Chicken Quesadillas
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 people
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Calories
427 kcal
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Course
Main Course, Appetizer
Chicken Quesadillas
Description
Chicken Quesadillas are prepared by flattening and seasoning chicken breasts before searing them to a golden brown crust. After resting, the chicken is diced and combined with sautéed onions, bell peppers, garlic, cilantro, lime juice, hot sauce, honey, and an additional seasoning blend that provides depth with cumin, paprika, oregano, chili powder, and other spices. This filling is wrapped inside large flour tortillas with a generous amount of a Mexican cheese blend that melts during cooking.
The quesadillas are cooked in a pan until the tortillas are crisp and the cheese is melted, yielding a combination of textures from crisp edges to a tender, cheesy interior. This dish can be served with salsa and guacamole to accompany the balanced spicy and sweet flavors.
Leftovers can be refrigerated up to three days or frozen up to three months, with reheating methods including stovetop or oven to restore melted cheese and crisp texture. Add-ons like black beans, mushrooms, and jalapeños provide ways to customize the filling further.
Ingredients
Quesadillas
- 1 chicken breast just under ¾ lb, boneless, skinless
- 1-2 tablespoons avocado oil can cub olive oil
- 1 chicken broth or dry white wine, splash
- 1 yellow onion diced, small
- 1 cup bell pepper diced. I use red and green.
- 2-3 cloves garlic minced
- 1 tablespoon cilantro roughly chopped
- 1 tablespoon lime juice
- 1 teaspoon hot sauce
- 1 teaspoon honey
- 4 flour tortillas burrito size, 8-inch
- 1 tablespoon butter melted
- 2 ¾ cups Mexican blend cheese see notes
Seasonings
- ¾ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon dried oregano
- ¼ teaspoon chili powder
Instructions
- Combine the seasonings and set aside.
- Slice the chicken in half to create 2 thinner slices. Cover with plastic wrap and use the textured side of a meat tenderizer to pound it ½ inch thick. Pat completely dry and rub each side with 2 teaspoons of the combined seasoning. Reserve the remaining seasoning for the vegetables.
- Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side, until a golden crust has developed. Set aside and let rest for 5 minutes, then finely dice.
- Add a splash of chicken broth or white wine over medium heat and use a silicone spatula to “clean” the bottom and sides of the skillet, this will add more flavor to the filling.
- Increase heat to medium-high heat and add the diced onions and peppers. Soften for 2-3 minutes. Add the garlic, cilantro, lime juice, hot sauce, honey, and remaining seasoning and stir to combine and heat through for 2 minutes. Remove and set aside.
- Turn the heat off and wipe the skillet clean. Brush a little melted butter over one side of each tortilla. (This will make the outside crispy and golden.)
- Add a tortilla to the skillet, butter-side-down, over medium-low heat. Sprinkle a heaping ½ cup cheese evenly over the surface.
- Sprinkle one-quarter of the chicken and vegetable filling on one half of the tortilla. Allow the cheese to melt and the bottom of the tortilla to turn golden brown. Once browned, fold it in half to make a half moon shape and press down gently with a spatula. Remove and set aside, repeat for all. Make slight adjustments to the heat (up/down) if/as needed throughout cooking.
- Cut into each piece in half and serve with sour cream, salsa, guacamole, and sour cream!
Notes
- The recipe makes 4 servings; nutritional information is approximate per serving.
- Popular add-ons include black beans, mushrooms, jalapeños, bacon, avocado, and corn for varied flavors.
- Cheese options range from a Mexican blend like Monterey Jack and Cheddar, preferably shredded from a block for better melt and texture.
- Dice vegetables finely to prevent them from sliding out during eating.
- Serve with salsa and guacamole for complementary flavors.
- For freezing, cool quesadillas, flash freeze individually, then store stacked in airtight bags to prevent sticking.
- Reheat on the stove over low heat or in the oven until heated through and cheese is melted; adjust baking time if frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 25g | 8% |
| Protein | 28g | 56% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 1340mg | 56% |
| Potassium | 348mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1724IU | 34% |
| Vitamin C | 52mg | 58% |
| Calcium | 945mg | 95% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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