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0 from 3 votes

Chicken Quesadilla

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 2 large servings
Calories: 1125 kcal
Course: Main Course , Appetizer
Cuisine: Tex-Mex

Ingredients

  • 2 small chicken breasts 11 oz (300g) or 1 large chicken breast
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoons paprika
  • ½ teaspoon cumin
  • ⅛ teaspoon cayenne pepper
  • salt and pepper to taste
  • 2 tablespoons Frying oil
  • 1 red bell pepper
  • 7 ounces (200g) cremini mushrooms or button mushrooms
  • ½ cup (70g) corn canned
  • 2 cups (200g) shredded mild cheddar or Monterey Jack or Emmentaler/Swiss cheese
  • 4 large tortillas or 6 medium tortillas

Instructions

    Cup of Yum
  1. Prepare the ingredients: Cut the chicken into bite-sized pieces. Dice the bell pepper and slice the mushrooms.
  2. Season the chicken salt, pepper, and spices.
  3. Cook chicken, vegetables, and mushrooms:In a large frying pan, heat one tablespoon of oil over high heat. Add the chicken and cook for about 2-3 minutes without stirring. Then cook, stirring for a few minutes until browned and cooked through. Transfer to a large bowl.
  4. Add the second tablespoon of oil to the pan. Add the bell pepper and mushrooms to the pan and spread out in an even layer. Don't stir for the first 2-3 minutes. Season with salt and pepper. Cook, stirring from time to time, for another 5 minutes, or until browned and tender. Transfer to the bowl with chicken.
  5. Leave the chicken, mushrooms, and bell pepper to cool slightly, then add the corn and grated cheese, stir together, and season lightly with salt and pepper.
  6. Assemble: Divide the filling into 4 parts and spread each part evenly over half of each tortilla. Press the filling slightly to make it more compact. Fold tortillas in half, pressing gently.
  7. Cook quesadillas: Lightly oil a big frying pan and cook the tortillas over medium heat, two at a time, on both sides. They’re ready when lightly browned on both sides and the cheese is melted.
  8. Transfer the tortillas to a plate. While still warm, sprinkle them with salt, and cut each tortilla into 4 parts.
  9. Serve with your favorite condiments (see notes for a recipe).
  10. Enjoy!

Notes

  • Condiments: My favorite condiments for this chicken quesadilla are: simple guacamole (1 mashed avocado + 1 ts lime juice + salt and pepper + pinch of coriander) and sour cream yogurt dip (3 Tbsp sour cream + 2 Tbsp yogurt + 1 ts lime juice + salt and pepper).
  • If using fresh or frozen corn, add it to the pan with the mushrooms and bell pepper.
  • Calories = 1 large serving (1/2 of the recipe). This is only an estimate!

Nutrition Information

Calories 1125kcal (56%)

Nutrition Facts

Serving: 2large servings

Amount Per Serving

Calories 1125

% Daily Value*

Calories 1125kcal 56%

* Percent Daily Values are based on a 2,000 calorie diet.