When the bottom tortilla is golden and bottom cheese has melted, flip the quesadilla and continue to cook on the second side until golden and cheese is melted. Repeat until you have 4 quesadillas. Heat 1 tablespoon of the olive oil in a skillet over high heat. Serve immediately. For more Mexican and Tex-Mex recipe, check out these recipes too: Thanks for reading and hope you like this recipe! Slice the lime in half and squeeze the juice from half the lime into the bowl. Repeat with the remaining tortillas and fillings. Then top with another 1/2 cup cheese, and layer over another flour tortilla. Hint: it’s all about the chicken and the butter! Meanwhile season bell peppers and onion with some olive oil, salt, and pepper to taste. Add a generous layer of cheese (Monterrey Jack, Mexican Cheese Blend), chicken slices, cooked veggies, another layer of cheese, and another flour tortillas. Here are the general steps for this chicken quesadilla recipe. Pound chicken to even thickness, about 1/2 inch thick. Tip: use a griddle to make 2+ chicken quesadillas at a time. Top with another tortilla; spray top of tortilla with cooking spray. Once the bottom has achieved a golden brown color (you can just lift it to take a peak) and the cheese has melted, flip the quesadilla and cook the other side until also golden brown and the cheese has melted. Chicken quesadillas are super delicious, cheesy, and fun to eat…and that, in my opinion, makes the best meal. 2 1/2 cups grated cheese (Monterey Jack is the best), Pico de Gallo, for serving, recipe follows, 2 tablespoons taco or Cajun seasoning mix, 1 large onion, cut in half and then into slices, 1 green bell pepper, seeded and sliced into strips, 1 red bell pepper, seeded and sliced into strips, 12 Roma tomatoes (slightly under ripe is fine), Sign up for the Recipe of the Day Newsletter Privacy Policy, Peruvian Roast Chicken (Pollo a la Brasa), Pressure Cooker Pulled Pork with Roasted Brussels Sprouts and Cheese Grits, Ree's Quesadillas with Shrimp, Pineapple and Peppers. Season the chicken well. I’m also telling you about a few tricks to make these cheesy chicken quesadillas extra good. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. The recipe below uses a mix of chili powder, paprika, garlic powder, cumin, oregano, salt, and pepper. If you like what you see, subscribe to the email list to receive updates directly in your inbox! But, if you have a favorite seasoning mix, go ahead and use that. Cut into thin slices, and then cut each slice in half. Stuffed Acorn Squash with Wild Rice and Mushrooms, cheesy chicken quesadillas, chicken quesadillas, medium white or yellow onion, thinly sliced. Pound the chicken … (If you like things spicy, leave in some of the white membranes.) Because of this, I like to make my own at home, and I’m sharing my favorite chicken quesadilla recipe with you today! Sprinkle the Sprinkle the chicken with salt, pepper and taco seasoning. Be generous with the cheese, but don’t pile it up to high. Let sit for 10 minutes. Pound to 1/2 inch to ensure faster cooking and a tender chicken breast. And please don’t forget to pin this: If you try my recipe, use #cookingformysoul on Instagram! Slice into 4 or 6 wedges per quesadilla. Use a large, wide spatula to flip the quesadilla. To serve, cut quesadillas … Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed. So let’s get started and make some delicious cheesy chicken quesadillas! Add the remaining 1 tablespoon olive oil to the skillet over high heat. Tips to Make the Best Chicken Quesadillas. Super flavorful and moist chicken, with lots of cheese and seasoned sautéed veggies in between golden brown flour tortillas. Then I sauté veggies, and add lots of cheese. Required fields are marked *. Cook uncovered over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. I’m sharing a few tricks to make these chicken quesadillas ultra delicious! It adds the golden brown color and a slight crunch that make these quesadillas so good. To assemble quesadillas: Heat 1/2 tablespoon of butter on a skillet on medium heat. Heat 1 tablespoon of the olive oil in a skillet over high heat. On the same skillet, cook the veggies about 8 minutes, or until cooked through, somewhat tender, and veggies have some charred spots. Continue cooking until the second side is golden. Top with a little more grated cheese and top with a second tortilla. Making chicken quesadillas can take some time and multiple ingredients, but worry not! Season chicken breasts (pounded to even 1/2 inch thickness) with chili powder, paprika, garlic powder, cumin, oregano, salt, pepper, and olive oil. © 2020 Discovery or its subsidiaries and affiliates. When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Your email address will not be published. And this is coming from a quesadilla connoisseur. Here you'll find all my latest recipes, adventures, and all sorts of other stuff. Remove from the skillet and dice into cubes. Cook the veggies (sliced red and green bell peppers and onions) on high heat until somewhat charred. These are hands down the best chicken quesadillas I've ever had. The recipe below uses a mix of chili powder, paprika, garlic powder, cumin, oregano, salt, and pepper. It’s actually very easy and the flavors are just unbeatable. Sprinkle with salt, and stir together until combined. Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Follow me on Pinterest, Instagram, Facebook for the latest fun updates and recipes! Now dump the four ingredients into a bowl. Cook chicken on the grill or on a pan, about 8 minutes per side, until internal temperature registers 165 degrees F. Set aside and let rest for about 10 minutes. These are the best chicken quesadillas I’ve ever had! Sign-up below to receive goodies from Cooking For My Soul. You want to make sure to distribute the cheese in a single layer so it melts evenly. Season the chicken well. Transfer to a plate and set aside. On the skillet, lay a flour tortilla and then 1/2 cup cheese, followed by some chicken and cooked veggies, arranging evenly. Your email address will not be published. Let sit for a few minutes. I absolutely love chicken quesadillas, and I’ve had anywhere from bland quesadillas to super delicious ones. Butternut Squash and Brussels Sprouts Salad. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. With a spoon, scrape out the seeds. Remove and set aside. Cut into relatively thin slices. Roughly chop the cilantro. Set aside. I love to grill or pan-fry seasoned chicken breasts, as opposed to just using rotisserie chicken, but if you are in a time crunch, this will work too. Season chicken with some olive oil, chili powder, paprika, garlic powder, cumin, oregano, salt, and pepper. All rights reserved. To achieve a golden brown and a slight crunch on the tortilla, butter the pan or griddle very well. But, if you have a favorite seasoning mix, go ahead and use that. Welcome to Cooking For My Soul. Unseasoned chicken equals bland quesadillas. For specific quantities, see the recipe card below. Unseasoned chicken equals bland quesadillas. Don’t skip the butter! Cut each quesadilla into wedges and serve with Pico de Gallo. Dice up equal quantities of tomatoes and onions. Pound the chicken to even thickness so it cooks evenly. Cook chicken, about 6-8 minutes per side, or internal temperature registers 165 degrees F. Transfer to a plate and set aside for 10 minutes. Now, slice 1 or 2 jalapenos in half. My biggest spatula is the size of two hands! Heat some butter on a large skillet. Layer with one-fourth of the chicken mixture and 1/2 cup of the cheese. 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