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5.0 from 6 votes

Cilantro-Lime Chicken Quesadillas

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
5 mins
Total Time
30 mins
Servings: 4 quesadillas
Calories: 461 kcal
Course: Main Course , Lunch
Cuisine: Tex-Mex

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 Monounsaturated Fat 10g Trans Fat 0.003g Cholesterol 62mg (21%) Sodium 1555mg (65%) Potassium 289mg (8%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 488IU (10%) Vitamin C 5mg (6%) Calcium 386mg (39%) Iron 3mg (17%)

Nutrition Facts

Serving: 4quesadillas

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.