Quesadilla with Chicken and Corn
Description
The appetizer is quick and easy to prepare. Quesadilla is a type of quick snack that is very common in Mexico. Instead of cherry tomatoes, you can use regular tomatoes—just choose firm ones. Tortillas can be bought or made at home. You can use any cheese, but it must be a hard cheese that melts well, since it is what will hold the filling inside the quesadilla. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making quesadillas with corn and corn. Wash the chicken breast and pat dry with a paper towel. Peel the onion, wash the tomatoes, wash the peppers, and remove the seeds and stem. Drain the liquid from the corn.
- 2
Step 2
Dice the bell pepper. Pour vegetable oil into a skillet and add the pepper.
- 3
Step 3
Cut the onion and add it to the bell pepper.
- 4
Step 4
Cut the cherry tomatoes into 4 pieces and add them to the skillet with the vegetables.
- 5
Step 5
Add canned corn to the skillet.
- 6
Step 6
Place the pan over medium heat for 7 minutes, stirring.
- 7
Step 7
Cut the chicken breast into thin strips. Pour vegetable oil into a skillet and heat it, then add the chicken.
- 8
Step 8
Fry over high heat for 3 minutes, stirring.
- 9
Step 9
Add tomato paste to the frying pan, season with salt and pepper.
- 10
Step 10
Fry for another 3 minutes, stirring.
- 11
Step 11
Add the sautéed vegetables and stir to combine. Heat for 1–2 minutes, then remove from the heat.
- 12
Step 12
Grate the cheese on a fine grater and divide it into four parts. Lay the tortillas on the table and sprinkle cheese on one half of the flatbreads.
- 13
Step 13
Spread the chicken filling evenly over the cheese.
- 14
Step 14
Sprinkle the remaining cheese on top.
- 15
Step 15
Cover the filling with the second half of the flatbread and fry on both sides in a hot skillet for 2–3 minutes.
- 16
Step 16
Serve immediately.