Chicken strips, veggies, and Mexican spices pack a flavourful punch in these convenient and easy to make hand-held appetizers.
Quesadillas are very popular appetizers in Mexican restaurants. Filled with spiced meat, peppers, onions, and sometimes corn or tomatoes, these crispy filled tortilla snacks turn any party into a fiesta!
The best part of this appetizer recipe is that it can be tailored to suit any palate. Swap out the vegetables for family favourites, make them spicy hot or mild, or use beef strips instead of chicken. The possibilities are unlimited. For chile-heads, add thin slices of jalapeno or other hot peppers, or serve them on the side so everyone can adjust their quesadillas to suit their own tastes. Canned green chiles are also a great addition to the filling.
To make this recipe even easier, use precooked chicken strips instead of cutting up uncooked chicken breasts. This will save you time and energy; two things that are required for party hosts!
For a really fun twist on party food, set up a quesadilla bar. Put out bowls of the cooked and seasoned chicken, sauteed peppers and onions, corn, roasted and diced tomato, hot peppers, and hot or mild salsas and let the guests build their own quesadillas. Then, over a hot plate, cook the quesadillas in a skillet or frying pan as directed below.
When serving these tasty, crispy treats, put out small bowls of sour cream, salsa (provide both hot and mild salsa for guests), and fresh guacamole to dip or top the quesadillas with. Don't forget to stock up on napkins too!
This recipe makes 10 servings, and is easily doubled or tripled for a large gathering.
Chicken Quesadillas
- 2 boneless chicken breast halves, skin removed
- 2-3 tablespoons canola oil
- 1 white onion, sliced
- 1 green bell pepper, cut in strips
- 1 red bell pepper, cut in strips
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 10, 10-inch flour tortillas
- 2 cups Monterrey Jack cheese, shredded
In a large skillet, heat the canola oil for frying. Cut chicken into bite-sized strips and add to the heated oil. Stir-fry the chicken until cooked through and no longer pink in the middle; add onion and peppers and continue stir-frying for two minutes. Add cumin, chili powder, and garlic powder and mix until well combined.
Wrap the tortillas in a kitchen towel and microwave on high for one minute. Spoon the chicken mixture onto half of each tortilla; sprinkle with shredded cheese. Fold the tortillas over each other to create semi-circles full of the chicken and cheese.
Brush each tortilla half lightly with oil or melted butter. In a large skillet, cook the tortillas over medium-high heat for about 4-5 minutes per side, or until crisp and lightly browned. Cut each tortilla into thirds. Serve warm with sour cream, salsa, and guacamole.
Makes 10 servings, 3 wedges each.
