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Skillet Spelt Quesadillas with Smoky Pulled Chicken

Golden spelt quesadilla wedges stacked on a marble board with shredded chicken, melted cheddar and a lime half

Spelt pulled chicken quesadillas are homemade spelt tortillas folded around tomato-braised chicken and melted cheese, then crisped in a skillet. The recipe makes four and takes about 70 minutes, much of it hands-off.

The tortillas use wholemeal spelt flour, olive oil, and warm water. They roll out easily and stay soft inside, with a nutty edge that suits smoked paprika.

The filling stays moist but not wet. That keeps the shell crisp instead of steamed. If sauce still pools in the pan, keep reducing it.

You can cook the chicken 3 to 4 days ahead and keep it in the fridge. On the day, roll the tortillas and finish each quesadilla in about 5 minutes.

Why You'll Love This Recipe

  • Filling cooks ahead and keeps 3 to 4 days
  • Spelt dough needs only a short knead and rolls easily
  • Passata and pantry spices keep the cost low
  • Cheddar and mozzarella give flavor and a clean melt
Two folded spelt tortillas frying in a 12-inch nonstick skillet, cheese bubbling at the edges, spatula lifting one

Ingredient Notes

  • wholemeal spelt flour: Wholemeal gives a nutty flavor and a tender bite. White spelt flour also works, but cut the water to about 135 ml.
  • chicken thighs: Thighs stay moist during the 20-minute braise and shred cleanly. Breasts work too, but check them at 15 minutes because they dry out faster.
  • passata: Passata is smooth, sieved tomato with no seeds or skins. Plain tomato sauce without added sugar is a fine substitute.
  • low-moisture mozzarella: Use a block, not fresh balls in brine. Fresh mozzarella releases water and makes the filling wet.
  • mature cheddar: Mature cheddar gives a sharper flavor than mild. Grate it from a block so it melts without the anti-caking powder found in bagged cheese.
  • smoked paprika: Smoked paprika supplies the smoky note without chilies. Add a pinch of cayenne if you want mild heat.
Hands reaching for quesadilla wedges on a wooden table beside sour cream, salsa and lime in small bowls
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Servings: 4
Estimated Cost: 2.40
Calories: 828
Best Season: all_year_round
Dietary: Contains Dairy, Contains gluten (spelt), Contains meat, High Protein
Description

Homemade spelt tortillas are skillet-crisped around chicken thighs braised in passata, smoked paprika, and cumin, then shredded and melted with cheddar and mozzarella.

Ingredients
    Spelt tortillas
  • 250 g wholemeal spelt flour (plus extra for rolling)
  • 1 tsp baking powder
  • 3/4 tsp fine salt
  • 2 tbsp olive oil ((30 ml))
  • 150 ml warm water (about 40 C / 105 F)
    • Smoky pulled chicken
  • 500 g boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 1 yellow onion (medium (150 g); finely diced)
  • 2 cloves garlic (minced)
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1 tbsp tomato paste
  • 200 ml passata
  • 100 ml chicken stock
  • 1 tsp apple cider vinegar
  • 1/2 tsp fine salt (adjust to taste)
  • 1/4 tsp black pepper
  • 2 tbsp fresh coriander (chopped)
    • To assemble and serve
  • 100 g mature cheddar (grated from a block)
  • 100 g low-moisture mozzarella (grated from a block)
  • 2 tsp olive oil (for brushing the skillet)
  • 120 g plain yogurt (to serve)
  • 1 lime (cut into 4 wedges)
Instructions
    Make the spelt dough
  1. 1
    Whisk the spelt flour, baking powder, and 3/4 tsp salt in a 3-quart / 3 L mixing bowl. Add 2 tbsp olive oil and the warm water, then stir until a shaggy dough forms.
  2. 2
    Knead on a lightly floured surface for 2 minutes, until smooth and slightly tacky. Wholemeal spelt absorbs water slowly, so wait a minute before adding more flour or water. Divide into 4 balls of about 110 g, cover with a damp towel, and let them rest for 15 minutes while the chicken cooks.
    3. Braise and shred the chicken
  3. 3
    Heat 1 tbsp olive oil in a 26 cm / 10-inch deep skillet over medium heat. Cook the onion for 5 minutes until soft and translucent. Add the garlic, smoked paprika, cumin, oregano, and tomato paste, and stir for 1 minute until fragrant.
  4. 4
    Pour in the passata and stock, then add the vinegar, 1/2 tsp salt, and pepper. Nestle in the chicken thighs, bring to a gentle simmer, cover, and cook for 20 minutes, turning once, until a thermometer reads 165 F / 74 C or higher and the meat pulls apart easily. While it cooks, grate the cheddar and mozzarella and toss them together.
  5. 5
    Lift the chicken onto a board and shred it with two forks. Return it to the pan and simmer uncovered for 8 minutes, stirring often, until the sauce clings to the meat and no liquid pools when you tilt the pan. Stir in the coriander and taste for salt.
    6. Cook the quesadillas
  6. 6
    Heat the oven to 100 C / 210 F and set a wire rack over a sheet pan inside it. Heat a 30 cm / 12-inch skillet over medium heat and brush it lightly with olive oil. Roll one dough ball on a floured surface to a 24 cm / 9.5-inch round, about 2 mm thick.
  7. 7
    Lay the round in the skillet and cook for 45 seconds, until the surface blisters and the underside shows pale brown spots. Flip it, scatter a quarter of the cheese over one half, and spoon a quarter of the chicken on top. Fold the other half over and press gently with a spatula.
  8. 8
    Cook for 2 minutes per side, until the shell is golden and crisp and the cheese has melted. Move the quesadilla to the rack in the oven, then roll the next dough ball and repeat with the remaining three, brushing the pan with oil between each. Serve within 15 minutes, cut into 3 wedges, with the yogurt and lime wedges.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 828kcal
% Daily Value *
Total Fat 39g60%
Saturated Fat 14g70%
Cholesterol 160mg54%
Sodium 1200mg50%
Potassium 750mg22%
Total Carbohydrate 52g18%
Dietary Fiber 7g29%
Sugars 6g
Protein 47g94%
Vitamin A 675 IU
Vitamin C 7 mg
Calcium 420 mg
Iron 4.5 mg
Vitamin D 10 IU
Vitamin E 2 mg
Vitamin K 6 mcg
Thiamin 0.3 mg
Riboflavin 0.3 mg
Niacin 13 mg
Vitamin B6 0.6 mg
Folate 40 mcg
Vitamin B12 0.6 mcg
Phosphorus 675 mg
Magnesium 112 mg
Zinc 4.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Check the thighs for 165 F / 74 C or higher, then shred them while hot.
  • Rest the dough at least 15 minutes so it rolls without springing back.
  • Wholemeal spelt absorbs water slowly, so wait a minute before adding extra flour or water.
  • Press the folded quesadilla gently with a spatula so the seam holds.
Keywords: spelt quesadillas, pulled chicken quesadillas, spelt tortillas, spelt chicken recipe, homemade tortillas

