Tex-Mex Chicken Quesadillas

Quesadillas are very popular in Southern United States, but two fundamental differences exist between the american and the authentic mexican ones: the mexican ones are made with corn tortillas and each mexican quesadillas is made by folding one single stuffed tortilla in two; the american version, made like a tortilla sandwich with two tortillas, in Mexico is called a sincronizada...

Tex-Mex Chicken Quesadillas

Ingredients for two:

* 4 corn tortillas or wheat
* 1 onion
* 1 red pepper
* 1/2 lb. Sliced chicken
* 1 tablespoon oil
* 1 teaspoon paprika
* 1 teaspoon chicken stock powder
* 1/2 teaspoon cayenne red pepper
* 1/2 teaspoon cumin
* 1 clove garlic, to be pressed in
* 100 gr. grated cheese (Cheddar or Monterey Jack)
* 1 big tomato
* 1 avocado
* Olive oil
* Balsamic vinegar
* Salt and pepper


1) Preheat oven to 400 ˚F. Chop the onion finely. Wash (peel if you do not like the skin of the pepper), then chop the pepper into small dice.

2) In a pan, put one tablespoon of oil and cook the chicken. When golden, add the onions and peppers. Saute a few minutes. Add the Fajita seasoning spices: mix in the spices, press in the garlic and mix everything to coat the chicken well, onion and bell peppers. When the chicken is ready, reserve.

3) On a baking sheet with parchment paper, place a tortilla, sprinkle generously with cheese and put half of the chicken/onion/pepper mixture, re-sprinkle generously with cheese, place a second tortilla on top, and gently press. Repeat this operation with the rest of the tortillas.

4) Bake for about 6 minutes until it is golden.

5) For the tomatoes and avocados accompanying salad, chop the tomatoes and avocado. Put everything in a bowl. Add 3 tablespoons olive oil 1 tablespoon balsamic vinegar. Sprinkle a little salt and pepper. Mix well. Taste, adjust seasoning to suit your taste.

And you're ready, serve your Tex-Mex Chicken Quesadillas...

a hot pepper