The Best Chicken Quesadillas
Prep: 20min
Yield: 8
Serving Size: 1 quesadilla
Nutrition Facts: servingSize 1 quesadilla, calories 456 kcal, Carbohydrate 31 g, Protein 38 g, Fat 19 g, Saturated Fat 10 g, Cholesterol 99 mg, Sodium 937 mg, Fiber 3 g, Sugar 5 g
Ingredients:
- 1 teaspoon salt (I use coarse, kosher salt)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika, smoked or regular
- 1/4 teaspoon black pepper (I use coarsely ground)
- 4 cups cooked, chopped chicken
- 1 tablespoon oil
- 2-3 cups sliced mushrooms (optional – see note)
- 2 medium bell peppers (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 shredded Monterey Jack cheese
- 1 cup shredded medium or sharp cheddar cheese
- 8 8-inch flour tortillas
Instruction:
- 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.)
Easy Chicken Quesadilla Recipe
FAQ
What do you put in a quesadilla?
What toppings go in a quesadilla?
- Southwestern: Fill your quesadilla with black beans, chopped onions, peppers, tomatoes, corn, cilantro and pepper jack cheese. …
- Mediterranean: Load your quesadilla up with a blend of chopped spinach, red onions, Kalamata olives, feta cheese crumbles and mozzarella cheese.
What is the best melting cheese for quesadillas?
Oaxaca and Chihuahua cheese are ideal because they melt easily and have a luxurious stretch. If you can’t find them near you, I recommend using a combination of mozzarella and Monterey Jack. Combine 1/3 of a cup each in a bowl, then add to your tortillas and cook. Buy block cheese instead of pre-shredded if possible.
What goes with chicken quesadillas?
I opt for butter over oil whenever possible, but this is one case where oil is better: Butter contains water, which means that your quesadillas will turn out damp and floppy. Oil is pure fat, so it browns tortillas impeccably, resulting in pleasantly crispy spots on the outside of your quesadilla.
