Chicken Quesadilla

There’s something truly special about making a delicious Chicken Quesadilla at home. I still remember the first time I concocted this simple yet satisfying dish. My friends had come over for a casual dinner party, and I was feeling adventurous in the kitchen. I had some leftover chicken and a few fresh vegetables, so I decided to whip up some quesadillas. The aroma of sizzling onions and bell peppers filled the air, making everyone eagerly anticipate what was cooking. As we gathered around the table, the crispy golden quesadillas made their grand entrance, oozing with melted cheese and vibrant colors. That night, we shared not just a meal, but laughter and memories that made it a night to remember.

Shopping List for Chicken Quesadilla

When it comes to making delicious Chicken Quesadilla, selecting the right ingredients is key. Each component brings its own unique flavor to this dish, creating a harmonious blend that’s both satisfying and filling. Let’s dive into the essential ingredients that make this recipe a hit!

• 2 teaspoons chili powder
• ¾ teaspoon kosher salt
• ½ teaspoon garlic powder
• 2 cups cooked diced or shredded chicken (about 2 medium breasts or 2 to 3 thighs)
• 1 tablespoon extra-virgin olive oil
• ½ yellow onion (diced)
• 1 red bell pepper (diced)
• 1 orange, yellow, or green bell pepper (diced)
• Hot sauce (optional)
• 1 ¼ cups shredded pepper Jack or Monterey Jack cheese (divided)
• ¾ cup shredded sharp cheddar cheese (divided)
• 4 medium whole wheat tortillas
• Oil, butter, or nonstick spray (optional for cooking the quesadillas)
• Prepared salsa
• Guacamole
• Sour cream or plain Greek yogurt

Preparation Steps for Chicken Quesadilla

Cooking Chicken Quesadilla is not just about following a recipe, it’s about engaging with the ingredients and savoring the process. Grab your ingredients, and let’s get cooking!

1. Start by preparing your spice mixture. In a small bowl, stir together the chili powder, kosher salt, and garlic powder. This blend will infuse your chicken with flavor, making it the star of the show. Next, take your cooked chicken, whether it’s diced or shredded, and place it in a medium bowl. Sprinkle half of your spice mixture over the chicken, tossing to coat it evenly. Set this aside for now.

2. Now, let’s get cooking! In a large skillet over medium heat, pour in the olive oil. You’ll know it’s ready when it shimmers. Add in the onion and bell peppers first. If you’re using any additional vegetables, like spinach, wait a moment before adding them. Sprinkle the remaining spice mixture over the top and stir to coat everything well. Sauté this for about six to eight minutes until the onion turns translucent and begins to brown while the bell peppers become crisp-tender.

3. Once the vegetables are ready, combine them with the spiced chicken in the bowl. Stir to merge all those delicious flavors together. If you like a bit of heat, dash in some hot sauce to taste.

4. Now it’s time to assemble your quesadillas! Take one of the tortillas and on one half, sprinkle an eighth of the pepper Jack cheese and an eighth of the cheddar cheese. On top of that, spread a quarter of your vegetable and chicken mixture evenly. It may feel like a lot, but trust the process! Finish off with a sprinkle of the remaining cheese on top.

5. Carefully fold the tortilla in half over the fillings, pressing gently to secure everything inside. Repeat this process with the remaining tortillas and fillings, creating a delicious batch of quesadillas.

6. Heat the same skillet you used for the vegetables over medium to medium-low heat. If you want extra crispiness, add a little butter or oil. Place one quesadilla in the pan, ensuring the folded edge is at the center and the open edge faces outward. Place another quesadilla down in the opposite direction, so they can fit snugly together. With the back of a spatula, press down to flatten them a bit, letting the edges get crisp.

7. Cook the quesadillas for about four minutes on the first side, adjusting the heat as needed to prevent burning while achieving a nice golden crispness. Carefully flip them and cook for another two minutes until both sides are beautifully golden brown.

8. Once cooked, let the quesadillas cool on a cutting board for a few minutes. This helps maintain their shape when you slice them. If you’re making multiple batches, keep them warm in a preheated oven at 200 degrees F until ready to serve.

9. When you’re ready to dig in, take a sharp knife or pizza cutter and slice the quesadillas into three pie-shaped wedges. You can serve them hot with optional toppings like salsa, guacamole, and sour cream. Enjoy every bite of this homemade bliss!

How to Switch It Up

If you’re looking to add some exciting twists to your Chicken Quesadilla, here are some fun ideas to explore. It’s all about making this dish your own!

• Try different proteins: Substitute chicken with turkey, shrimp, or even a plant-based protein for a delightful change.
• Add fresh herbs: Incorporate fresh herbs like cilantro or parsley to enhance the flavor profile.
• Spice it up: Experiment with different types of hot sauces or spices to elevate the heat in your quesadillas.
• Cheese variations: Mix different types of cheeses, such as mozzarella or feta for a unique taste.
• Dip it: Serve with a variety of dips like chipotle mayo or salsa verde to switch things up.

