy of Quesadilla to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings6 flour tortillas ), (20cm/8"2 cup shredded Monterey Jack cheese ), 200g, (or other of choice, Note 10.75 cup roughly chopped coriander/cilantro1 cup corn kernels ), (frozen thawed or can drainedONE Filling of Choice, (beef, chicken or vegetable, below )1 tsp each onion powder, dried oregano, salt2 tsp each cumin powder, paprika0.25 tsp each black pepper, optional, cayenne pepper0.5 tbsp olive oil2 garlic cloves, , minced0.5 onion, , finely chopped500 g / 1 lb ground beef / mince1 small red capsicum/bell peppers, , diced2 tbsp tomato paste0.25 cup water, 65 ml2.5 tbsp olive oil500 g/1 lb chicken thighs ), , skinless boneless (Note 22 garlic cloves, , minced1 small onion, , quartered and sliced1 small red capsicum/bell pepper, , diced2 tbsp vegetable oil1 onion, , diced2 clove garlic, , minced1 can black beans, (400g/14oz, drained )1 capsicum/bell pepper ), , diced (any colour1 cup corn ), (canned drained or frozen thawed0.25 cup tomato paste0.25 cup water, 65 mlStepsClear checksTap an ingredient or step to check it off.1Step 1: Place tortilla on work surface. Sprinkle one side with a bit of cheese, top with Filling of Choice. Sprinkle with corn*, coriander and top with cheese. Fold in half.2Step 2: Preheat non stick skillet over medium low heat (no oil, if pan is not non-stick use 2 tsp oil).3Step 3: Place quesadilla in skillet, press down lightly, cover with lid. Cook for 3 minutes until underside is super golden brown and crispy.4Step 4: Carefully flip over the folded edge (see video). Press down lightly. Cook for 3 minutes until crispy (no lid).5Step 5: Transfer to cutting board, cut in half. Serve immediately!6Step 6: Dipping Sauce options: Sour cream, salsa, Avocado Sauce (pictured)7Step 7: Mix ingredients in a small bowl. Use for one of the Fillings Options below.8Step 8: Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes.9Step 9: Add beef and cook, breaking it up as you go. Once it changes from pink to brown, add capsicum. Cook for 1 minute.10Step 10: Add tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.11Step 11: Drizzle chicken with 1 tbsp oil, toss to coat. Sprinkle over Spice Mix, toss well to coat.12Step 12: Heat 1 tbsp oil in a large skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute. Transfer to bowl, cool.13Step 13: Return pan to stove, reduce to medium heat. Add remaining 1/2 tbsp oil. Add chicken and cook for 3 minutes until deep golden. Turn and cook for 3 minutes until cooked through.14Step 14: Transfer chicken to cutting board, rest for 2 minutes then dice and cool. Combine with capsicum mixture.15Step 15: Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum, cook for 1 minute.16Step 16: Add beans, corn, tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.getsaucepan.com/r/978fd444-aeb7-4e08-adba-71facb4f1166 · Original: https://www.recipetineats.com/quesadilla/
