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a plate of chicken quesadillas with salsa roja and sour cream on the side

Chicken Quesadillas

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mexican, Tex-Mex
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 700ml passata
  • 250ml chicken stock
  • 2 tsp cumin (see notes)
  • 1½ tsp garlic salt
  • 1½ tsp onion powder
  • ½ tsp ground chilli powder
  • ¼ tsp paprika
  • ⅛ tsp cayenne pepper (see notes)
To Assemble
  • 2 cups shredded chicken (see notes)
  • 4 tortillas
  • ½ cup grated cheese
  • 1 tbsp oil
To Serve
  • sour cream optional

Method
 

  1. Add passata, chicken stock and spices in a large saucepan and bring to a boil. All to boil, uncovered for 15-20 mins or until slightly thickened. Set aside.
  2. Add chicken to a large bowl along with 1/4 to 1/3 cup of the sauce, adding extra if needed. You want the sauce to cover all of the chicken without dripping. Stir thoroughly to combine.
  3. To make the quesadillas, spoon chicken into one half of a tortilla and top with cheese. Fold over and carefully place in a hot, oiled frying pan on medium-high heat and grill for 2-3 mins on each side or until cheese has melted. Repeat with remaining tortillas.
  4. Cut each quesadilla into thirds and serve with the remaining sauce and sour cream to dip.

Notes

  1. If you want this recipe to be even easier, you can replace all of the spices with a sachet of taco seasoning.
  2. These Quesadillas are on the mild side so if you want to make them spicy, simply add extra cayenne pepper.
  3. If you don't have any leftover or supermarket roast chicken, bake two large chicken breasts at 200°C for 30 mins and shred with two forks.