One-Pan Skillet Chicken & Cheese Quesadilla Börek Tips, FAQ & printable recipe

Tips for success

For an extra-crispy crust, after flipping the börek, you can brush the top with a little melted butter or oil. This will help it brown more evenly and add richness.

If you're using yufka pastry, keep it covered with a damp towel while assembling, as it dries out quickly and becomes brittle.

To make the börek more substantial, you can add a layer of sautéed mushrooms or spinach to the filling. Just make sure to cook off any excess moisture before adding them.

For a smoky flavor, use smoked paprika or add a dash of chipotle powder. The börek is versatile, so feel free to experiment with your favorite cheeses and proteins.

Variations

• Spicy Chorizo and Pepper: Swap the chicken for 400g of fresh chorizo, removed from its casing. Cook it with the onions and peppers, breaking it up with a spoon, until browned and cooked through. Add a dash of smoked paprika for extra depth.
• Vegetarian Mushroom and Spinach: Replace the chicken with 400g of sliced mushrooms and 2 cups of fresh spinach. Sauté the mushrooms until golden, then wilt in the spinach. Season with garlic and thyme. Use the same cheese and tortilla layers.
• BBQ Chicken and Red Onion: Mix the cooked chicken with 1/2 cup of barbecue sauce and a handful of sliced red onions. Use pepper jack cheese instead of cheddar for a smoky, tangy twist. Top with extra cheese and a drizzle of BBQ sauce before serving.
• Breakfast Börek with Eggs: Omit the chicken and instead scramble 6 eggs with the onions and peppers. Layer the tortillas with the scrambled eggs, cheddar, and a sprinkle of cooked bacon or sausage. Cook as directed, until golden and the cheese is melted.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to restore crispness.

Freezer

Freeze the fully cooked and cooled börek in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 10-15 minutes, or in a skillet over medium heat, until hot and crispy. Avoid microwaving, as it will make the crust soggy.

Leftover börek can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet over medium-low heat for a few minutes per side, or in a 350°F (175°C) oven for about 10 minutes, until heated through and crisp again.

You can prepare the chicken filling up to 2 days in advance and keep it refrigerated. When ready to assemble, reheat the filling slightly so it's warm, then proceed with layering the tortillas and cooking. This makes the recipe even quicker on busy nights.

Serving ideas

Serve the börek hot, sliced into wedges, with a side of sour cream, salsa, or a simple green salad. The creamy and tangy accompaniments balance the richness of the cheese and the warmth of the spices.

It's a complete meal on its own, but you can also serve it with rice or beans for a heartier spread.

For a fun presentation, cut the börek into smaller wedges and serve as an appetizer at parties. The cheese pull is always a crowd-pleaser.

You can also top each slice with a dollop of Greek yogurt or a sprinkle of fresh cilantro for a burst of color and freshness.

Frequently asked questions

Recipe card

One-Pan Skillet Chicken & Cheese Quesadilla Börek

Prep 20 minCook 20 minRest 5 minTotal 45 minServes 6

Ingredients

• 400 g diced chicken breast
• 1 medium diced onion
• 1 red bell pepper, diced
• 1 green pepper, diced
• 1 tsp paprika
• 1 tsp ground cumin
• Black pepper, to taste
• Salt, to taste
• 2 tbsp butter, for the skillet
• 3 large flour tortillas (or yufka pastry)
• 4 slices cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded mozzarella cheese, for topping

Instructions

1. Heat a large nonstick skillet over medium-high heat. Add the diced chicken breast and cook, stirring occasionally, until no longer pink. Add the diced onion, red bell pepper, and green pepper. Season with paprika, cumin, black pepper, and salt. Continue to cook, stirring, until the chicken is cooked through and the vegetables are tender, about 5-7 minutes. Transfer the filling to a bowl and wipe the skillet clean.
2. Melt the butter in the same skillet over medium-low heat, tilting to coat the bottom and sides evenly. Remove the skillet from the heat.
3. Place the three flour tortillas in the buttered skillet, overlapping them so they cover the bottom and hang over the edges. The tortillas should form a star-like pattern, with the edges draping over the rim.
4. Lay the cheddar slices evenly over the tortilla base. Spread the cooked chicken and pepper mixture over the cheddar. Sprinkle the 1 cup of shredded mozzarella over the chicken filling.
5. Fold the overhanging tortilla edges inward, one by one, pressing gently to seal the filling inside. The tortillas should form a neat, round parcel.
6. Place the skillet over medium-low heat and cook for 5 minutes, or until the bottom is golden brown and crispy. Carefully flip the börek using a large spatula or a plate. Cook for another 5 minutes on the second side, until golden and the cheese is melted.
7. Sprinkle the extra shredded mozzarella over the top of the börek. Cover the skillet with a lid and cook for 1-2 minutes, until the cheese melts into a bubbly crust.
8. Remove the skillet from the heat and let the börek rest for 5 minutes. This helps the cheese set slightly, making it easier to slice. Use a sharp knife to cut into wedges.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

30 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.