Spicy Chicken and Chorizo Quesadillas

This Spicy Chicken Quesadillas recipe is a variation on a recipe which originated in Mexico and has become very popular worldwide especially in South Western states in the U.S.A.

In southern Mexico the corn tortilla is most commonly used while northern Mexican states tend to use wheat tortillas.

Spicy Chicken and cheese combinations work very well with this dish however whichever fillings you use (spicy beef mince fried with onions and green chilies and cheese is also a very popular filling) this makes for a quick heart warming meal ready in minutes.

A nice fresh green salad on the side compliments this dish well.

Spicy Chicken and Chorizo Quesadillas

Prep Time :  5 Minutes

Cook Time : 10 Minutes

Serves : 2

Ingredients :

• 100 Grams Cooked Chicken Strips
•  50 Grams Chorizo
•  20 Grams minced pickled jalapeño
• 1 tablespoon minced fresh cilantro leaves
• 100 Grams Minced Mozzarella
• 2 (8-inch) flour tortillas
• 3 tablespoons vegetable oil
• Salt

Directions :

• Remove skin from Chorizo, chop into small pieces
• Pan fry Chorizo for 2 to 3 minutes, and drain
• Combine cooked Chorizo, Cooked Chicken strips, Jalapeño, Cilantro, and Mozzarella in a bowl and mix to combine.
• Spread spicy chicken mixture evenly over half of each tortilla, leaving a 1/2-inch border.
• Fold tortilla over and seal edges by pressing down firmly.
• Heat oil in a 10-inch cast iron or nonstick skillet over medium heat until simmering.
• Carefully add both folded tortillas and cook, swirling and moving tortillas around, until golden brown and puffy on first side, (about 2 minutes).
• Using a flexible metal spatula, flip quesadillas, season with salt, and continue cooking until golden brown and puffy on second side, about 2 minutes longer.
• Transfer Spicy Chicken Quesadillas to a paper towel to drain excess oil.
• Cut Quesadillas into triangles and serve immediately.

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