Equipment
Ingredients
Chicken Quesadillas
- 4 flour tortillas, large size
- 300 g cooked chicken breast, shredded
- 200 g monterey jack cheese, grated
- 2 g ground cumin
- 15 ml olive oil
Avocado-Cucumber Salsa
- 1 avocado, diced
- 150 g cucumber, diced
- 40 g red onion, finely diced
- 10 g fresh cilantro, chopped
- 30 ml lime juice, freshly squeezed
- 3 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 793 kcal
- Protein
- 37 g
- Carbohydrates
- 52 g
- Fat
- 49 g
- Fiber
- 6 g
- Sugar
- 2 g
- Sodium
- 1244 mg
- Saturated Fat
- 17 g
- Monounsaturated Fat
- 23 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 110 mg
- Potassium
- 558 mg
- Calcium
- 500 mg
- Iron
- 4.2 mg
- Magnesium
- 101 mg
- Phosphorus
- 545 mg
- Zinc
- 3.3 mg
- Vitamin A
- 142 mcg
- Vitamin C
- 12 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 2.6 mg
- Vitamin K
- 19 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.38 mg
- Riboflavin
- 0.57 mg
- Niacin
- 10.8 mg
- Folate
- 122 mcg
- Water
- 144 g
Sources: USDA FoodData Central
Method
Prepare the salsa ingredients by dicing the avocado, cucumber, and red onion, and chopping the cilantro.
In a mixing bowl, gently toss the diced avocado, cucumber, red onion, and cilantro with the lime juice and kosher salt. Set aside to allow the flavors to meld.
In a separate bowl, toss the shredded cooked chicken with the ground cumin to evenly distribute the seasoning.
Lay the flour tortillas flat. Sprinkle a light layer of grated cheese on one half of each tortilla, top with an even layer of seasoned chicken, add another light layer of cheese, and fold the empty half over the filling.
Heat the olive oil in a large skillet over medium heat, bringing the pan to approximately 175 C or 350 F.
Place one or two folded quesadillas in the skillet, depending on pan size. Cook undisturbed until the bottom is golden brown and crispy, about 3 minutes.
Carefully flip the quesadillas using a spatula. Cook the second side until golden brown and the cheese inside is completely melted and bubbling, about 2 to 3 minutes.
Transfer the cooked quesadillas to a cutting board and let them rest for 1 minute before slicing each into three wedges. Serve immediately alongside the fresh avocado-cucumber salsa.
Chef's Notes
- For maximum crispiness, use a minimal amount of oil in the pan. A dry, non-stick skillet also works beautifully to toast the tortillas without them becoming greasy.
- Layering the cheese on both the top and bottom of the chicken acts as an edible glue, keeping the quesadilla securely closed during flipping and eating.
- The salsa is best prepared right before cooking the quesadillas. If made too far in advance, the salt will draw excessive water out of the cucumbers, making the salsa watery.
- Ensure your chicken is patted dry before assembling if using leftover shredded chicken stored in liquid, as excess moisture will make the bottom tortilla soggy.
Storage
Refrigerator: 2 days — Store quesadillas and salsa in separate airtight containers. The salsa is best consumed on the first day to prevent avocado oxidation.
Reheating: Reheat quesadillas in a dry skillet over medium-low heat until crisp and the cheese is melted.
Troubleshooting
Tortillas burn before the cheese melts
Cause: The skillet heat is too high
Fix: Reduce the heat immediately to low and cover the skillet with a lid to trap the heat, encouraging the cheese to melt quickly
Prevention: Allow the pan to heat evenly on medium or medium-low heat rather than high heat
Filling falls out when flipping
Cause: Overfilling the tortilla or flipping too quickly
Fix: Scoop the fallen filling back into the quesadilla and press down firmly with the spatula to glue it together with the melted cheese
Prevention: Leave a small border around the edge of the tortilla without filling and use a wide spatula to support the entire quesadilla while flipping
Cultural Context
Quesadillas originated in central and northern Mexico, traditionally crafted from fresh corn tortillas and stringy, meltable Oaxaca cheese. The flour tortilla variant became exceptionally popular in the northern states of Mexico and the American Southwest, evolving into a quick, versatile canvas for leftover proteins. Pairing this rich, toasted dish with a vibrant, acidic avocado and cucumber salsa creates a perfect culinary balance.
