Chicken Quesadillas
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
696 kcal
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Course
Main Course
Chicken Quesadillas
Description
The Chicken Quesadillas recipe begins with seasoning chicken tenderloins or breasts with a blend of salt, smoked paprika, garlic powder, oregano, and cumin, which provides earthy and smoky notes. The chicken is cooked in olive oil until golden and fully cooked, then shredded and combined with salsa that reduces to a thick consistency to form a moist, flavorful filling.
This filling is assembled into large flour tortillas layered generously with Mexican blend cheese. Cooking the assembled quesadilla in a skillet melts the cheese evenly and crisps the tortilla exterior, offering a pleasant contrast in texture between the crunchy tortilla and tender filling. Optional sour cream and lime wedges add cooling and fresh acidity when served.
A useful tip is to remove tendons from chicken tenderloins for better texture, and the filling can be made in advance and stored refrigerated or frozen. Using a good-quality shredded cheese improves melting and flavor.
Ingredients
- olive oil for cooking
- ¾ teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon oregano dried
- ½ teaspoon cumin ground
- 1 pound chicken tenderloins tendons trimmed (see note), or boneless, skinless chicken breasts cut into 1½ strips
- 1 cup salsa such as Chi-Chi's Medium, thick and chunky
- ½ cup water
- 4 large burrito-size 10-inch flour tortillas
- 3 cups Mexican blend cheese see note, shredded; or Monterey Jack cheese
For Serving (optional)
- sour cream
- lime wedges
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
- Remove white tendons from chicken tenderloins with kitchen shears to improve texture before cooking.
- High-quality shredded Mexican blend cheese like Tillamook thick-cut is recommended for best melting and flavor.
- The filling can be prepared up to 2 days ahead and stored in the refrigerator, or frozen for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 696 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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