Chicken and Pancetta Quesadillas
Cuisine: Mexican
Author: Kitchens
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
An astounding quesadilla recipe that is full of rich, deep flavors.
  • 4 ounces pancetta, chopped
  • 1/2 pound chicken tenders (marinated with lime, chillies and cilantro), cooked and cut into cubes
  • 1 Cup Cheddar cheese, shredded
  • 8 soft tortilla wraps
  • 1 Cup Mozzarella cheese, fresh
  • 1 ounce Arugula, fresh
  • Salsa
  • 1 Hass avocado, ripe, peeled, stoned and diced
  • 2 vine-ripened Roma tomatoes, deseeded and diced
  • 1 small red chilli, deseeded and diced
  • 1/4 small red onion, finely chopped
  • juice of 1 lime
  • handful of cilantro, fresh, rinsed and dried
  1. Fry the pancetta in a small frying pan for a couple of minutes.
  2. Divide the chicken, pancetta and Cheddar among four tortillas, tear over pieces of mozzarella and sprinkle over the Arugula. Top with remaining tortillas.
  3. Mix together the avocado, tomato, chilli, onion, lime juice and cilantro to make the salsa.
  4. Heat a non-stick frying pan and cook each tortilla stack on one side for 5 minutes, until the cheese melts and the tortilla begins to brown. Flip over (carefully) and brown the other side.
  5. Cut into wedges and serve with the salsa.
Calories: 403 Fat: 19.3g Sugar: 3.6g
Make it vegetarian – substitute the meat fillings with other vegetables, such as red onion, peppers, mushrooms and sweetcorn.
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