Easy Peri Peri Chicken Quesadilla Recipe With Cheese
An easy recipe that can be served as a side or snacking food for movie nights, game days and special dinners. The chicken can be marinated ahead and frozen too, as well as the cheese, veggies and tortillas, so you can this recipe ready quickly when you’re in a hurry.
Recipe Overview
Skill Level:
BEGINNER
Prep Time:
25 MINUTES (plus marinating)
Prep-Ahead?
Yes!
Cook Time:
25 MINUTES
What Makes This Recipe Great
Great for Peri-Peri Fans.
Quick and easy to make, you can marinate the chicken and store it in the freezer.
We use homemade peri-peri seasoning too!
Peri-peri chicken quesadillas are an easy side dish or warm snack that is packed with flavour and great for sharing at parties, game days or movie nights with the whole family.
You can marinate the chicken and freeze before frying, so you can have a quick meal option straight from the freezer.
You can also make this meal completely from scratch with homemade peri-peri seasoning and easy to make flour tortillas, making it budget friendly and great for people who like to have control over what goes into their food.
And, if you love quesadillas check out these baked bean quesadillas or these chicken and chorizo quesadillas.
Check Out More Peri-Peri Recipes:
Equipment Needed:
- Rolling Pin: We use a rolling pin to flatten the chicken breast before marinating. You’ll also need a food bag or clingfilm to place the chicken inside.
- Large Bowl: Use a large mixing bowl that is big enough to hold the marinade and the chicken breasts.
- Large Frying Pan or Cast-Iron Skillet: Use one large enough that the tortillas can lay flat inside.
- Grater: If you haven’t bought pre-grated cheese, you’ll need a grater to do it yourself.
- Sharp Knife and Chopping Board: To slice the chicken, chop the vegetables and cut the quesadillas into wedges.
- Spatula or Tongs: We use a spatula or tongs to flip the chicken while cooking and to handle the quesadillas in the skillet.
- Two Forks: Before placing in the tortillas the cooked chicken needs to be shredded. Use two forks to do this or place the chicken breasts in a stand mixer with the paddle attachment and power gently to break the chicken up inside.
Ingredients:
- Chicken Breasts: Use skinless, boneless chicken breasts for this quesadilla recipe.
- Peri-Peri Seasoning: You can use a shop-bought peri-peri seasoning or make your own homemade peri-peri seasoning with this recipe.
- Lemon Juice And Lemon Zest: Always use unwaxed lemons when using zest.
- Olive Oil: Use a regular cooking olive oil and not extra virgin olive oil.
- Tomato Puree: If you’re outside the UK then you might know this as tomato paste. It’s a concentrated form of cooked tomatoes and not blended tomatoes.
- White Wine Vinegar: Adds acidity to balance the marinade.
- Flour Tortillas: Flour tortillas work best for this recipe. You can also make your own tortilla wraps with this recipe. I always make mine in bulk and store them in the freezer.
- Cheddar Cheese: For the best taste, choose a good-quality mature cheddar cheese.
- Mozzarella Cheese: I tend to choose pre-grated cooking mozzarella which you can also find in a block in most supermarkets. Fresh mozzarella can sometimes produce lots of liquid when melted, so I would recommend grating it up a few hours before and letting it drain in a sieve to remove any excess liquid before using in your peri-peri quesadillas.
- Red Bell Pepper And Green Bell Pepper: You can also use orange and yellow varieties too if you prefer.
- Red Onion: Slice up the onion thinly before adding.
- Fresh Coriander Leaves: Used as a garnish. However, this is an optional extra.
Substitutions and Additions:
Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.
Substitutions
- Chicken Breasts: Substitute with boneless, skinless chicken thighs.
- Lemon Juice and Lemon Zest: Substitute with lime juice and lime zest for a slightly different citrus flavour.
- Olive Oil: Substitute with vegetable oil, sunflower oil or avocado oil.
- White Wine Vinegar: Substitute with apple cider vinegar or rice vinegar.
- Flour Tortillas: Use corn tortillas for a different texture and flavour.
- Cheddar Cheese: Substitute with Monterey Jack or Colby cheese.
- Mozzarella Cheese: Use provolone or Swiss cheese as alternatives.
- Red Onion: Substitute with white or yellow onion, or shallots.
- Fresh Coriander Leaves: You can use fresh parsley leaves instead.
Additions
- Avocado: Add slices of fresh avocado inside the quesadilla for a creamy texture.
- Jalapeños: Add sliced jalapeños to the filling for extra heat.
- Black Beans: Sprinkle some cooked black beans inside the quesadillas, or mash them up and spread them on.
- Corn Kernels: Cooked sweetcorn added inside makes a nice addition.
Smart Shortcuts:
In a rush and need to take some shortcuts with this recipe? Here’s some ideas:
Pre-Cooked Chicken: Buy rotisserie chicken or pre-cooked chicken strips. Shred them, mix with the marinade and gently fry until browned to use in the quesadillas, which saves cooking time.
Pre-Sliced Vegetables: Purchase pre-sliced bell peppers and onions from the store to skip the slicing step.
Pre-Grated Cheese: Instead of grating the cheddar and mozzarella cheese yourself, buy pre-shredded cheese to save time and effort.
Step-By-Step Guide – How To Make Peri-Peri Chicken Quesadillas
Prep-Ahead Time Saving Tips for Peri-Peri Chicken Quesadillas
Planning ahead makes this recipe even faster! Here are some ways to streamline your prep:
TOTAL TIME SAVED:
25 MINUTES
Marinate the Chicken (Save 10 minutes): Add the chicken to the marinade and leave it in the fridge overnight. Alternatively, you can freeze it in the marinade for up to 3 months and defrost when you need it.
