Ingredients
Equipment
Method
- Start by placing one tortilla into a dry frying pan over medium heat. Let it warm up for a minute, which helps make it more pliable.
- Spread over a quarter of the grated cheese on one half of the tortilla. This will ensure that the cheese melts perfectly.
- Add half of the cooked chicken on top of the cheese, ensuring even distribution for all those delicious bites.
- Sprinkle half of the cajun seasoning over the chicken, giving it a flavorful punch that will enhance the taste.
- Cut the tomato into slices and add half of it to the tortilla. This adds freshness and juiciness to the filling.
- Finely slice the red onion and scatter it over the top for an added crunch and sweetness.
- Chop the chili and sprinkle half over the tortilla. This step is optional but recommended for those craving a little heat.
- Top with some fresh spinach leaves and another quarter of the cheese, ensuring a rich, melty interior.
- Carefully fold the tortilla over to cover the filling, creating a half-moon shape.
- Cook the quesadilla for about three minutes until the cheese starts to melt and the tortilla turns golden brown. Keep an eye on it to avoid burning.
- Using a fish slice, carefully turn the quesadilla and cook for another three to four minutes, until both sides are golden and the cheese is fully melted inside.
- Remove from the pan and let it cool for a minute before cutting into wedges. This makes for easier handling and serving.
- Repeat with the remaining ingredients to make another quesadilla. You can keep the first one warm in a low oven while you cook the rest.
- Serve the Cajun Chicken Quesadillas cut into wedges with a slice of lime on the side for squeezing over before you enjoy!
Notes
Keep leftovers in an airtight container in the fridge for up to three days. Reheat in a pan for the best texture.