Quesadillas de Pollo

Oaxaca cheese has the texture of mozzarella or string cheese, but is closer in flavor to Monterey Jack. Serve the quesadillas with sour cream, salsa, and guacamole if you'd like.

Country of Origin
Preparation time

1 lb. skinless, boneless chicken breast
1 small onion, finely chopped
3 to 4 tablespoons vegetable oil
1 tbsp. minced jalapeño, fresh or canned
3/4 tsp. salt
2 to 3 sprigs cilantro, coarsely chopped
4 flour tortillas (fajita or burrito size)
1 cup grated Oaxaca cheese, string cheese, or Monterey Jack cheese


1. Cut chicken breast into small strips 1/4 inch wide by 1 inch long. Place in a bowl, add chopped onion and set aside.

2. In a large skillet, heat 2 to 3 tablesoons oil over medium-high heat.. Add chicken with the onion, jalapeño, and salt and cook, stirring, until chicken cooked through, 3 to 4 minutes. Stir in the cilantro and cook for another minute. Remove from heat and transfer to a bowl.

3. Wipe the skillet clean, and add another 1 tablespoon oil. Heat briefly over medium heat and add a tortilla. Place one-fourth of the chicken mixture off center and top with  grated cheese. Fold the tortilla over and cook on both sides for a minute, or until the cheese melts. Remove to a plate and cover to keep warm.

4. Repeat with the remaining tortillas, filling, and cheese. When all of the quesadillas have been made, cut them into wedges. Serve hot.