Peruvian Quesadilla Recipe
Make Peruvian Quesadilla Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Quesadilla filling
Tortillas & assembly
Aji verde (green sauce) - optional
Pickled onions (quick)
Method
Pickled onions (quick)
- 1
Make quick pickled onions
Place thinly sliced red onion in a heatproof bowl. In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar and 1/4 tsp salt; bring to a gentle simmer until sugar dissolves (about 1–2 minutes). Pour hot brine over onions, press down to submerge, let cool to room temperature, then refrigerate while you prepare the rest (minimum 15 minutes).
Aji verde (green sauce) - optional
- 2
Blend green sauce
In a blender or food processor combine 1/2 cup cilantro, 1/4 cup parsley, 1 tsp aji amarillo paste, 1/2 seeded jalapeño, 1 garlic clove, 1 tbsp lime juice, 3 tbsp olive oil and 1/2 tsp salt. Blend until smooth, scraping down sides as needed. Taste and adjust seasoning. If too thick, add 1–2 tsp water to reach desired consistency. Refrigerate until serving.
Quesadilla filling
- 3
Prepare chicken (if not already cooked)
If you don't have pre-cooked shredded chicken, poach two small boneless skinless chicken breasts in simmering water (or chicken stock) for 12–15 minutes until fully cooked; cool slightly and shred with two forks to make about 2 cups.
- 4
Mix filling
In a mixing bowl combine 2 cups shredded cooked chicken, 1.5 cups shredded mozzarella, 1/2 cup crumbled queso fresco, 2 tbsp aji amarillo paste, 1/2 cup finely diced red onion, 1 tsp minced garlic, 1/4 cup chopped cilantro, 1 tbsp lime juice, 3/4 tsp salt, 1/2 tsp black pepper and 1/2 tsp ground cumin. Mix thoroughly until filling is evenly coated. Taste and adjust salt or aji amarillo to your heat preference.
Tortillas & assembly
- 5
- 6
Assemble quesadillas
Lay one large flour tortilla on a work surface. Spread about 3/4 cup of the chicken-cheese filling evenly over half the tortilla, leaving a 1/2-inch border. Fold the tortilla over to enclose the filling and press gently to seal. Repeat to make four folded quesadillas (or adjust to your tortillas and servings).
- 7
Cook quesadillas
Working one or two at a time (do not crowd the pan), add the folded quesadilla to the hot skillet. Cook 2–3 minutes per side over medium heat until golden brown and crisp, pressing gently with a spatula to help the cheese melt. Add additional 1 tbsp butter to the pan halfway through if needed for browning. Total cook time per quesadilla about 4–6 minutes. Transfer to a cutting board and let rest 1 minute before slicing into wedges.
- 8
Serve
Serve warm topped with quick pickled onions and a drizzle or side of aji verde. Garnish with extra chopped cilantro and lime wedges if desired.
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