If you’ve ever wondered what would happen if Tex-Mex met Nigerian street food, let me introduce you to this Chicken Suya Quesadilla. It’s cheesy, spicy, smoky, and so easy to make that you’ll be whipping it up for lunch, dinner, and even midnight snacks.
The star of this recipe? Suya pepper ; that irresistible mix of ground peanuts, smoky chilli, and spices that brings a taste of Nigerian street food right into your kitchen. Paired with tender chicken breast, gooey cheese, and a soft tortilla, it’s the kind of meal that makes you close your eyes after the first bite.
Ingredients
- Tortillas – soft and fresh
- 1 chicken breast, diced
- 2 tbsps suya pepper
- 2 tbsps sweet chilli sauce
- 1 cup shredded cheese (mozzarella + cheddar mix works beautifully)
- 1 tbsp butter or oil
Optional add-ins: sliced onions, bell peppers, or tomatoes for a burst of colour and crunch.
Method
1. Season the Chicken
In a bowl, toss the diced chicken with suya pepper, a pinch of salt, chicken stock powder, garlic powder, black pepper, sweet chilli sauce, and a tablespoon of oil. Make sure every piece is coated in that rich, spicy mix.
2. Cook the Chicken
Heat a pan over medium heat, add the seasoned chicken, and fry for about 5 minutes until it’s cooked through and slightly charred. Remove from the pan and set aside.
3. Assemble the Quesadilla
Place one tortilla in a clean pan over medium heat. Sprinkle a generous layer of cheese, then add your cooked chicken. If you’re adding onions or peppers, scatter them on top, then finish with another layer of cheese.
4. Seal and Cook
Top with a second tortilla (or simply fold the tortilla in half if you want a smaller portion) and press down gently. Toast each side until golden brown and the cheese is melted to perfection.
5. Serve and Enjoy
Slice into wedges and sprinkle with a little extra suya pepper for that final kick.
💡 Tip: Serve with pepper sauce, garlic mayo, or even guacamole if you want to mix cultures in the most delicious way possible.