In Mexico, the quesadilla is a kind of turnover, namely a filled tortilla, folded in half, and quickly seared in oil. Traditional fillings include cheese, squash flowers, brains or cuitlacoche (black corn fungus).
In the United States, the quesadilla has taken the form of the “wrap” (a fresh tortilla rolled around a filling) which is served as is, without being fried. It is an adaptation that is extremely quick.
You can serve the tortilla cold; simply mix the ingredients in a bowl without heating them.
You can also put the tortillas into a 180° C (350° F) oven for a few minutes, covered with aluminum foil, in order to melt the cheese.
- slice the chicken breasts;
- pour the oil into a skillet; sauté the chicken breast strips over low heat for 5 to 6 minutes until cooked and no longer pink;
- add the drained corn and the salsa; combine and heat through;
- warm the tortillas until very pliable; place each tortilla on a plate;
- place the filling in the centre; sprinkle with cheese; fold over the two sides of the tortilla to enclose the filling; turn it over on the plate to keep it rolled up; serve immediately.
Photo: Old El Paso for quick and easy Mexican
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