Authentic Mexican Chicken Quesadilla

June 25, 2020

Authentic Mexican Chicken Quesadilla



  • 3 chicken thigh fillets
  • 1 big tomato
  • 1 red capsicum
  • 1 eggplant
  • 1 onion 
  • 1 bunch of cilantro (coriander)
  • 1 cup of sweet corn
  • Garlic
  • 2 tablespoons of olive oil
  • Gouda cheese
  • ground cumin
  • oregano
  • paprika
  • black pepper


  • Slice the chicken fillets and add all the spices (ground cumin, oregano, paprika, black pepper), salt, minced cilantro and garlic.
  • Add 2 tablespoons of oil olive, stir everything and put it in the fridge for 20-30 minutes.
  • Chop onion, capsicum, tomato and eggplant, and fry them in a pan.
  • In 20-30 min take out marinated chicken fillet from the fridge and fry it.
  • Mix fried vegetables with the fried meat, add corn and 2-3 tablespoons of the El Cielo 3Chiles Red Taco Sauce for a bit of spice and a hint of smokiness. The filling is ready!
  • To make chicken quesadilla: put thinly sliced cheese on half the tortilla, then put filling, then thinly sliced cheese once again, fold the tortilla over and put it into the frypan for 30-50 seconds each side.
  • Cut chicken quesadilla in half and serve with sour cream and guacamole.

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