How do you cook your chicken for a quesadilla?

[teenyweenytadpole]

Hi, want to make chicken quesadillas tonight as the DD's have requested Mexican Night! Most most of the recipes I have seen just say "cooked chicken". I have an idea the chicken should be moist and sort of shredded, not cut into strips like you would for fajitas. Any idea how to cook it? And would you marinate first? Thanks!

I am making them right now! I fry onions and peppers, add long thin slices of chicken, and cheat by adding a Mexican spice mix with a bit of water, but I think lime or chilli would be just as nice, then fry in the tortillas with salsa and cheese to stick it together. Hth!

Thanks - so not very different from cooking the filling for a fajita then really...will give it a go!

Best to use thick breasts with skin on and bake in oven for 25 mins. Once cooled a little, you can tear them apart, which makes for a better texture than slicing them. Discard the skin, but keep it on for the initial cooking as it keeps it moist.I would second the idea of adding lime, chilli, fresh coriander and a little garlic, I'd do this the second time once its about to go in the quesadilla though.

Do not discard the skin, eat it all in the kitchen when no one is looking

Thanks, unfortunately my chicken doesn't have skin on - never mind! They are just marinating now...cheers.

I usually cut the chicken into small bite size pieces, brown off in a frying pan then add the fajita spice with a small amount of water.

Once cooked I add it to the tortilla with diced spring onion, tomatoes, peppers and lots of grated mozzarella! Then a tortilla on top.

Had these the other day, yum!

Sorry to butt in but have to ask a question! Why do you all add a ,title water to the pan?

Tbh i'm not sure why I do. Just remember reading it on a recipe once. I think it may help the spice coat the chicken more or could help the chicken stay moist.