Crispy Chicken Quesadilla
ID: e251fe65...
This recipe guides you to make crispy chicken quesadillas from scratch, featuring homemade soft flatbreads, seasoned chicken breast, fresh lettuce, melted mozzarella cheese, and a creamy, tangy mayo-chili sauce. Perfectly crispy on the outside, and cheesy, juicy, and flavorful on the inside.
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🍳 Cooking Flow
Cook the chicken with spices, soy sauce, ketchup, onions, and capsicum until tender. → Mix flour, salt, oil, and warm water to knead a soft dough; roll out and cook 4 flatbreads. → Whisk mayonnaise, ketchup, and chili flakes to create the spicy mayo sauce. → Cut flatbreads in half, spread sauce, layer with lettuce, cheese, and chicken, then fold into triangles. → Pan-fry the folded quesadillas with a little oil until crispy and golden brown with melted cheese.
Cooking Steps
Brief Cooking Order
Cook the chicken with spices, soy sauce, ketchup, onions, and capsicum until tender. → Mix flour, salt, oil, and warm water to knead a soft dough; roll out and cook 4 flatbreads. → Whisk mayonnaise, ketchup, and chili flakes to create the spicy mayo sauce. → Cut flatbreads in half, spread sauce, layer with lettuce, cheese, and chicken, then fold into triangles. → Pan-fry the folded quesadillas with a little oil until crispy and golden brown with melted cheese.
Introduction
This recipe guides you to make crispy chicken quesadillas from scratch, featuring homemade soft flatbreads, seasoned chicken breast, fresh lettuce, melted mozzarella cheese, and a creamy, tangy mayo-chili sauce. Perfectly crispy on the outside, and cheesy, juicy, and flavorful on the inside.
Step 1
Heat 1.5 tbsp of oil in a pan, add the boneless chicken pieces, and stir. Add garlic powder, ginger powder, chili powder, oregano, black pepper powder, 1/2 tsp of salt, soy sauce, and 1/2 tbsp of tomato ketchup. Mix and fry for 8-10 minutes until the chicken is cooked through.
Step 2
Add chopped onions and capsicum to the cooked chicken. Fry for another 3-4 minutes until the vegetables soften, then turn off the heat and set aside.
Step 3
In a mixing bowl, combine all-purpose flour, 1/2 tsp of salt, and 1 tbsp of oil. Gradually pour in warm water and knead to form a soft, smooth dough. Cover and let it rest.
Step 4
Prepare the sauce by mixing mayonnaise, 2 tbsp of tomato ketchup, and chili flakes in a small bowl until well combined.
Step 5
Uncover the dough and knead it briefly. Divide it into 4 equal portions. Dust with flour and roll each portion into a thin circle.
Ingredients List
Important Notes
Adjust the amount of warm water gradually as flour absorption varies. Add extra flour if the dough is too wet.
Do not overcook the flatbreads during the initial dry pan-frying step; keeping them soft prevents them from cracking when folded.
Toast the finished quesadillas on medium-low heat to ensure the cheese melts thoroughly before the outside gets too dark.
This recipe is based on visual guidance and can be easily customized with store-bought tortillas if preferred.
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