Chicken quesadillas
These delectable Chicken Quesadillas are a perfect combination of savory, cheesy, and zesty flavors. Packed with seasoned chicken, vibrant vegetables, and melted cheese, they’re an easy way to bring Mexican-inspired flair to your kitchen.
Whether served as a meal or an appetizer, these quesadillas are sure to please. Pair them with salsa, guacamole, or sour cream for an irresistible experience your family and friends will love.
Essential Ingredients for the Perfect Chicken Quesadillas
- Chicken Breast – The star of the dish, tenderized and seasoned to perfection.
- Bell Peppers – A colorful mix of red and green adds sweetness and crunch.
- Onion – Diced and sautéed for a hint of caramelized flavor.
- Garlic – Elevates the filling with aromatic depth.
- Mexican Blend Cheese – Creates a gooey, irresistible filling with every bite.
- Flour Tortillas – A crisp, golden-brown base for holding all the deliciousness together.
- Cilantro and Lime Juice – Brighten the filling with fresh, citrusy notes.
- Seasoning Blend – A medley of spices like cumin, paprika, chili powder, and oregano for authentic flavor.
Steps to Make Chicken Quesadillas
1. Prep and Season the Chicken
Pound the chicken breast to ensure even cooking, then coat with a flavorful spice blend.
2. Cook the Chicken
Sear the chicken until golden, locking in the juices, and let it rest before dicing into bite-sized pieces.
3. Sauté the Vegetables
Deglaze the skillet for added flavor and sauté onions and bell peppers. Enhance with garlic, lime juice, and cilantro.
4. Assemble the Quesadillas
Layer cheese, chicken, and vegetables onto tortillas, then fold and cook until crispy and golden.
5. Serve and Enjoy
Slice and serve warm with your favorite dips like sour cream or guacamole.
Recipe Tips for Success
To elevate the flavors of these quesadillas, opt for freshly shredded cheese rather than pre-packaged varieties for a creamier melt. When sautéing the vegetables, don’t skip the deglazing step—it adds a depth of flavor to the filling. If you’re feeling adventurous, add jalapeños or a sprinkle of smoked paprika for an extra kick.
Storing and Reheating Leftovers
Leftover quesadillas are a breeze to store and reheat. Keep them in an airtight container in the refrigerator for up to three days. To maintain their crispy texture, reheat on the stovetop over low heat, flipping occasionally. Alternatively, use an oven at 300°F for 10-15 minutes. For longer storage, freeze them for up to three months. Flash freeze first to prevent sticking, and reheat straight from frozen for a convenient meal.
Enjoy your homemade Chicken Quesadillas with endless topping possibilities and the perfect blend of flavors!
Chicken Quesadillas Recipe
Ingredients
Quesadillas:
- 4 8-inch flour tortillas, burrito size
- 1 boneless skinless chicken breast just under ¾ lb
- 2-3 cloves garlic minced
- 1 splash chicken broth or dry white wine
- 1 small yellow onion diced
- 1 cup diced bell pepper use a mix of red and green
- 1-2 tablespoons avocado oil or olive oil
- 1 tablespoon cilantro roughly chopped
- 1 tablespoon lime juice
- 1 teaspoon hot sauce
- 1 teaspoon honey
- 1 tablespoon melted butter
- 2 ¾ cups shredded Mexican blend cheese
Seasonings:
- ¾ teaspoon salt
- ¼ teaspoon each of onion powder garlic powder, cumin, paprika, dried oregano, and chili powder
Instructions
- Combine all seasoning ingredients in a small bowl and set aside.
- Slice the chicken breast in half horizontally to form two thinner pieces. Cover with plastic wrap and pound to ½ inch thickness using the textured side of a meat tenderizer. Pat the chicken dry and rub each side with 2 teaspoons of the seasoning blend, reserving the remainder for the vegetables.
- Heat oil in a large nonstick skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove from the skillet and rest for 5 minutes before finely dicing.
- Deglaze the skillet by adding a splash of chicken broth or white wine over medium heat, scraping up browned bits with a silicone spatula. This enhances the flavor of the filling.
- Increase the heat to medium-high and sauté the onions and bell peppers for 2-3 minutes. Stir in garlic, cilantro, lime juice, hot sauce, honey, and the reserved seasoning. Cook for another 2 minutes and remove from heat.
- Wipe the skillet clean and turn the heat to low. Lightly brush melted butter on one side of each tortilla.
- Place a tortilla, butter-side-down, in the skillet over medium-low heat. Sprinkle ½ cup of cheese evenly over the surface. Add one-quarter of the chicken and vegetable mixture onto one half of the tortilla. Allow the cheese to melt and the bottom to turn golden. Fold the tortilla in half to create a half-moon shape, pressing gently with a spatula. Remove from the skillet and repeat with remaining tortillas.
- Slice each quesadilla in half and serve immediately with sour cream, salsa, or guacamole.
Notes
- Optional Add-Ons: Black beans, mushrooms, jalapeños, bacon, avocado, or corn.
- Cheese Suggestions: Shred your own Monterey Jack, Cheddar, Cheddar Jack, or Colby Jack for better texture, but pre-shredded cheese works too.
- Vegetable Tip: Dice veggies finely to prevent them from sliding out during eating.
- Storage: Refrigerate in an airtight container for up to 3 days or freeze for 3 months.
- Freezing Tip: Flash freeze leftovers for 1 hour before transferring to an airtight bag to avoid sticking.
- Reheating: