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