There’s something magical about the combo of melty cheese, juicy chicken, and a little bit of heat. That’s exactly what these PERi-PERi Chicken Quesadillas deliver! I found this amazing recipe from @niallkirkland and just had to try it. It turned out so delicious that I had to share it. These are perfect for a cozy lunch, easy dinner, or even meal prep. Plus, they’re packed with protein and loads of flavor. If you’re not into spice, don’t worry there’s a creamy, mild version too.
Method
Cook the Chicken
Start by heating ½ tablespoon of olive oil (or a light spray) in a frying pan over medium heat. Once the oil is hot, add your 400g of chicken breast. Cook the chicken thoroughly, making sure it’s no longer pink in the middle and golden on the outside. This should take around 8–10 minutes depending on the size of your chicken pieces. Stir occasionally so it cooks evenly on all sides. Once fully cooked, remove the chicken from the heat and place it on a plate or cutting board.
Shred the Chicken
Let the chicken rest for a minute or two to cool slightly, then use two forks to shred it. Hold one fork steady and pull the other across the grain of the meat. This helps create tender, juicy shreds that absorb flavor better than chunks.
Cook with Veggies
Return the shredded chicken to the pan and add the diced red onion and diced red pepper. Sauté the mixture for about 5 minutes over medium heat. The onion should soften and become slightly translucent, while the red pepper adds a sweet crunch. Stir often so nothing sticks to the pan or burns.
Add PERi-PERi Sauce and Cheese
Once the veggies are cooked down, it’s time to bring in the heat. Pour in 4 tablespoons of Nando’s PERi-PERi sauce or use a mild mix by combining 2 tablespoons of sauce with 2 tablespoons of natural yogurt. Add 20g of the grated cheese mixture into the pan as well. Stir everything together and let it cook for another 5 minutes so the sauce soaks into the meat and veggies, and the cheese starts to melt into the mix.
Build the Quesadillas
Now it’s time to assemble. Take one tortilla and lay it flat. On one half of the tortilla, sprinkle a layer of mozzarella, followed by a sprinkle of cheddar. Then, spoon 1/3 of the hot chicken mixture over the cheese. Add a little more cheddar on top to help the quesadilla stick together once it’s folded. Fold the other half of the tortilla over the filling to make a half-moon shape.
Toast the Quesadillas
Heat a clean frying pan (non-stick works best) over low to medium heat. Lightly spray or brush it with oil. Place one folded quesadilla into the pan and cook for 2–3 minutes on one side, or until the bottom is golden brown and crisp. Flip it carefully using a spatula, and cook the other side for another 2–3 minutes. The cheese inside should be fully melted and the outside nice and crispy. Repeat this process for the other two quesadillas.
Slice and Serve
Once done, remove the quesadilla from the pan and let it sit for a minute before slicing it helps everything settle and makes slicing easier. Use a sharp knife or pizza cutter to cut it into halves or quarters, and serve immediately while warm and gooey inside.
Necessary Tools
- Frying pan (2 if possible one for the chicken, one for the quesadillas)
- Sharp knife
- Cutting board
- Cheese grater
- Spatula
- 2 forks (for shredding chicken)
PERi-PERi Chicken Quesadillas
Cuisine: AmericanDifficulty: Easy3
servings10
minutes20
minutes30
minutesIngredients
400g chicken breast (or Quorn chicken pieces for a veggie version)
½ tbsp olive oil or spray
3 tortilla wraps
1 red onion, diced
1 red pepper, diced
125g lighter mozzarella cheese, grated
30g lighter cheddar cheese, grated
4 tbsp Nando’s PERi-PERi sauce
Optional mild version mix 2 tbsp PERi-PERi with 2 tbsp natural yogurt
Directions
- Heat the oil in a frying pan. Add the chicken and cook until fully done. Remove the chicken and shred it with two forks. This makes it super tender. Toss the shredded chicken back in the pan with diced onion and pepper. Cook for about 5 minutes, stirring occasionally.
- Add the PERi-PERi sauce and 20g of your cheese mix. Cook everything together for another 5 minutes so it all soaks in that flavor.
- Now build your quesadillas
Sprinkle mozzarella on one half of a tortilla
Add a bit of cheddar
Spoon in 1/3 of the chicken mixture
Top with more cheddar, then fold the tortilla in half - In a clean, lightly oiled pan, cook the folded quesadilla on low to medium heat for 2–3 minutes per side, or until golden brown and crispy.
Notes
- Don’t overfill the tortillas, it’ll make flipping hard and messy.
- Use low to medium heat when toasting so you don’t burn the outside before the cheese melts.
- Let the chicken mixture cool just a little before adding it to the tortillas. It helps prevent sogginess.
- A non-stick pan makes flipping a lot easier (and cleaner!).
Serving Suggestions
- Fresh salsa
- Mashed avocado or guacamole
- A crunchy green salad
- A scoop of bulgur wheat or rice
You can even add sour cream or a drizzle of extra PERi-PERi if you like it spicy!
Fun Fact
PERi-PERi sauce is made from African Bird’s Eye chili and was made popular by Portuguese cuisine in South Africa. It’s spicy, tangy, and full of personality just like these quesadillas.
Conclusion
These PERi-PERi Chicken Quesadillas are everything you want in a quick, tasty meal. Spicy, cheesy, crispy on the outside, and packed with flavor on the inside. They’re super customizable too, so you can go bold or mild depending on your mood. Give them a try you might just find your new favorite wrap!
