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Cajun Chicken quesadillas

55 Min
6 %


11 %


10 %


per 100 g Total Recipe
Gross weight 100 g 909 g
Energy 636 kJ / 152 kcal 5776 kJ / 1381 kcal
Sat. fat 4 g 34 g
Unsat. fat 5 g 38 g
Fibre 1 g 8 g
Salt 252 mg 2290 mg
Author: Marc van Hussen
  • 280 g
    Chicken - Breast fillet
  • 200 g
    Romaine Lettuce
  • 100 g
    Cheddar - medium
  • 30 g
    Bread crumbs
  • 10 g
    Coriander leaves
  • 6 ml
    Olive oil extra-virgin
  • 277 g
    Spicy Salsa
  • 7 g
    Cajun rub
  • 909 g
    Total recipe weight


1 x Flat Oven tray , 1 x Frying pan , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Marinating containers , 1 x Turners , 1 x Baking paper , 1 x Salad bowls , 1 x Pestle & mortar

Preparation time

10 Min

Cooking time

15 Min


If you have no stock of Cajun rub, prepare this first.


Cut the chicken breast into long strips of between 0.5 to 1 cm thick. Drizzle some oil over them and mix well so the chicken is evenly covered.


Put the bread crumbs and the Cajun rub into the Marinating container and mix well with your hands.


Add the chicken to the container, close it off and shake well.


Open the container and check if the chicken is evenly breaded. If it isn't mix it further by hand, you can add a bit more oil or bread crumbs if necessary.


Place the chicken in the fridge and allow to rest for at least 30 minutes. Now grate your cheese and prepare the salsa.


Preheat you oven (for convection - Oven temperature 210°C / 410°F; for a standard oven - Oven temperature 220°C / 428°F).


Place the baking paper on the oven tray and distribute your chicken strips evenly over the surface.


Place the oven tray in the oven and your Cajun chicken should be ready between 10-15 minutes depending on the oven and thickness of the Cajun strips.


Allow the chicken to cool a little, then cut the strips across in two to three pieces; meanwhile place a non stick frying pan on a medium heat.


Take a flour tortilla and distribute some of the chicken over half the tortilla; put some salsa and some grated cheese to taste on the same half of the tortilla, finish it off by tearing some coriander leaves over the filling. Fold the empty half over the filling so it closes like an envelope.


Put the Quesadilla in the pan and toast it with a lid on for approx. 3-4 minutes each side. Slice the romain salad in strips. When done, cut the quesadila into three wedges and serve the quesadilla with some salsa and salad on the side.

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