Ingredients (Serves 12)

  • 1.200 gr. Chicken mince, Epiloges By Arlyco
  • 1 hot pepper finely chopped
  • 1 tsp cumin, Kania
  • 8 tbsp olive oil, Αrchaika
  • 2 large garlic cloves, finely chopped
  • 1 red onion finely chopped
  • 12 large tortillas, El Tequito
  • 3 cups (350 gr.) grated cheddar cheese, Valley Spire
  • 12 tbsp fresh coriander, finely chopped



    1. In a bowl mix the chicken with the chili pepper, cumin, salt and pepper.
    2. Heat 4 spoonfuls of olive oil in a large fry pan on a medium fire. Add the garlic and onion and sauté for 1 minute.
    3. Add the chicken, sauté till the chicken is cooked, about 10 minutes. Remove the pan from the heat.
    4. Put a tortilla on a plate and sprinkle with cheese. Blend the chicken mix and sprinkle with 2 spoonfuls of coriander and, again, cheese. Layer another tortilla on the cheese.
    5. Repeat the same process with remaining tortillas: cheese, chicken mix and coriander. 
    6. Heat 1 spoonful of olive oil in a pan on low heat. Place the quesadilla and cook each side for about 4 minutes (until cheese melts).
    7. Take the quesadilla and place it on a cutting board, slice it like a pizza. Then place the pieces on a platter.