Quesadilla with corn, grana padano and chicken

This quesadilla is a quick and easy meal that delivers big on flavor and satisfaction. Crispy tortillas filled with tender chicken, sweet corn, and rich Grana Padano cheese make for a perfect combination that’s both comforting and delicious. Plus, it’s highly versatile : feel free to customize the filling with your favorite veggies or different proteins based on what you have on hand. Ideal for a hassle-free dinner that everyone will love!

Ingredients:

• around 5 pieces of half chicken breast
• 1 bunch of fresh parsley
• 100 g Grana Padano (or Parmesan/cheese of your choice)
• 1 onion
• 1 can of corn
• 1 red bell pepper
• 6 fresh flatbreads (or tortillas)
• Spice mix: 1 teaspoon sweet paprika, 1 teaspoon granulated garlic, and 1 teaspoon oregano
• Salt and pepper

Preparation:

Wash the chicken breast and cut it into small cubes. In a wok, heat a few tablespoons of olive oil and sauté the chicken together with the spices. Cook until the chicken releases all its juices. Once done, transfer the chicken to a separate bowl.

Meanwhile, wash the bell pepper and cut it into small cubes. Drain the corn from its liquid, peel the onion and slice it thinly. Grate the cheese and wash and chop the parsley.

Once the chicken is cooked, add a little more oil to the same wok and sauté the onion, bell pepper, and corn over high heat for a few minutes, stirring constantly to avoid burning.

When the vegetables are cooked, we transfer them to a separate bowl.

We prepare the flatbreads by spreading cheese over half of each one, then layering the cooked chicken and vegetables on top. Sprinkle with parsley, salt, and pepper. Fold the flatbreads in half and secure the edges with toothpicks, which should be removed after cooking. These toothpicks will help keep the filling inside while you handle them in the pan.

We prepare a bit of oil in a small dish along with a pastry brush. In a preheated non-stick pan, we cook the stuffed flatbreads, brushing them lightly with oil on both sides before frying.

We fry them for about one minute on each side, making sure not to burn them. Use a spatula to flip them gently. If you prefer them crispier, you can cook them a bit longer, but be careful—they can burn quickly.

Don’t forget to remove the toothpicks after taking them out of the pan.

Place the quesadillas on a serving platter and enjoy them warm. They’re absolutely delicious and just as good reheated the next day, so feel free to prepare them in advance or pack them for lunch.

If you try the recipe, let me know how you liked it! 😊

*All photos and texts are the exclusive property of AndreeaCooks.com. Reproduction, in whole or in part, is prohibited without prior written consent and is subject to legal action under applicable copyright laws.