Chicken Quesadillas
User Reviews
5
Chicken Quesadillas
Description
This recipe begins by seasoning chicken breasts with a blend of kosher salt, garlic powder, onion powder, dried oregano, and freshly ground black pepper. The chicken is pan-cooked with olive oil and soy sauce until cooked through, then set aside to rest. Vegetables including onion, bell pepper, and optionally jalapeno are sautéed in the same pan with soy sauce until tender. The chicken is chopped and combined with the cooked vegetables.
Melted butter is used to warm both sides of large flour tortillas briefly, making them pliable and slightly toasted. The chicken-veggie mixture and shredded Mexican blend cheese are assembled on one tortilla, then topped with another. The quesadilla is cooked in a skillet until the cheese melts and the outside is golden and crisp. Served with sour cream, salsa, and guacamole, these quesadillas offer a satisfying mix of smoky, savory, and creamy flavors with varying textures from tender chicken to crisp tortillas.
Ingredients
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano dried
- ¾ teaspoon black pepper freshly ground
- 1 pound chicken breast each breast sliced in half lengthwise
- 2 tablespoons olive oil
- 4 teaspoons soy sauce divided
- 1 medium onion diced (white or yellow
- 1 medium bell pepper diced (any color
- 1 large jalapeno pepper diced (optional)
- 3 tablespoons unsalted butter divided
- 6 large flour tortillas (10-inch burrito size)
- 3 cups Mexican blend cheese shredded
- sour cream for serving
- salsa
- guacamole
Instructions
- Prepare the chicken: In a small bowl, combine the salt, garlic powder, onion powder, dried oregano, and black pepper.
- Sprinkle the seasoning mix on both sides of the chicken breast.
- Heat the oil in a large skillet over medium-high heat. Add the chicken breasts, drizzle with 2 teaspoons of soy sauce, and cook for 5 to 6 minutes on each side until cooked through. Transfer the chicken to a cutting board and set aside to rest.
- To the same skillet, add the onion, bell pepper, jalapeno, and remaining 2 teaspoons of soy sauce. Cook for 6 to 8 minutes, stirring occasionally, until the onions and peppers are tender and cooked through. Remove the skillet from the heat.
- Chop the cooked chicken into small bite-sized chunks and add it back to the skillet with the onions and peppers. Stir to combine and set aside.
- Warm up the tortillas: Melt ½ tablespoon of butter in a large skillet over medium-high heat. Add a flour tortilla and cook for about 15 seconds per side. Transfer the tortilla to a plate, cover it with aluminum foil or plastic wrap to keep it warm, and repeat the process with the remaining tortillas.
- Assemble: Add a tortilla to the same hot skillet and top with ½ cup of shredded cheese, followed by some of the chicken mixture, and another ½ cup of shredded cheese. Place the second warmed tortilla on top and lightly press down to help the quesadilla keep its shape.
- Cook: Cook the quesadilla for 1-2 minutes per side, or until the bottom of the quesadilla is golden-brown, and the cheese has fully melted. Repeat with the remaining tortillas.
- Serve: Slice each quesadilla into 4 pieces and serve with salsa, sour cream, and guacamole.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 586kcal | 29% |
| Carbohydrates | 24g | 8% |
| Protein | 39g | 78% |
| Fat | 37g | 57% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 140mg | 47% |
| Sodium | 1515mg | 63% |
| Potassium | 551mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 807IU | 16% |
| Vitamin C | 25mg | 28% |
| Calcium | 521mg | 52% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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