Easy Quesadilla

Easy Quesadilla

Serves 2 Serves 2
Ready in 15 min. Ready in 15 min.



  • 85 g (3 oz) Chicken breast, cooked and shredded
  • 1 tbsp Pickled jalapeño, minced
  • 1 tbsp Coriander leaves, fresh and minced
  • 115 g (4 oz) Emborg Shredded Monterey Jack
  • 2 Flour tortillas, large
  • 2 tbsp Vegetable oil
  • Salt


  • 2 Avocados
  • ¼ Onion, finely chopped
  • 1 tbsp Jalapeño, roughly chopped (adjust to taste)
  • handful Coriander leaves, chopped
  • Salt  
  • 2 tsp Lime juice

Have you ever thought of making quesadilla at home? It’s a great, easy and delicious, quick Mexican dish with a secret ingredient – Monterrey Jack Cheese.


  1. To make the guacamole, grind onion, jalapeño, coriander leaves and salt using a mortar and pestle. Add avocados and mash to the desired consistency.
  2. Mix the chicken breast, jalapeño, coriander, and Emborg Shredded Monterey Jack together to form the stuffing.
  3. Instead of sandwiching the stuffing between 2 pieces of tortilla, fold 1 tortilla in half and stuff the insides with stuffing to about 1 cm thick. Repeat with the other tortilla.
  4. Heat a pan over medium heat. Once hot, add oil and start searing the outsides of the folded tortilla. The aim is to achieve a nice colour on the surface while the stuffing inside has melted through. Flip as many times as necessary to achieve a nice brown crust.
  5. Once done, leave to cool for a couple of minutes to let the cheese mixture solidify a little. Slice into 3–4 pieces and sprinkle with salt before serving.
  6. Serve with the guacamole!
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