Why We Love This Chicken Quesadilla Recipe
This chicken quesadilla recipe is a weeknight staple in my house. Here’s why my family keeps requesting it:
Cheesy: This may be a given, but it’s still worth mentioning! Cheddar creates the melty cheesy goodness, but you can swap it with another cheese if you’d like. Filling: The protein-packed chicken and cheese really helps keep you nice and full after just one serving. Sneaky Veggies: This is one of my favorite things about quesadillas! I can sneak some corn, bell peppers, and fresh tomato salsa onto the plate of every picky eater at the table.
What kind of cheese should I use?
These are semi-hard cheeses that melt perfectly and all have great flavor. Asadero and Oaxaca are more authentic options for Mexican quesadillas.
Cheddar Moneterey jack Colby Jack Asadero Oaxaca cheese
How to Store and Reheat
Chicken quesadillas are best enjoyed fresh. If you do have leftovers, store them in an airtight container in the fridge for 2-3 days. For the best results, reheat back in the pan over medium heat until warmed through again. The air fryer also works well.
How To Make Chicken Quesadillas Step by Step
Sauté the veggies: Add 1 tbsp olive oil, 1 chopped onion, 1/2 chopped red bell pepper and 1/2 chopped green bell pepper to a skillet over medium heat. Sauté for about 10 minutes or until softened. Once softened, remove the veggies from the pan and set aside. Cook the chicken: Melt 1 tbsp of butter in the same pan. Add 1 cubed chicken breasts, 1 tsp cumin, 1 tsp paprika, 1 tsp salt and 1 tsp garlic powder. Cook over medium heat for 15 minutes or until the chicken is fully cooked. Warm the tortilla: Heat one tortilla at a time over medium heat on both sides to brown them. Cook the quesadilla: Add 1/2 cup cheddar cheese, half of the cooked chicken, half of the cooked veggies and 2 tbsp corn to one half of the toasted tortilla. Flip half of the tortilla over and let it warm all the way through to melt the cheese. Slice it: Cut the quesadilla into triangles. Make the salsa: Add 1 chopped tomato, 1 chopped onion, 2 tbsp vinegar, 1 tbsp fresh chopped cilantro and a pinch of salt to a food processor. Blend until you reach the desired consistency.
More Mexican Chicken Recipes We Love
Chicken Tinga Crockpot Salsa Chicken Chicken Mole Copycat Chipotle Burritos
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
