Quesadillas de Pollo Deshebrado (Shredded Chicken Quesadillas)
Golden folded tortillas oozing cheese and tender shredded chicken, with a fiery salsa for dipping.
Made with Salsa taquera (roasted chile de arbol salsa) and Corn tortillas from masa harina and Shredded chicken (pollo deshebrado). Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £2.13 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
Heat half the oil in a pan and soften the onion for 4 minutes. Add your ready made shredded chicken (see the base recipe) and cook for 4 minutes until steaming hot all the way through.
8 min - 2
Stir in a spoonful of your ready made salsa taquera (see the base recipe), if you like a little heat inside.
- 3
Warm a clean dry frying pan over a medium heat. Lay in one ready made corn tortilla (see the base recipe), cover half with cheese, chicken and coriander, and fold over.
- 4
Cook for 2 minutes each side, pressing down, until the cheese melts and the tortilla has brown spots. Repeat with the rest.
4 min - 5
Cut into wedges and serve with the remaining salsa taquera for dipping.
Tips
- Use warm, supple tortillas. Cold, stiff ones crack when folded.
- Do not overfill, or the cheese will leak and burn in the pan.
- Fry in a dry pan or with just a thin film of oil for a lighter finish.
Storing and freezing
Best eaten fresh. Leftover quesadillas keep in the fridge for 2 days; reheat in a dry pan until steaming hot all the way through.
Questions
What cheese works best?
Oaxaca cheese is the traditional choice. In the UK, low moisture mozzarella melts and stretches in a similar way, and a little cheddar adds flavour.
Can I use flour tortillas?
Yes, they are softer and more common in northern Mexico, but they are not gluten free. Corn tortillas give a more traditional, gluten free result.
Can I freeze them?
Yes. Cool, wrap and freeze for up to 2 months. Reheat from frozen in a hot oven until crisp and steaming hot in the middle.
More made with salsa taquera (roasted chile de arbol salsa)
Tacos Campechanos (Steak and Chorizo Tacos)
GFDFEFTacos al Pastor (Mexico City Pork Tacos with Pineapple)
DFEFNFPepinos y Jícama con Limón y Chile (Mexican Cucumber and Jicama Snack)
GFDFEFBirria de Cerdo (Pork Birria with Salsa Taquera)
GFDFEFSee every dish made with salsa taquera (roasted chile de arbol 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.