Cilantro-Lime Chicken Quesadillas

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5 from 6 votes

These chicken quesadillas are loaded with gooey cheese and all the cilantro-lime flavor we could pack in! Perfect for a quick lunch or dinner.

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

Servings: 4 quesadillas

Calories: 461 kcal

Course: Main Course, Lunch

Cuisine: Tex-Mex

Ingredients

1 large chicken breast boneless, skinless
1 teaspoon cumin ground
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 medium white onion sliced
1/3 cup cilantro chopped, fresh
2 tablespoons lime juice about 1 lime
8 (8-inch) flour tortillas
2 cups mozzarella cheese shredded
cooking spray nonstick
1 teaspoon seasoned salt optional

Instructions

Cup of Yum

Place 1 large boneless skinless chicken breast between two pieces of plastic wrap or parchment paper. Use a meat mallet to pound out the chicken breast to an even thickness. Season both sides of the chicken breast with 1 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Swirl the olive oil around to coat the pan and place the chicken into the skillet. Cook for about 5 minutes per side, until the chicken is cooked through to an internal temperature of 165℉. Set aside to rest for about 5 minutes before slicing it into 1/4-inch thick strips or dicing into bite-size pieces.
Meanwhile, without wiping out the skillet, add in your sliced white onion and cook over medium-high heat until soft and translucent, about 7 to 8 minutes, stirring frequently. Transfer the onions to a bowl and add 1/3 cup chopped fresh cilantro and 2 tablespoons lime juice. Stir to combine.
Heat a cast iron skillet (or just the heaviest you’ve got) to medium heat. Assemble your quesadillas with 8 (8-inch) flour tortillas. Place 1/4 cup cheese on a tortilla, top with 1/4 of the onion mixture, lay 1/4 of the chicken on top of that, top with another 1/4 cup of cheese, and finally sandwich it all with another tortilla on top. Assemble 4 quesadillas.
Carefully slide your quesadilla into the heated skillet. Cook for 2-3 minutes. Before flipping, spray the top tortilla lightly with nonstick cooking spray and immediately sprinkle with a little season salt (just a pinch, or 1/8 teaspoon per side). Flip it over and cook the other side for another 2-3 minutes until all the cheese is melted through. You can quickly spray the now-showing tortilla and sprinkle with more season salt, but be sure to flip it over and sear it quickly on the pan for added crispness.
Serve immediately. Slice each quesadilla into quarters for easy serving. Serve plain or with sour cream, guacamole, or hot sauce as desired.

Notes

For a quick and easy shortcut, use 2 cups of leftover, precooked, or shredded rotisserie chicken. Slice shred, or dice the chicken, then season with the same amounts of cumin, salt, and pepper. Heat 2 teaspoons of olive oil in a skillet over medium-high heat. Add the chicken and cook for 3-5 minutes, stirring occasionally, until warmed through and infused with flavor.

Nutrition Information

Serving 1quesadilla Calories 461kcal (23%) Carbohydrates 34g (11%) Protein 24g (48%) Fat 25g (38%) Saturated Fat 10g (50%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 10g (50%) Trans Fat 0.003g (0%) Cholesterol 62mg (21%) Sodium 1555mg (65%) Potassium 289mg (6%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 488IU (10%) Vitamin C 5mg (6%) Calcium 386mg (39%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 quesadillas

Amount Per Serving

Calories 461

% Daily Value*

Serving	1quesadilla
Calories	461kcal	23%
Carbohydrates	34g	11%
Protein	24g	48%
Fat	25g	38%
Saturated Fat	10g	50%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	10g	50%
Trans Fat	0.003g	0%
Cholesterol	62mg	21%
Sodium	1555mg	65%
Potassium	289mg	6%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	488IU	10%
Vitamin C	5mg	6%
Calcium	386mg	39%
Iron	3mg	17%

* Percent Daily Values are based on a 2,000 calorie diet.