DSCN1665A yummy twist and shape to a flat tortilla.


4 chicken thighs

1 onion, 1/2 diced small, the other half cut into 4 pieces

1 tomato, peeled and diced small

1 red pepper, diced small

2 celery sticks, cleaned and thinly sliced

3 thyme sprigs

2 tablespoons vegetable oil

1 finely sliced red chilli

1 small chicken stock

2 tablespoons Taco seasoning mix

a pinch of ground cumin

a pinch of ground cinnamon

salt to taste

1/2 cup Pepper Jack cheese, grated

1/2 cup mild Cheddar cheese, grated

8 10 inch flour tortillas

coriander finely chopped


1- Cut the tortillas into round shapes with a cookie cutter.  Cover them with a damp towel until ready to use.


1- In small pan put the chicken thighs, the onion cut in quarters, diced celery, chicken cube, thyme sprigs and add enough water to cover the ingredients.  Simmer until the chicken is cooked.  Do not stir the chicken or the liquid will turn white.

2-  Let the chicken pieces and the stock cool.  Scoop the chicken thighs from the pan and shred them with your hands.  Put the chicken stock aside.

3- Empty the stock into a glass bowl using a strainer. With a fork remove the celery pieces from the strainer and dice them into small pieces.

3- In a frying pan put the oil and over a medium- high heat sauté the diced onion, diced red pepper, slices of chilli, diced tomato until all the ingredients are soft.  Add the Taco mixture, cumin, cinnamon and the shreded chicken.  Fry for 2 to 3 minutes then add 1 cup of the chicken stock.

4- Simmer the mixture until it is cooked and almost dry.  Add salt if necessary and then add the diced celery. Stir and cook for another 2 minutes

5- Layer the mini tortillas with a spoon of the chicken mixture.  Sprinkle them with the cheese mixture and a hand full of fresh coriander.  Cover each mini tortilla with another mini tortilla and press a little bit with the palm of your hands.  Be sure not to overfill them or the filling will ooze out and burn while frying.

6- Put them in a dry non-stick frying pan on a medium heat so that after about 1 minute on each side you are left with a really crispy outside and an oozy cheese melting filling.

7- Serve the quesadillas with a tasty salsa.


1- These chicken quesadillas are packed with flavour.

2- You could also follow this recipe using ground beef which should sautéed in a frying pan, not boiled.











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