Amazing Chicken Quesadilla
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 people
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Calories
375 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Amazing Chicken Quesadilla
Description
This quesadilla recipe starts by browning bite-sized chicken thigh pieces in olive oil, seasoned simply with salt and pepper. Taco seasoning and flour are added to coat the chicken, then chicken stock is simmered in to form a thickened savory sauce. The chicken is removed, and the sauce set aside for layering.
On a heated non-stick skillet, a tortilla is topped with shredded cheddar cheese, chopped green onion, a portion of the cooked chicken, and dollops of the reserved sauce with optional canned green enchilada sauce. Fresh garlic is pressed or minced and added, followed by more cheese and a second tortilla on top. The quesadilla is cooked until golden and the cheese melted, then flipped and cooked on the other side to achieve even crispness.
The result is a flavorful quesadilla with tender, well-seasoned chicken and melted cheese layered between crisp tortillas, suitable for serving with salsa and sour cream. It makes a hearty main dish or substantial snack.
Ingredients
- 1 tablespoon olive oil
- 3 lbs chicken thigh or breasts; boneless, skinless; cut into bite-size pieces
- salt to taste
- black pepper to taste
- 4 tablespoon taco seasoning
- 2 tablespoon flour
- 1 cup chicken stock
- 3 to 4 tablespoon vegetable oil
- 8 flour tortillas medium-sized
- 4 cups cheddar cheese shredded
- 1 cup green onion chopped; aka scallions
- 1 oz. Green enchilada sauce can; optional
- 1 .5 oz. green chiles we like Old El Paso, canned, chopped
- 4 garlic we prefer using a garlic press to add the garlic, if you don't have one, just mince the garlic, cloves, peeled
- salsa for serving
- sour cream for serving
Instructions
- Pre-heat oven to 200°F.
- Heat the olive oil in a large skillet over medium heat.
- Lightly salt and pepper the chicken pieces.
- Cook the chicken in the oil until no longer pink, about 8 minutes.
- Add the taco seasoning and flour and stir to coat the chicken pieces.
- Add the chicken stock and simmer for about 8 minutes, or until slightly thickened.
- Using a slotted spoon, remove the chicken from the skillet to a medium bowl, and pour the sauce into another bowl. Set both aside.
- In a non-stick skillet, heat 1 teaspoon of the vegetable oil and when hot, add 1 tortilla.
- To the tortilla add a handful of cheese, then a pinch of scallions, then about ½ cup cooked chicken.
- Moving quickly, spoon over a couple spoonfuls of the cooked sauce and green enchilada sauce (if using).
- Using a garlic press, press one garlic clove over the top, or if not using a garlic press, sprinkle about ¼ teaspoon of the minced garlic over the top.
- Top with another handful of cheese and top with another tortilla.
- Using a spatula and carefully holding the top tortilla, flip the quesadilla.
- Cook until nicely browned on both sides. Remove from skillet and place on a baking sheet and place in oven to keep warm.
- Repeat the process for remaining 3 quesadillas.
- Cut into fourths and serve with salsa and sour cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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