Quesadilla with grilled chicken, tomato and guacamole

Today we are making a short culinary journey to Mexico to discover a ‘quesadilla’ filled with cheese, chicken, tomatoes and, of course, guacamole. It’s easy to prepare but particularly impressive for a slightly out of the ordinary dinner party with friends. Quesadilla is simply a wheat or corn tortilla that, in Mexico, is heated, filled with cheese, vegetables and other ingredients, and then folded over in the shape of a crescent and eaten with one’s hands. The name ‘quesadilla’ comes from the Spanish ‘queso’, which means cheese. Among the ingredients used for the filling, therefore, cheese is obligatory: a top quality cheese blends with the warmth of the tortilla and gives character to the dish. With the cheese is usually added various ingredients such as onions, jalapeños chilli, meat - such as chicken, beef or pork - beans and the ubiquitous guacamole!


  • chicken 250 grams Grilled
  • tomatoes 150 grams
  • cheese 100 grams Fresh pecorino
  • tortillas 2 tortillas
  • guacamole 300 grams
20 minutes Total time
5 minutes Active time
Serves 2 persons
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Grill the chicken and cut into slices. Prepare the guacamole following our basic recipe. Cut the tomatoes into slices. Grate the pecorino cheese onto the tortilla. Distribute the cut tomato slices over the tortilla. Spread with plenty of guacamole, made from avocado, lime, pepper, tabasco, salt and cumin. Slice the grilled chicken and arrange on the tortilla. Cover with a second tortilla and cook on both sides in a pan with plenty of oil until the cheese is melted. Serve the quesadilla in sections with guacamole sauce on the side.

The choice of the cheese is essential for a proper quesadilla. Choose a soft cheese that you can nonetheless grate, and that melts perfectly once heated. Fontal, fontina or edam, to name a few familiar in Italy, are ideal.
The quesadilla comes from Mexico in the colonial era and was inspired by its Spanish cousin the tortilla. Other cousins of quesadilla are the burrito, fajitas, enchiladas and tacos, but also ‘wraps’ in general and, perhaps, the Italian ‘piadina’.

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