Great Combinations for Chicken Quesadilla

When it comes to serving Chicken Quesadilla, the possibilities are endless. Here are some fantastic combinations to elevate your meal:

• Serve with fresh toppings: Enhance your quesadilla experience with fresh salsa, guacamole, and sour cream. These toppings add flavor and creaminess.
• Pair with a salad: A light salad with a vinaigrette dressing can complement the richness of the quesadilla beautifully.
• Great for lunch: These quesadillas make for an excellent lunch option, especially when packed with veggies.
• Perfect for parties: Offering Chicken Quesadillas as a party snack is always a hit. Cut them into smaller portions for easy sharing.
• Seasonal pairings: Consider serving these during the summer with a refreshing corn salad or during the winter with a warm bean soup.
• Quick Storage Tips: Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to three months for a quick meal later.

FAQ

Conclusion

The Chicken Quesadilla is not just a meal; it’s a delightful experience that brings everyone together. With its crispy exterior and cheesy, flavorful filling, it’s hard not to fall in love with this dish. I encourage you to give this recipe a try and share it with family and friends. You’ll find that it’s perfect for any occasion, and you may even create some new memories around the dinner table!

Chicken Quesadilla

The ultimate comfort food, Chicken Quesadilla is crispy on the outside, gooey on the inside, and packed with flavor. This easy weeknight dinner will satisfy your cravings and is perfect for sharing with friends and family. Try making it tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 teaspoons chili powder
• ¾ teaspoon kosher salt
• ½ teaspoon garlic powder
• 2 cups cooked diced or shredded chicken about 2 medium breasts or 2 to 3 thighs
• 1 tablespoon extra-virgin olive oil
• ½ yellow onion diced
• 1 red bell pepper diced
• 1 orange, yellow, or green bell pepper diced
• Hot sauce optional
• 1 ¼ cups shredded pepper Jack or Monterey Jack cheese divided
• ¾ cup shredded sharp cheddar cheese divided
• 4 medium whole wheat tortillas
• Oil, butter, or nonstick spray optional for cooking the quesadillas
• Prepared salsa
• Guacamole
• Sour cream or plain Greek yogurt

Equipment

• Wooden Spoon
• Mixing Bowl
• Oven
• Cutting Board
• Skillet
• Frying Pan
• Chef's Knife

Method

 

1. In a small bowl, stir together the chili powder, kosher salt, and garlic powder. Place the chicken in a separate, medium bowl and sprinkle with half of the spice mixture. Stir to coat. Set aside.
2. In a large skillet over medium heat, heat the olive oil until it is hot and shimmering. Add the onion and bell peppers, and any other vegetables you are using (wait to add spinach, however). Sprinkle the remaining spice mixture over the top and stir to coat. Sauté, stirring occasionally, until the onion is turning translucent and brown and the other vegetables are crisp-tender, 6 to 8 minutes. If using spinach, stir it in a few handfuls at a time until it wilts. If you’d like the filling spicy, add a few dashes of hot sauce to taste. Transfer the vegetables to the bowl with the chicken and stir to combine.
3. Assemble the quesadillas: For each, top half of a tortilla with an eighth of the pepper Jack (about 2 ½ tablespoons) and an eighth of the cheddar (about 1 ½ tablespoons). Spread one-quarter each of the vegetables and chicken evenly on top of the cheese (it will seem like a lot, but go with it). Top with one-eighth additional pepper Jack (2 ½ tablespoons) and one-eighth additional cheddar (1 ½ tablespoons).
4. Fold the empty tortilla half over the toppings, pressing gently. Repeat with remaining tortillas.
5. Cook the quesadillas: With a paper towel, carefully wipe out the skillet you used for the vegetables. Heat over medium to medium-low heat, adding a little butter or oil to the skillet if you’d like the tortillas crisper. Place 1 quesadilla in the pan with the folded edge running down the center and the open edge facing outward. Lay a second quesadilla down beside it facing the opposite direction so it fits in the skillet nicely. With the back of a spatula, lightly press down on the tops so they flatten (don’t worry if some of the cheese oozes out; it will become crispy and DELISH). Cook on the first side until golden and crisp, adjusting the heat as needed so the quesadillas crisp but do not burn, about 4 or so minutes depending upon your stove.
6. Carefully flip and cook the other side for about 2 more minutes, until both sides are a yummy, lightly crisp golden brown.
7. Let the quesadillas cool on a cutting board for a few minutes (or transfer to a 200 degrees F oven to keep warm while finishing remaining batches). When ready to serve, with a sharp knife or pizza cutter, slice into three pie-shaped wedges. Enjoy hot with toppings.

Notes

• To Store: Refrigerate leftover quesadilla in an airtight storage container for up to 3 days.
• To Reheat: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
• To Freeze: Freeze the quesadilla in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.