Ingredients
Quesadilla Spice Mix (Makes 8)
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp mexican oregano
- ½ tsp black pepper
- ½ tsp cumin
Quesadilla Filling (Makes 1)
- 1 tsp avocado oil, or neutral oil
- ⅓ cup bell pepper, chopped
- ⅓ cup onion, chopped
- ½ cup cooked chicken, chopped
- 1 ½ tsp quesadilla spice, above
Cooking the Quesadilla(s) (Makes 1)
- 1 10" tortilla
- ½ cup cheddar cheese, shredded (40g)
- ¼ tsp salt, omit if your quesadilla spice has salt
Equipment
Method
Quesadilla Spice Mix
- In a small bowl or container, whisk together the chili powder, smoked paprika, garlic powder, onion powder, mexican oregano, black pepper, and cumin.
- Place this in an air tight container, label, and set aside for future use! Should stay fresh for up to 6 months.
Quesadilla Filling
- Prep all your ingredients before beginning. Per person, shred ½ cup cheddar, chop ⅓ cup each of onion and bell pepper, and shred/chop ½ cup of rotisserie chicken. Once you’re ready to cook (if serving multiple quesadillas) you can cook all of the filling together and set aside.
Cooking the Quesadilla(s)
- Preheat a 12″ skillet over medium heat and add 1 tsp avocado oil (or use cooking spray if using a non-stick pan to reduce fat). Once rippling, add in the chopped onion and peppers.
- Cook for 2-3 minutes until softened before tossing in the cooked chicken, 1 ½ tsp seasoning, and ¼ tsp salt per quesadilla. Stir together for 30 seconds – 1 minute until the spices coat the filling and chicken is lightly warmed. Splash a tbsp or two of water in the pan to loosen the spices and transfer the filling to a small bowl or plate.
- Place the pan back on the burner and reduce to medium-low. Add a tortilla to the pan and cover with cheese. Allow it to cook/melt ever so slightly before adding the filling mix to one side of the tortilla.
- Once you know the cheese won’t move when you fold it (it should NOT be completely melted), flip the cheese side over the filling side and press down gently to keep it together. Cook another 2-3 minutes, flipping once or twice to evenly brown the quesadilla.
- Serve with sour cream (or greek yogurt for more protein), salsa, or even avocado aji verde sauce (our fave).
Wipe the pan clean before resuming. This is important if you do not have a non-stick pan so it doesn’t burn
You may use cooking spray or more oil to crisp up the tortilla. I like to spritz some oil on each side to encourage a crispy, golden brown tortilla.