Description
Mexican chicken quesadillas bring a delightful fusion of melted cheese and spiced meat between crispy tortillas. Zesty flavors and simple preparation make this dish a quick crowd-pleaser you can savor at home.
Ingredients
Scale
Protein:
- 2 boneless, skinless chicken breasts
Cheese and Base:
- 4 large flour tortillas
- 2 cups shredded Mexican blend cheese or cheddar cheese
Vegetables and Seasonings:
- 1 bell pepper, finely chopped
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Serving Accompaniments:
- Sour cream
- Salsa
- 1 avocado, sliced
- Cilantro, chopped
- Jalapenos, sliced
Instructions
- Infuse olive oil in a skillet over medium heat, then generously coat chicken with a blend of aromatic spices including garlic powder, cumin, chili powder, salt, and black pepper.
- Sear chicken for 5-7 minutes on each side until thoroughly cooked, ensuring internal temperature reaches 165°F. Allow meat to rest briefly before slicing into delicate strips.
- Utilize the same skillet to sauté bell peppers and onions until they become translucent and tender, approximately 5 minutes.
- Create a flavor foundation by laying a tortilla flat, spreading a generous layer of cheese across half the surface. Arrange sliced chicken and sautéed vegetables, then top with additional cheese.
- Carefully fold the tortilla, creating a half-moon shape that encapsulates the savory filling.
- Return skillet to medium heat, cooking quesadilla for 2-3 minutes per side until exterior turns golden and crispy, with cheese melting into a creamy consistency.
- Repeat process with remaining tortillas and ingredients, ensuring consistent cooking.
- Slice quesadillas into triangular wedges and accompany with classic garnishes: tangy sour cream, zesty salsa, creamy avocado slices, fresh cilantro, and optional spicy jalapeño rings.
Notes
- Slice chicken against the grain to ensure tender, easy-to-bite pieces that won’t fall out of the quesadilla.
- Dry the chicken thoroughly before seasoning to help spices adhere better and create a more flavorful crust.
- Use a non-stick skillet or well-seasoned cast iron pan to prevent sticking and achieve a crispy, golden-brown tortilla exterior.
- For a lighter version, swap regular tortillas with whole wheat or low-carb alternatives and use reduced-fat cheese to cut down on calories.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks, Appetizer
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 75 mg