The Best Chicken Quesadillas
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Servings
8 quesadillas
-
Course
Main Course
-
Cuisine
Mexican
The Best Chicken Quesadillas
Description
The recipe starts with a seasoning blend of salt, onion and garlic powders, oregano, cumin, chili powder, paprika, and black pepper. Half of this mix is tossed with cooked chopped chicken, while the rest flavors sautéed mushrooms, onions, and bell peppers cooked in a bit of oil with added broth or water to keep the veggies crisp-tender.
Quesadillas assemble by layering shredded Monterey Jack and cheddar cheese, seasoned chicken, and sautéed vegetables between halved flour tortillas, folding them over. Cooking on a medium to medium-low heat skillet with oil crisps the tortillas and melts the cheese, while the seasoned filling provides a robust taste with mild heat and earthy spices.
These quesadillas can be served as a main meal or snack and are easily customized by changing vegetables, cheeses, or protein. They offer a hearty combination of creamy cheese, tender chicken, and vegetables with a crisp exterior.
Variations include swapping vegetables like adding jalapeños for heat, using different cheeses, or replacing the chicken with ground meats or additional veggies. Freshly grated cheese is recommended for better melting and texture.
Ingredients
Seasoning Mix:
- 1 teaspoon salt coarse, kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon oregano dried
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika smoked or regular
- ¼ teaspoon black pepper coarsely ground
Quesadillas:
- 4 cups chicken cooked, chopped
- 1 tablespoon neutral cooking oil generic cooking oil
- 2-3 cups mushroom sliced, optional
- 2 medium bell pepper any color, cored and sliced into thin strips
- 1 large onion sliced into thin half moon strips
- 2-3 tablespoons broth or water
- 2 cups Monterey jack cheese shredded
- 1 cup cheddar cheese medium or sharp, shredded
- 8 inch flour tortillas
Instructions
- In a small bowl, add all the seasoning ingredients. Mix well.
- Toss the chicken with 1/2 of the seasoning mixture. Set aside.
- In a 12-inch nonstick skillet, heat the oil over medium heat. Add the mushrooms (if using), onions, and bell peppers. Sprinkle the remaining seasoning mixture over the veggies. Cook, stirring often, until the onions start to turn translucent and the vegetables start to soften.
- Add 2-3 tablespoons water or broth (omit this if there is already liquid in the pan from the mushrooms or other veggies). Continue cooking over medium heat for 2-3 minutes until the veggies are crisp-tender and the liquid has reduced slightly.
- Assemble the quesadillas by spreading cheese on 1/2 of each tortilla. Top the cheese with chicken, veggies, more cheese, and then fold the tortilla in half over the filling ingredients.
- Heat a 12-inch nonstick skillet (or griddle) over medium or medium-low heat. Add a touch of oil to the pan for a crispier quesadilla. Cook the quesadillas on one side until golden, moderating the heat as needed, pressing lightly with a spatula to compress and flatten a bit, if desired. Carefully flip the quesadillas with the spatula and cook on the other side until the tortilla is golden and the filling and cheese is hot and melted.
- Cut into triangles and serve immediately. (Or keep the cooked quesadillas warm on a baking sheet in a 200 degree oven until ready to serve.)
Notes
- The recipe adapts well with various vegetables, cheeses, and meats to suit personal preferences.
- Freshly grated cheese melts more smoothly than pre-shredded varieties.
- Use any bell pepper variety or add heat with jalapeños; mushrooms are optional.
- Meat can be swapped or omitted to make a veggie quesadilla.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8quesadillas
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 quesadilla | |
| Calories | 456kcal | 23% |
| Carbohydrates | 31g | 10% |
| Protein | 38g | 76% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 937mg | 39% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
