Chicken Quesadillas

Name: Chicken Quesadillas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving
Ingredients: olive oil; ¾ teaspoon salt; ½ teaspoon smoked paprika; ½ teaspoon garlic powder; ½ teaspoon dried oregano; ½ teaspoon ground cumin; 1 pound chicken tenderloins; 1 cup thick and chunky salsa; ½ cup water; 4 large burrito-size; 3 cups shredded Mexican Blend or Monterey Jack cheese; sour cream; Lime wedges

User Reviews

5.0

144 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4
Calories
696 kcal
Course
Main Course
Cuisine
American, Mexican, Tex-Mex

Chicken Quesadillas

Iris Warren

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This chicken quesadilla recipe is fast, flavorful, and totally hands-on—the kind of dinner that’s just as fun to make as it is to eat.

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Ingredients

Servings

olive oil for cooking
¾ teaspoon salt
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon ground cumin
1 pound chicken tenderloins, tendons trimmed (see note), or boneless, skinless chicken breasts cut into 1½ strips
1 cup thick and chunky salsa, such as Chi-Chi's Medium
½ cup water
4 large burrito-size 10-inch flour tortillas
3 cups shredded Mexican Blend or Monterey Jack cheese (see note)

For Serving (optional)

sour cream
Lime wedges

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Instructions

In a small bowl, mix together the salt, smoked paprika, garlic powder, oregano, and cumin. Sprinkle the spice mixture evenly all over the chicken.
In a large nonstick skillet over medium-high heat, heat 1½ tablespoons of oil until shimmering. Add the chicken and cook, undisturbed, until golden brown on the first side, 2 to 3 minutes. Flip the chicken, reduce the heat to medium, and continue cooking until the chicken is cooked through, 3 to 4 minutes more. Transfer the chicken to a plate or cutting board.
Add the salsa and water to the skillet. Cook, uncovered, over medium-low heat until most of the liquid is evaporated and the sauce has a thick consistency, 7 to 9 minutes.
Meanwhile, shred the chicken. (If the sauce is done before you've finished shredding the chicken, remove it from the heat.)
Off the heat, add the shredded chicken and any juices that have accumulated on the plate/cutting board to the finished sauce and stir until evenly combined. Transfer the chicken mixture to a plate, reserving half to refrigerate or freeze for another meal. Clean the skillet and return to the stove.
Heat ½ tablespoon of oil in the skillet over medium heat. Place 1 tortilla in the skillet and swirl it around with your hand to coat the bottom evenly with the oil. Sprinkle ¾ cup of the cheese evenly over top, leaving a ½-inch border around the edges. Spread about ⅓ cup of the chicken mixture over half of the tortilla. When the cheese is mostly melted, fold the tortilla over to cover the filling and form a half-moon shape. Cook until the tortilla is crisp and golden and the cheese is melted, adjusting the heat as necessary, 1 to 2 minutes per side. Repeat with the remaining oil, tortillas, cheese, and filling, adjusting the heat as necessary. (Cover the cooked quesadillas lightly with foil to keep them warm.) Let the quesadillas rest a few minutes to allow the filling to set, then cut into wedges and serve with sour cream and lime wedges, if desired.

Notes

Chicken tenderloins typically have a white tendon attached to them. They can be a little tough to chew, so I like to remove them with kitchen shears before cooking. Just pinch the tip of the tendon with your finger and snip where the tendon meets the chicken.
Chicken tenderloins typically have a white tendon attached to them. They can be a little tough to chew, so I like to remove them with kitchen shears before cooking. Just pinch the tip of the tendon with your finger and snip where the tendon meets the chicken.
It’s perfectly fine to use pre-shredded cheese from a bag, but be sure to use a good-quality brand, like Tillamook thick-cut Mexican blend.
Make-Ahead/Freezer-Friendly Instructions: The filling mixture can be made up to 2 days ahead and refrigerated in a covered container or frozen for up to 3 months.

Nutrition Information

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Calories 696kcal (35%) Carbohydrates 48g (16%) Protein 42g (84%) Fat 56g (86%) Saturated Fat 20g (100%) Cholesterol 126mg (42%) Sodium 1619mg (67%) Fiber 4g (16%) Sugar 5g (10%)