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