Crispy Chicken Quesadilla Cone

Ingredients

• 35 g green bell pepper (cut into small pieces)
• 35 g onion (finely diced)
• 30 g jalapeño (chopped)
• 112 g chicken breast (cut into bite‑size pieces)
• 16 g cooking oil (for sautéing (≈1 tbsp))
• 1 tsp minced garlic (fresh or jarred)
• 4 g curry powder (≈½ tbsp, can substitute Mexican seasoning)
• 1 tsp chili powder (optional for extra heat)
• 60 g tomato pasta sauce (or salsa) (≈3 tbsp)
• to taste black pepper powder
• 1 tbsp plain flour (for sealing paste)
• 3 tbsp water
• 2 pieces tortilla (20 cm / 8 in) (cut in half, each half becomes a cone)
• 30 g mozzarella cheese (shredded; pizza mozzarella works)
• enough oil for deep frying (high‑smoke‑point oil (e.g., canola, vegetable))
• to serve sour cream (optional dipping sauce)

Instructions

1. Prep vegetables and chicken

   Dice the green bell pepper, onion, and jalapeño. Cut the chicken breast into bite‑size pieces.

   Time: PT5M

2. Make flour sealing paste

   In a small bowl combine 1 tbsp plain flour with 3 tbsp water. Stir until smooth.

   Time: PT1M

3. Sauté garlic

   Heat 1 tbsp cooking oil in the pan over medium heat. Add 1 tsp minced garlic and fry until it turns white and fragrant.

   Time: PT1M

   Temperature: 350°F

4. Cook chicken

   Add the chicken pieces to the pan. Stir‑fry for 3–4 minutes until the chicken is no longer pink.

   Time: PT4M

   Temperature: 350°F

5. Add vegetables and seasonings

   Add the diced bell pepper and onion. Stir‑fry for 2 minutes. Sprinkle 4 g curry powder, 1 tsp chili powder, and pour in 60 g tomato pasta sauce. Mix well, then turn off the heat. Stir in black pepper to taste and the chopped jalapeño.

   Time: PT3M

6. Shape tortilla cones

   Take each tortilla half. Spread a thin line of the flour paste along one short edge, then roll the tortilla from that edge toward the opposite side to form a cone (like a party hat). Press the seam gently to seal.

   Time: PT2M

7. Fill and seal cones

   Inside each cone, place a small handful of shredded mozzarella, then spoon the chicken‑vegetable mixture. Brush the interior rim with a little flour paste and press to close the opening tightly.

   Time: PT2M

8. Fry the cones

   Heat enough oil in the pan to come halfway up the cones (≈350°F). Gently place the cones seam‑side down and turn them every 30 seconds until they turn dark brown and crispy, about 4 minutes total.

   Time: PT4M

   Temperature: 350°F

9. Drain and serve

   Remove the cones onto paper towels to drain excess oil. Serve immediately with a dollop of sour cream if desired.

   Time: PT1M

Nutrition Facts

Calories

320

Protein

26 g

Carbohydrates

22 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of green bell pepper: red bell pepper, yellow bell pepper
• Instead of onion: shallots, green onions
• Instead of jalapeño: serrano pepper, red chili flakes
• Instead of chicken breast: turkey breast, tofu (for vegetarian version)
• Instead of cooking oil: vegetable oil, canola oil
• Instead of minced garlic: garlic powder (½ tsp)
• Instead of curry powder: Mexican seasoning blend
• Instead of chili powder: cayenne pepper (¼ tsp)
• Instead of tomato pasta sauce (or salsa): store‑bought salsa, marinara sauce
• Instead of black pepper powder: white pepper
• Instead of plain flour: cornstarch slurry
• Instead of tortilla (20 cm / 8 in): flour tortilla, corn tortilla (may need extra sealing)
• Instead of mozzarella cheese: cheddar, monterey jack
• Instead of oil for deep frying: peanut oil, sunflower oil
• Instead of sour cream: Greek yogurt, crema

Equipment Needed

• cutting board
• chef's knife
• small mixing bowl
• measuring spoons
• spatula or wooden spoon
• frying pan or deep skillet
• tongs
• plate (for resting)
• kitchen timer (optional)
• paper towels (optional)

Critical Steps — Do Not Skip

• Shaping the tortilla into a tight cone without tearing.
• Sealing the cone with flour paste to prevent filling leakage.
• Frying at the correct temperature (≈350°F) until golden brown.

Chef Tips from the Video

• Use a high‑smoke‑point oil such as canola or peanut for the best crispness.
• If you like extra cheese pull, add a thin strip of mozzarella along the inside seam before sealing.
• For a smoky flavor, replace half of the tomato sauce with chipotle salsa.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Re‑heat in a skillet or oven to regain crispness.

Freezer: Wrap each cone tightly in foil and freeze for up to 1 month. Fry from frozen, adding 1‑2 extra minutes.

Room temperature: Not recommended; the filling can spoil after 2 hours.

Make-Ahead Tips

• Prepare the chicken filling up to step 5 and refrigerate; reheat briefly before filling.
• Make the flour paste in advance and keep it covered.
• Shape the tortilla cones and seal them (without filling) – store wrapped in plastic wrap and fry when ready.