Quesadillas
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6
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Course
Main Course
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Cuisine
Mexican
Quesadillas
Description
Quesadillas are filled with diced chicken breast cooked with chili powder and cumin, giving the meat a mildly spiced, seasoned flavor. The sautéed bell peppers, red onion, and garlic soften and add sweetness and aroma to the filling. Shredded cheddar and Monterey Jack cheeses melt together to create a rich, gooey texture that binds the ingredients inside the warm flour tortillas. Brushing the tortillas with melted butter before cooking ensures a crisp, golden exterior. Cooking the quesadillas in a skillet until golden brown on the outside and melted inside results in a contrast between crunchy and creamy textures.
These quesadillas can be served as a main meal or a hearty snack, accompanied by guacamole, salsa, sour cream, or pico de gallo for additional zest and creamy, tangy notes. Their combination of spiced chicken, sautéed vegetables, and melted cheeses bring variety to a classic preparation.
The recipe suggests using freshly grated cheese for better flavor and texture, but a pre-shredded Mexican blend cheese can be used for convenience. Fresh produce for the vegetables works well to maintain bright flavors and textures. The dish provides versatility in toppings, allowing adjustments to personal tastes.
Ingredients
- 1 1/4 lbs chicken breast diced into 1/2-inch cubes, boneless, skinless
- 2 tsp chili powder
- 1 tsp cumin ground
- salt freshly ground
- black pepper freshly ground
- 4 tsp olive oil divided
- 2 cups bell pepper about 2, I use red and green, chopped
- 2/3 cup onion red, chopped
- 2 garlic minced, cloves
- 1 Tbsp lime juice fresh
- 6 (10-inch burrito size) flour tortillas
- 3 Tbsp butter melted
- 6 oz. cheddar cheese shredded (1 1/2 cups
- 6 oz. Monterey jack cheese shredded (1 1/2 cups
- guacamole for serving (optional
- sour cream
- Pico de Gallo
- salsa
Instructions
- Toss chicken with chili powder, cumin, salt and pepper (about 3/4 tsp salt 1/2 tsp pepper).
- Heat 2 tsp olive oil in 12-inch non-stick skillet over medium-high heat. Add chicken and cook and turn occasionally until fully cooked through, about 6 minutes. Transfer to a medium mixing bowl.
- Heat remaining 2 tsp oil in same skillet. Add bell pepper and red onion and saute until tender, about 6 minutes, while adding in garlic during last 1 minute. Transfer to bowl with chicken, pour in lime and toss.
- Brush top side of tortillas with melted butter. Wipe skillet clean with paper towels, heat over medium heat. Toss cheeses together.
- Transfer one tortilla buttered side down to skillet. Working quickly sprinkle 1/2 cup cheese evenly over one half side of the tortilla then sprinkle with about 3/4 cup of the chicken mixture. Fold top half over, repeat with a second tortilla (you can fit two in the skillet at once).
- Let cook until golden brown on bottom about 2 minutes, then carefully turn to opposite side and continue to cook until golden brown on bottom.
- Repeat process with remaining tortillas, cheese and filling. Cut each quesadilla into 2 or 3 wedges. Serve warm with desired toppings.
Notes
- Use freshly grated cheese when possible for better melting and flavor quality.
- Fresh bell peppers and onions from the produce section provide vibrant toppings that enhance the quesadillas.
- Toppings such as guacamole, pico de gallo, sour cream, and salsa complement the warm quesadillas but are optional.
- Brush tortillas with melted butter prior to cooking to achieve a crisp and golden exterior.
User Reviews
Overall Rating
5
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