Quesadillas de Pollo Asado con Salsa Verde (Chicken and Cheese Quesadillas)
Crisp corn tortillas folded around stringy melted cheese and smoky achiote chicken, dipped in tangy tomatillo salsa.
Made with Salsa verde (cooked tomatillo salsa) and Corn tortillas from masa harina and Pollo asado marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £1.95 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toss the chicken strips with 120 ml of your ready made pollo asado marinade (see the base recipe). Chill for 30 minutes to 2 hours.
30 min - 2
Heat the oil in a frying pan over a high heat. Cook the chicken and onion for 6 to 8 minutes, until the chicken is cooked through and a little charred and the liquid has cooked away. Tip into a bowl.
7 min - 3
Warm your ready made corn tortillas (see the base recipe) in a dry pan for 20 seconds per side so they bend without splitting.
- 4
Lay a tortilla in the pan over a medium heat. Cover half with a handful of cheese, a spoonful of chicken and a pinch of coriander, then fold over.
- 5
Cook for 2 to 3 minutes per side, pressing gently, until crisp and golden and the cheese has melted. Repeat with the rest.
5 min - 6
Cut into wedges and serve with your ready made salsa verde (see the base recipe) for dipping.
Tips
- Oaxaca cheese melts into long strands and is the authentic choice. Mozzarella is the best UK swap, with a pinch of salt.
- Cook on a medium heat. Too hot and the tortilla burns before the cheese melts.
- Use leftover grilled pollo asado instead of cooking fresh chicken, chopped small.
Storing and freezing
Best eaten fresh. Cooked chicken keeps in the fridge for 3 days. Reheat quesadillas in a dry pan until the cheese is molten and the middle is steaming hot.
Questions
Can I make quesadillas ahead?
Cook the chicken filling up to 2 days ahead and keep it chilled. Assemble and crisp the quesadillas just before serving so they stay crunchy.
Which cheese is best for quesadillas?
Oaxaca cheese is the classic because it melts into strands. In the UK, low moisture mozzarella is the closest swap, and a little mild cheddar adds flavour.
Can I use flour tortillas?
You can, and many northern Mexican quesadillas use them. Corn tortillas keep this version gluten free and give a nuttier, toastier flavour.
More made with salsa verde (cooked tomatillo salsa)
Tortitas de Arroz Rojo con Salsa Verde (Red Rice Fritters with Green Salsa)
GFNFPuerco en Salsa Verde con Arroz Rojo (Pork in Green Tomatillo Salsa)
GFDFEFQuesadillas de Champiñones al Ajillo (Garlic Mushroom Quesadillas)
EFNFBistec en Salsa Verde (Beef Strips in Green Salsa)
GFDFEFSee every dish made with salsa verde (cooked tomatillo salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.