Chicken Quesadillas Recipe
These delectable Chicken Quesadillas are brimming with seasoned chicken, vibrant peppers, onions, and gooey melted cheese. They deliver the rich, savory flavors of a restaurant dish. Pair with salsa, guacamole, or sour cream for the perfect finishing touch!
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Servings: 4
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: