Chicken Quesadillas
Chicken quesadillas are a crowd-pleasing meal that combines seasoned chicken, gooey cheese, and crispy tortillas. Easy to prepare and fully customizable, these quesadillas are perfect for busy weeknights or casual gatherings. You can pack them with extra veggies or spice them up with jalapeños to suit your taste.
Equipment
- 1 large skillet (for cooking)
- 1 medium bowl (for seasoning and mixing chicken)
- 1 cutting board (for chopping vegetables and chicken)
- 1 knife (for chopping and slicing)
- 1 spatula (for flipping quesadillas)
- 1 pair of tongs (optional, for flipping)
Ingredients
- 2 chicken breasts boneless and skinless
- 4 large flour tortillas
- 2 cups shredded cheese cheddar, mozzarella, or a blend
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 small onion finely chopped
- 1 bell pepper finely chopped (optional)
- Fresh cilantro chopped (optional)
- Sour cream salsa, and guacamole (for serving)
Instructions
Prepare the Chicken:
- Heat olive oil in a skillet over medium heat.
- Season chicken breasts with garlic powder, cumin, paprika, salt, and pepper.
- Cook chicken breasts for 6-7 minutes per side, until fully cooked and the internal temperature reaches 165°F.
- Shred the cooked chicken into bite-sized pieces using two forks.
Assemble the Quesadillas:
- Lay one tortilla flat on a clean surface.
- Sprinkle a generous amount of shredded cheese in the center.
- Add a portion of shredded chicken on top of the cheese.
- Optionally, add sautéed onions, bell peppers, and fresh cilantro for extra flavor.
- Place another tortilla on top to cover the filling.
Cook the Quesadillas:
- Heat a skillet over medium-high heat and add a small amount of olive oil.
- Carefully place the assembled quesadilla in the skillet.
- Cook for 2-3 minutes per side, pressing down gently with a spatula to ensure even cooking.
- Once both sides are golden brown and crispy, remove from the skillet.
- Repeat with the remaining tortillas and filling.
Serve:
- Slice the quesadillas into wedges.
- Serve with sour cream, salsa, and guacamole.
Notes
- Feel free to substitute chicken with other proteins like beef, shrimp, or even a vegetarian option such as black beans.
- For extra flavor, you can add spices like chili powder, jalapeños, or a squeeze of lime.
- Store leftover quesadillas in an airtight container in the fridge for up to 2 days. To reheat, place them in a skillet to maintain crispiness.
- You can also make quesadillas ahead of time and freeze them. Simply cook, let them cool, and wrap them tightly before freezing. Reheat by baking or pan-frying.