How to Make Chicken Quesadillas
August 25, 2024
Chicken quesadillas are a quick and satisfying meal that’s incredibly easy to make, especially when you have leftover chicken on hand. They are a go-to option when you need something delicious without much fuss.
The flavor profile of chicken quesadillas is a delightful blend of savory, cheesy goodness with a bit of spice, depending on what you add. The chicken provides a hearty base, while the melted cheese brings a rich, creamy texture that ties everything together. Adding ingredients like sautéed onions, bell peppers, or even a sprinkle of spices like cumin or chili powder can elevate the flavors, adding depth and a little kick.
Using leftover chicken makes the process even simpler. Just shred or slice the chicken, and it’s ready to be layered between tortillas with cheese and any other fillings you like. The quesadillas can be cooked in a skillet or on a griddle, crisping the tortillas to a golden brown while the cheese melts inside. The result is a crispy, gooey, and flavorful treat that can be enjoyed on its own or served with salsa, guacamole, or sour cream.
Chicken quesadillas are not only easy to prepare but also versatile, making them a great option for a quick lunch, dinner, or even a snack. Plus, they’re perfect for using up leftover ingredients, reducing food waste while creating something delicious.
Chicken Quesadillas Recipe
Makes: 8 quesadillas
Ingredients
For the Chicken:
4 boneless, skinless chicken thighs
1 small onion, finely diced
1/4 of a green bell pepper, finely diced
1/2 of a jalapeño pepper, seeded and finely diced
4 garlic cloves, minced
1 bay leaf
1/2 teaspoon cumin
4 roma tomatoes, chopped
1/2 teaspoon dried oregano
1 cup chicken stock
Oil for cooking
Salt & Pepper to taste
Optional Guacamole:
1 avocado
1 small lime
1 tablespoon chopped cilantro
1 roma tomato, chopped
Salt to taste
For the Quesadilla:
8 flour tortillas
2 cups shredded cheese that melts well (Cheddar and Monterey Jack recommended)
Spray oil for cooking
Sour cream for serving (optional)
Instructions
Prepare the Chicken:
Heat a skillet over medium heat with some oil.
Season the chicken thighs with salt and pepper on both sides.
Place the seasoned chicken in the heated skillet and cook for about 5 minutes per side, until browned.
Remove from the skillet and set aside.
Add the diced onion to the skillet with a splash of chicken stock. Scrape the bottom of the pan to incorporate the browned bits, and cook the onion for about 5 minutes until soft and translucent.
Add the diced bell pepper and jalapeño to the onion, mixing well, and cook for a few minutes.
Add a bit more oil if needed, then add the minced garlic. Cook for about 1 minute.
Stir in the bay leaf and cumin, cooking for another minute.
Add the chopped tomatoes and return the chicken thighs to the skillet along with any juices that have accumulated.
Rub the dried oregano between your palms and add to the skillet. Pour in the chicken stock and mix everything together. Season with salt and pepper.
Bring the mixture to a boil, then reduce the heat, cover the pan, and simmer for about 20 minutes until the chicken is fully cooked.
Remove the chicken from the skillet and shred it using two forks. Discard the bay leaf and blend the sauce (optional).
Return the sauce and shredded chicken to the skillet, mix, and reheat.
Optional Guacamole:
Place the avocado in a bowl and squeeze lime juice over it. Add salt to taste.
Mash the avocado until smooth, then stir in the chopped cilantro and tomato. Set aside.
Assemble the Quesadillas:
Heat a skillet over medium heat and lightly coat with spray oil.
Place a tortilla in the skillet.
On one half of the tortilla, add some of the warm chicken mixture and top with shredded cheese.
Use a spatula to fold the tortilla in half, pressing down lightly. Cook until the bottom is browned, then flip to brown the other side. Flip once more for a minute to ensure the cheese is fully melted.
Transfer the cooked quesadilla to a cutting board and cut it in half.
Serve with guacamole and sour cream on the side, if desired. Enjoy!
Nutritional Breakdown per Quesadilla
Calories: 380 kcal
Total Fat: 20 g
Saturated Fat: 8 g
Cholesterol: 70 mg
Sodium: 740 mg
Total Carbohydrates: 27 g
Dietary Fiber: 2 g
Sugars: 2 g
Protein: 22 g
This nutritional breakdown is based on one quesadilla, assuming 8 equal portions from the recipe.