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Chicken Quesadillas
5 from 144 votes

Chicken Quesadillas

Chicken Quesadillas feature seasoned chicken cooked until golden and combined with thick, chunky salsa to create a flavorful filling. This filling is spread in flour tortillas layered with shredded Mexican blend cheese, then cooked to warm the ingredients and melt the cheese, resulting in a satisfying handheld meal with savory spices highlighted by paprika, garlic, and cumin.

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

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

    Cup of Yum
  1. In a small bowl, mix together the salt, smoked paprika, garlic powder, oregano, and cumin. Sprinkle the spice mixture evenly all over the chicken.
  2. 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.
  3. 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.
  4. Meanwhile, shred the chicken. (If the sauce is done before you've finished shredding the chicken, remove it from the heat.)
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 696

% 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.