When making rolled tortilla dishes at home, it’s easy to get carried away with ingredients.
My filling portions are twice as generous as those I had in Vietnam, evolving from “thin wraps” to “thick-crust pizzas.”
Yet, when you bite into the steaming crispy tortilla with stretchy cheese, delivering a hearty, soft, juicy, and savory-sweet filling, it becomes a rich reward for that indulgence!
**Ingredients for Chicken Quesadillas**
– Chicken thigh/breast: 200g
– Bell peppers: 30g
– Onion: 30g
– Garlic cloves: 2
– Sichuan pepper powder: 1/4 tsp
– Five-spice powder: 1/4 tsp
– Black pepper: 1/4 tsp
– Light soy sauce: 1 tsp
– Sugar: 1/2 tsp
– Salt: 1/2 tsp
– Olive oil/cooking oil: 2 tbsp
– Basil flakes: optional, a pinch
– Mozzarella/Cheddar/Swiss cheese: 100g
– Tortillas: 4-5
**Ingredients for Eggplant Quesadillas**
– Eggplant: 1/2
– Tomato: 1
– Cherry tomatoes: 10
– Onion: 30g
– Garlic cloves: 2
– Basil: a few leaves
– Sugar: 1 tbsp
– Salt: 1/2 tsp
– Black pepper: 1/4 tsp
– Soy sauce: 1 tsp
– Tomato pasta sauce: 5 tbsp
– Cooking oil: 2 tbsp
– Mozzarella/Cheddar/Swiss cheese: 100g
– Pickles: 1-2
– Tortillas: 4-5
**Instructions for Chicken Quesadillas**
Step 1: Debone chicken thighs.
Step 2: Dice the chicken.
Step 3: Dice bell peppers, slice onion, and mince garlic.
Step 4: Marinate chicken with Sichuan pepper powder, five-spice powder, black pepper, sugar, salt, light soy sauce, and 1 tbsp olive oil for 10 minutes.
Step 5: Heat oil in a pan, sauté minced garlic and onion slices.
Step 6: Add marinated chicken and stir-fry until color changes.
Step 7: Add bell peppers, stir-fry for 1 minute, then set aside.
**Instructions for Eggplant Quesadillas**
Step 8: Dice tomato, halve cherry tomatoes, and slice eggplant.
Step 9: Heat 1 tbsp oil in a pan over medium heat, pan-fry eggplant until fragrant.
Step 10: Season with salt and black pepper, then set aside.
Step 11: Heat oil again, sauté minced garlic and onion slices.
Step 12: Add diced tomato and cook until soft.
Step 13: Stir in tomato pasta sauce, salt, sugar, black pepper, and soy sauce.
Step 14: Add cherry tomatoes and basil, stir-fry briefly, then set aside.
**Assembly**
Step 15: Lightly oil a skillet, place a tortilla, spread filling on one half, and press with a spatula.
Chicken Filling: Shredded cheese – Diced bell pepper and chicken – Shredded cheese – Chopped basil. Step 16
Eggplant Filling: Shredded cheese – Pan-fried eggplant – Tomato sauce – Shredded cheese – Chopped basil/cilantro + Chopped pickles. Step 17
Heat a pan over medium-low heat until the cheese beneath the tortilla melts. Step 18
Flip the tortilla and continue cooking until the cheese on the other side melts. Step 19
Remove from the pan, cut into small pieces, and serve.
