5 from 16 votes
Chicken Quesadillas
These Chicken Quesadillas feature seasoned, tender chicken breast cooked with sautéed onions, bell peppers, and fragrant garlic. Combined with a Mexican cheese blend and wrapped in burrito-sized flour tortillas, the filling blends savory and slightly sweet flavors from a honey and hot sauce glaze. The quesadillas are pan-seared for a golden crust, making for a hearty and flavorful handheld meal.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
4
people
Calories:
427 kcal
Course:
Main Course, Appetizer
Cuisine:
American, Mexican
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 garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon dried oregano
- ¼ teaspoon chili powder
- ¼ teaspoon onion 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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 427
% 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.