Grammy's Kitchen · Quesadillas · Restaurant Style Quesadilla
One of 80 quesadillas recipes we measured
from www.chilipeppermadness.com
It ranks #1 of 80 for juiciness among the quesadillas recipes we compared. 6 cooks on www.chilipeppermadness.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 80.
| this recipe | typical | |
|---|---|---|
| fat | 5% | 2% |
| salt | 0% | 0% |
| aromatics | 7% | 6% |
| vegetables and beans | 0% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 4 large flour tortillas (9-10 inch) | |
| 680 g | 1.5 pounds boneless skinless chicken thighs (or breasts) |
| 226 g | 2 cups shredded Chihuahua cheese (or Monterey Jack) |
| 118 g | 1 cup shredded pepper jack cheese |
| 15 g | 1 jalapeño (thinly sliced (or diced)) |
| 75 g | 1/2 white onion (thinly sliced) |
| 27 g | 2 tablespoons olive oil (or other cooking oil) |
| 28 g | 2 tablespoons butter (for the tortillas) |
| 5 g | 2 teaspoons chili powder |
| 2 g | 1 teaspoon cumin |
| 1 g | 1/2 teaspoon garlic powder |
| 1 g | 1/3 teaspoon cayenne pepper |
| 4 g | 1/2-1 teaspoon salt (to taste) |
| 15 g | 1 tablespoon fresh lime juice |
| 12 g | 2 tablespoons fresh cilantro (chopped (optional)) |
Method: 6 steps, published by www.chilipeppermadness.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi. Well, at first, I thought this was a typical destruction of a real quesadilla, but the photo was so enticing that I made them. Yesterday I bought the cheese and chicken and made them for brunch. I followed your instructions to the letter, and boy, these ar” — a cook, 5.0★
“Wow, thank you for this information. We went to a wine tasting in Temecula, CA a couple of months ago and they had an outdoor grill that offered these. They were absolutely fabulous. I noticed that the chicken was thigh meat and it was cut into very small piec” — a cook, 5.0★