Golden, crisp tortillas filled with tender chicken, sweet corn, bell pepper and melted cheese. A little tomato passata keeps the filling juicy, while sweet and smoked paprika add warmth. Serve these chicken quesadillas hot with sour cream for an easy family dinner.

Makes: 5 folded quesadillas
Estimated prep time: 15 minutes
Estimated cook time: 20–25 minutes, depending on skillet size

Ingredients

• 1⅓ lb boneless, skinless chicken breast or thigh meat (600 g)
• 5¼–7 oz shredded melting cheese (150–200 g), about 1⅓–1¾ cups; Monterey Jack, cheddar or a blend works well
• About 1 cup sweet corn kernels (5¼ oz / 150 g), drained if canned
• About ⅓ cup plus 1 tablespoon tomato passata (3½ oz / 100 g)
• 5 flour tortillas; large tortillas work best for this amount of filling
• 1 bell pepper, finely diced
• 1 small onion, finely diced (optional)
• 1 tablespoon vegetable oil
• 1 teaspoon sweet paprika
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and ground black pepper, to taste
• Sour cream, for serving (optional)
• Chopped fresh cilantro, for garnish (optional)

How to Make Chicken, Corn and Cheese Quesadillas

1. Prepare the ingredients. Cut the chicken into small, even cubes. Finely dice the bell pepper and optional onion. Grate the cheese if using a block.

2. Cook the chicken and vegetables. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, until nearly cooked through. Add the bell pepper and onion, if using, and cook for a few more minutes until the vegetables soften.

3. Season the filling. Stir in the sweet paprika, smoked paprika, garlic powder, salt and pepper. Add the corn and passata. Cook for another few minutes, stirring, until the chicken reaches 165°F (74°C) and the filling is thick and moist. If there is excess liquid, let it simmer away before adding the cheese.

4. Add some cheese. Stir part of the grated cheese into the hot filling and remove the skillet from the heat. Save the rest for assembling the quesadillas.

5. Fill and fold. Heat a clean, dry skillet over medium heat. Place a tortilla in the skillet and spread one-fifth of the filling over one half, leaving a small border. Sprinkle with some of the remaining cheese, then fold the bare half over the filling.

6. Toast both sides. Cook until the underside is golden and crisp, then carefully flip and toast the other side until the cheese is melted. Adjust the heat as needed so the tortilla browns without burning. Repeat with the remaining tortillas and filling; cook two at a time if your skillet is large enough.

7. Slice and serve. Transfer to a cutting board, cut into wedges and serve hot with sour cream. Add a little chopped cilantro if you like.

Tips for Crisp, Cheesy Quesadillas

• Keep the filling thick. The passata adds flavor and moisture; it should not turn the filling into a loose tomato sauce. Simmer off extra liquid so the tortillas stay crisp.
• Divide the cheese between filling and assembly. Stirring some into the hot chicken mixture helps bind it, while the rest adds melted cheese between the tortilla layers.
• Use a dry skillet for toasting. The filling is already fully cooked, so this stage is just for browning the tortilla and melting the cheese.
• Avoid overfilling. A thin, even layer is easier to flip. If your tortillas are smaller, use additional tortillas rather than packing in too much filling.

Easy Variations

Use boneless turkey breast or thigh in place of chicken. Chicken thighs give a slightly juicier filling. For variety, add a little drained cooked beans, chopped jalapeño or fresh cilantro, or season with a pinch of ground cumin. Keep additions modest so the tortillas close easily.

Storing and Reheating

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat in a skillet over medium-low heat until the filling reaches 165°F (74°C), then uncover briefly to crisp the tortilla.