Equipment

  • 26 cm / 10-inch deep skillet with lid
  • 30 cm / 12-inch nonstick or cast-iron skillet
  • 3-quart / 3 L mixing bowl
  • rolling pin
  • instant-read thermometer
  • wire rack set over a 33 x 46 cm / 13 x 18 inch sheet pan

Tips

  • Mix the dough only until smooth, because spelt gluten is delicate and doesn't need long kneading.
  • Reduce the sauce uncovered until it clings to the chicken, and check that no liquid pools when you tilt the pan.
  • Grate the cheese from a block and use low-moisture mozzarella, so the filling melts clean instead of releasing water.
  • Roll the next dough ball while the current quesadilla cooks, so the pan stays busy and the timing stays even.
  • Hold finished quesadillas on a wire rack in a 100 C / 210 F oven for up to 15 minutes, not stacked on a plate.

Variations

  • Swap the chicken for two 400 g tins of drained black beans, simmered in the same sauce for 10 minutes, for a vegetarian version.
  • Add 100 g drained sweetcorn and one diced jalapeno to the shredded chicken for sweetness and mild heat.
  • Use about 400 g shredded rotisserie chicken, simmered in the sauce for 5 minutes, to skip the 20-minute braise.

Storage and Reheating

Cooked pulled chicken filling keeps in an airtight container in the fridge for 3 to 4 days. Cool it within 2 hours of cooking. The flavor stays clean, and the sauce thickens slightly as it chills. Wrapped dough balls keep in the fridge for 1 day.

Finished quesadillas keep in the fridge for 2 days, wrapped in parchment inside a container. Reheat them on a wire rack set over a sheet pan at 200 C / 400 F for 10 minutes, until the shell is crisp and the filling is steaming. The oven keeps the tortilla crisp, where a microwave would soften it.

To freeze, pack the filling flat in a freezer bag for up to 3 months and thaw it overnight in the fridge. Rewarm it in a skillet over medium heat until it reaches 165 F / 74 C, then roll and cook the tortillas fresh.

Serving Suggestions

Cut each quesadilla into three wedges and serve hot with plain yogurt and lime wedges. The cool topping softens the smoked paprika and keeps each bite balanced.

A cabbage and carrot slaw, sliced avocado, or a tomato and cucumber salad adds crunch on the side. The plate stays light next to the melted cheese.

For a family dinner, set out the yogurt, lime, and salsa and let everyone add their own. The quesadillas stay easy to share when you cut them into wedges.

Read it online: https://greatbritishspeltrecipes.com/recipe/skillet-spelt-pulled-chicken-quesadillas/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!