Chicken Quesadilla Recipe
Make Chicken Quesadilla Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the chicken filling
For the quesadilla assembly
Optional toppings / serving
Method
For the chicken filling
- 1
Prepare and season chicken
Trim any excess fat from the chicken breasts and cut into roughly 1/2-inch cubes (or thin strips). In a medium bowl combine olive oil, ground cumin, smoked paprika, garlic powder, onion powder, kosher salt, black pepper and lime juice. Add the chicken to the bowl and toss until evenly coated. Let sit for 10 minutes while you prep the onion and heat the pan.
- 2
Cook onion
Heat a large skillet over medium heat and add 1 teaspoon vegetable oil. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Push the onion to one side of the pan.
- 3
Cook chicken
Increase heat to medium-high and add the seasoned chicken in a single layer. Cook without stirring for 2 minutes to get a light sear, then stir and continue cooking until chicken is cooked through and no longer pink in the center, 4–6 minutes more depending on size. Stir the cooked onions back through the chicken, taste and adjust seasoning if needed. Remove from heat and set aside.
For the quesadilla assembly
- 4
Shred cheeses and prepare tortillas
Combine shredded cheddar and Monterey Jack in a bowl. Lay out the flour tortillas on a clean work surface. Have toppings ready so you can assemble quickly.
- 5
Assemble quesadillas
Heat a clean large skillet or griddle over medium-low to medium heat. Spread a thin layer of butter on one side of a tortilla (butter side down in the pan) or brush pan lightly with oil. Place the tortilla in the skillet, then sprinkle about 1/3 cup of the cheese mixture over half of the tortilla. Top the cheese with about 1/4 of the cooked chicken mixture, and scatter 1/2 tablespoon chopped cilantro over the filling. Sprinkle another 1–2 tablespoons of cheese over the chicken (this helps the top tortilla or folded edge stick). Fold the empty half of the tortilla over the filled half to create a half-moon.
- 6
Cook quesadilla
Cook the folded quesadilla for 2–3 minutes, pressing gently with a spatula, until the bottom is golden brown and crispy. Carefully flip and cook the other side 1.5–2 minutes more until golden and the cheese is melted. If the outside browns too quickly before the cheese melts, reduce heat slightly and cover the pan for 30–60 seconds.
- 7
Repeat
Transfer cooked quesadilla to a cutting board and keep warm tented with foil. Repeat assembly and cooking with remaining tortillas, cheese and filling to make a total of 4 quesadillas.
- 8
Slice and serve
Let each quesadilla rest 1 minute, then cut into 2–3 wedges. Serve hot with sour cream, salsa, guacamole and lime wedges on the side. Garnish with additional chopped cilantro if desired.