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Chicken & Vegetable Quesadilla Recipe


Chicken and Vegetable Quesadilla

Wolfgang Puck offers up his south-of-the-border quesadilla paired with his own red pepper salsa. 

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For the chicken:

  • 1/3 cup olive oil
  • 3 tablespoons lime juice
  • 1 tablespoon jalapeño, chopped
  • 1 tablespoon fresh cilantro, chopped
  • ½ teaspoon salt
  • 2 chicken breast halves, boneless, skinless, grilled or broiled, and sliced into thin strips

For the salsa:

  • 4 Roma tomatoes
  • 1 large red bell pepper
  • 1 poblano chile
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons scallion, chopped
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste

For the quesadillas:

  • 8 large flour tortillas
  • Extra-virgin olive oil
  • 2 cups Monterey Jack cheese, grated
  • Roasted tomato and pepper salsa (see above)
  • Sour cream and cilantro sprigs, for garnish


For the chicken:

In a glass bowl, combine the olive oil, lime juice, jalapeño, cilantro, and salt. Add the chicken strips, toss to coat thoroughly and cover with plastic wrap. Refrigerate for about 1 hour to marinate.

For the salsa:

Working with 1 tomato at a time, hold it over an open gas flame with a long handled carving fork, and turn constantly for about 1-2 minutes until the skin blackens and peels away from the tomato. Repeat with the red bell pepper and poblano chile. If you don't have a gas cooktop, place the Roma tomatoes on a broiler tray directly under a pre-heated broiler. Turn several times until the skins are blackened and peeling. Repeat with the red bell pepper and poblano chile.

Peel, core, seed, and dice the tomatoes, red bell pepper, and chile. Stir together in a medium bowl with the cilantro, scallions, and olive oil. Season with salt and freshly ground black pepper.

For the quesadillas:

With a slotted spoon, remove the chicken mixture from the marinade and place in a clean bowl.  Discard excess marinating liquid. Place 1 tortilla in a lightly oiled, large, heavy skillet set over medium heat. Sprinkle about ¼ cup Monterey Jack cheese over the surface of the tortilla. Top with about ¼ cup of salsa mixture and marinated chicken mixture. Top with another ¼ cup of cheese and another tortilla.

With a flat metal spatula, press down firmly on the quesadilla in the pan to help the cheese melt and the filling to stick together. Cook for about 1 ½-2 minutes. Carefully flip over the entire quesadilla and cook the other side, pressing down with the spatula for another 1 ½-2 minutes. The tortillas should be golden brown and the cheese should be melted. Adjust the heat under the pan if the tortilla is getting too brown. Remove from the skillet; keep warm on a baking sheet in a low oven. Repeat with the remaining tortillas and filling to make 4 quesadillas total.

Cut each quesadilla into 4 wedges; arrange on a hot plate and top each serving with a small dollop of sour cream and a sprig of cilantro.