Slice the Vegetables (Save 10 minutes): Thinly slice the red bell pepper, green bell pepper, and red onion. Store them in airtight containers in the fridge for up to 3 days. You can also freeze them for 4-6 months.
Grate the Cheese (Save 5 minutes): Grate the cheddar and mozzarella cheeses and store them in separate airtight containers in the fridge for up to 5 days. You can also freeze the cheese for up to 6 months.
Frequently Asked Question
To get extra crispy quesadillas, make sure to cook them in a preheated non-stick skillet with a bit of oil or butter. Press down lightly on the quesadilla while cooking to help the cheese melt and the tortilla crisp up.
Yes, you can use whole wheat tortillas, corn tortillas, or gluten-free tortillas if you prefer. Adjust the cooking time slightly if the thickness of the tortillas changes.
To prevent sticking, make sure your skillet is well-heated and lightly coated with oil or butter before adding the quesadilla. Using a non-stick skillet can also help prevent sticking.
Mastering This Recipe – Expert Tips
- Preheat the Pan: Make sure your frying pan or skillet is hot before adding the chicken. This helps achieve a nice sear and lock in the juices.
- Shred Chicken While Warm: Shred the cooked chicken while it’s still warm for easier shredding and better texture.
- Control the Heat: Cook the quesadillas on medium heat. Cooking too hot can burn the tortillas before the cheese has melted properly.
- Keep Quesadillas Warm: If you’re making multiple shredded chicken quesadillas, keep them warm in a low oven (around 90°C or 200°F) while you finish cooking the rest.
Storage
Peri-Peri Chicken Quesadillas are best eaten fresh as they are made as they have the potential to become soggy after a while. The will keep for a short amount of time if stored correctly.
However, you can store and freeze components of the recipe.
Storing Leftover Quesadillas:
- Allow the leftover quesadillas to cool completely, then store them in an airtight container in the fridge. They will keep for 1-2 days.
Reheating Leftover Quesadillas:
- Oven: Preheat the oven to 180°C (350°F). Place the quesadillas on a baking sheet and cover with foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through.
- Stovetop: Heat a non-stick skillet over medium heat. Place the quesadilla in the skillet and cook for about 1-2 minutes on each side, or until the tortilla is crispy and the cheese is melted.
- Microwave: Place the quesadilla on a microwave-safe plate and cover with a damp paper towel to retain moisture. Heat in 30-second intervals until warmed through, though this method may not keep the tortilla as crispy.
- Air Fryer: Preheat air fryer to 180°C (350°F). Place quesadilla in a single layer in the basket. Heat for 3-5 minutes until crispy and cheese is melted. Let cool slightly before serving.
Freezing:
- I don’t recommend freezing assembled quesadillas. However, you can marinate and freeze the chicken before frying. Just defrost overnight in the fridge the day before you wish to use it. Marinated frozen chicken will keep for 3 months.
- Chopped Peppers and Onions can be frozen too. They can be kept in the freezer for 4-6 months.
- Flour Tortillas can also be frozen, they will keep for 3 months in the freezer when stored correctly in an airtight container or vacuum sealed bag.
Peri-Peri Chicken Quesadillas with Cheese
Ingredients
For The Peri-Peri Chicken
- 2 Large Chicken Breasts
- 1 tbsp Peri-Peri Seasoning
- 1 tbsp Lemon Juice
- 1 tbsp Lemon Zest
- 2 tbsp Olive Oil
- 3 tbsp Tomato Puree
- 1 tsp White Wine Vinegar
For The Quesadillas
- 8 Large Flour Tortillas
- 100 g Cheddar Cheese
- 100 g Mozzarella Cheese
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 small Red Onion
- 1 tbsp Olive Oil
- 5 g Fresh Coriander Leaves, optional
Instructions
- Place a chicken breast in a food bag or between two sheets of clingfilm and flatten it using a rolling pin. Repeat with the second breast, then slice each breast in half.
- In a large bowl, mix the peri-peri seasoning, lemon juice, lemon zest, olive oil, tomato puree, and white wine vinegar.
- Add the flattened chicken pieces to the bowl and mix until well coated in the marinade. Cover and refrigerate for at least 2 hours or overnight.
- Heat a frying pan or skillet over medium-high heat.
- Cook the marinated chicken breasts for a few minutes on each side until fully cooked through.
- While the chicken cooks, grate the cheddar and mozzarella cheeses, and thinly slice the red bell pepper, green bell pepper, and red onion.
- Remove the cooked chicken from the pan and let it rest for a few minutes before shredding it with two forks.
- In the same pan, add 1 tablespoon of olive oil and sauté the sliced red bell pepper, green bell pepper, and red onion until tender and slightly caramelized, about 5-7 minutes. Remove from heat.
- Place 4 tortillas on a clean surface. Sprinkle half of the grated cheese evenly over the tortillas.
- Arrange a portion of shredded peri-peri chicken and sautéed vegetables on top of the cheese.
- Sprinkle the remaining cheese over the chicken and vegetables, then top each with another tortilla.
- Heat a large non-stick skillet or frying pan over medium heat.
- Carefully place one assembled quesadilla into the skillet and cook for about 1-2 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
- Repeat with the remaining quesadillas.
- Cut each quesadilla into wedges and garnish with fresh coriander leaves.
- Serve with sour cream, guacamole, and salsa on the side.
Recipe Notes
- Flattening Chicken: Helps to ensure even cooking and tender results.
- Marinating Time: Marinate the chicken for at least 2 hours or overnight for the best flavour.
- Cheeses: Substitute cheddar and mozzarella with Monterey Jack or Colby.
- Marinated Chicken: Refrigerate for up to 24 hours or freeze for 3 months.
- Cooked Quesadillas: Store in an airtight container in the fridge for 1-2 days.
