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Ingredients 11 items

  • 2 teaspoons vegetable oil
  • 300 g chicken breast
  • 1 teaspoons ground cumin
  • 2 cubes MAGGI® Chicken Bouillon
  • 1 cup water
  • 12 flour tortillas
  • 3 cups yellow cheddar cheese
  • 3 medium spring onions
  • 2 medium tomatoes
  • 2 tablespoons pickled jalapeño peppers
  • Sauce of your choice as dip

How to prepare

  1. Heat vegetable oil in a frying pan, add chicken and sauté until half cooked.
  2. Add cumin, MAGGI® Chicken Bouillon, and water and simmer on medium heat until chicken is fully cooked and the liquid is absorbed.
  3. Remove from heat and allow to cool slightly.
  4. Place six tortillas on a flat clean surface, sprinkle cheese evenly between each tortilla, sprinkle equal amounts cooked chicken, spring onions, tomatoes and pickled jalapeños on top.
  5. Place one tortilla on top of each. Gently toast both sides in a frying pan over medium high heat or in a sandwich maker.
  6. Cut quesadillas into wedges and serve with your choice of salsa, guacamole, or sour cream.

Nutritional informations

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