Spicy Chicken Quesadillas

Ingredients

• 400 g Chicken breast (cut into thin strips)
• 2 c. à soupe Olive oil (for cooking the chicken and vegetables)
• 1 c. à café Salt (to adjust to taste)
• 1/2 c. à café Ground black pepper
• 1 c. à café Curry powder
• 1 c. à café Dried garlic powder
• 1/2 c. à café Ground ginger
• 1/2 c. à café Turmeric powder
• 2 c. à soupe Fresh cilantro (chopped, to add at the end of cooking the chicken)
• 1 Red bell pepper (cut into strips)
• 1 Onion (thinly sliced)
• 1 Garlic clove (crushed)
• 1 c. à café Dried oregano
• 1 c. à café Dried thyme
• 4 Wheat tortillas (large, preferably 25 cm in diameter)
• 200 g Grated cheese (cheddar, mozzarella or quesadilla blend)

Instructions

1. Season the chicken

   In a bowl, mix the sliced chicken with salt, pepper, curry, garlic powder, ginger, turmeric and fresh cilantro.

   Time: PT5M

2. Cook the chicken

   Heat 1 c. à soupe olive oil in the pan over medium heat. Add the seasoned chicken and cook 8 minutes, stirring regularly until well browned and cooked through.

   Time: PT8M

   Temperature: Moyen

3. Set aside the chicken

   Transfer the cooked chicken to a plate and keep warm.

   Time: PT1M

4. Sauté the vegetables

   In the same pan, add a drizzle of olive oil, the bell pepper, onion and garlic clove. Increase heat to medium‑high, cover and cook 5‑10 minutes, stirring occasionally until vegetables are tender.

   Time: PT7M

   Temperature: Moyen‑fort

5. Season the vegetables

   Sprinkle the vegetables with salt, pepper, oregano and thyme. Mix quickly.

   Time: PT1M

6. Prepare the filling

   Combine the cooked chicken with the sautéed vegetables in a large bowl.

   Time: PT2M

7. Assemble the quesadillas

   Lightly heat the pan over low heat. Place a tortilla, sprinkle 50 g grated cheese, add a generous layer of filling, then top with another tortilla.

   Time: PT5M

   Temperature: Doux

8. Cook the quesadillas

   Cook 2‑3 minutes on each side until the surface is golden and the cheese melted. Add a drizzle of olive oil on the un‑cooked side if needed.

   Time: PT4M

   Temperature: Moyen

9. Rest and slice

   Remove the quesadilla from the pan, let rest 1 minute, then cut into 4 triangles with a knife.

   Time: PT2M

10. Serve

    Arrange the triangles on a plate, accompany with a small salad or a chorba as desired.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken breast: turkey, firm tofu
• Instead of Olive oil: sunflower oil, rapeseed oil
• Instead of Ground black pepper: white pepper
• Instead of Curry powder: ras el hanout
• Instead of Dried garlic powder: fresh minced garlic
• Instead of Ground ginger: fresh grated ginger
• Instead of Fresh cilantro: flat-leaf parsley
• Instead of Red bell pepper: green bell pepper, yellow bell pepper
• Instead of Onion: shallot
• Instead of Garlic clove: garlic powder
• Instead of Dried oregano: Herbes de Provence
• Instead of Dried thyme: rosemary
• Instead of Wheat tortillas: corn tortillas (gluten‑free)
• Instead of Grated cheese: crumbled feta cheese, goat cheese

Equipment Needed

• Frying pan (25 cm)
• Wooden or silicone spatula
• Chef's knife
• Cutting board
• Cheese grater (optional)
• Cover (lid) for pan (optional)

Critical Steps — Do Not Skip

• Season the chicken before cooking for optimal flavor.
• Cover the vegetables while cooking so they become tender without burning.
• Press the tortillas during assembly so the cheese melts and the two layers stick.

Chef Tips from the Video

• Using pre‑cut chicken strips reduces prep time.
• For extra freshness, add a splash of lime juice just before serving.
• Sprinkle a little smoked paprika on top for extra colour and aroma.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3 days.

Freezer: Not recommended as the cheese may lose its texture.

Room temperature: Consume immediately, otherwise keep refrigerated.

Make-Ahead Tips

• Cook the chicken and vegetables ahead of time, store separately in the refrigerator.
• Grate the cheese and keep it in a covered bowl.
• Assemble the quesadillas just before the final cooking.