Chicken Quesadilla Recipe
Recipe information
Make Chicken Quesadilla in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Filling
Tortillas & Assembly
Optional Serving
Filling
1. Prep chicken
If your chicken is not yet cooked, poach, roast, or pan-sear about 10–12 oz (to yield 2 cups) chicken breasts or thighs until cooked through; let rest and shred or dice. Use leftover rotisserie chicken if preferred.
2. Sauté vegetables
Heat a medium skillet over medium heat. Add 1 teaspoon of the butter or oil and once hot add the diced onion and red bell pepper. Sauté 4–5 minutes until softened and onion is translucent, stirring occasionally.
3. Combine filling
Add the shredded chicken to the skillet with the vegetables. Sprinkle in cumin, chili powder, salt, and black pepper. Stir to combine and cook 1–2 minutes until spices are fragrant and chicken is warmed through. Remove from heat and stir in lime zest, lime juice, chopped cilantro, and minced jalapeño if using. Transfer mixture to a bowl to cool slightly.
4. Mix cheeses
In a separate bowl combine the shredded cheddar and Monterey Jack cheeses. Toss lightly so they are evenly mixed and ready for assembly.
Tortillas & Assembly
5. Heat pan
Place a large nonstick or cast-iron skillet over medium-low to medium heat. Add remaining 1 tablespoon butter or 1 tablespoon oil and swirl to coat the surface.
6. Assemble first quesadilla
Lay one tortilla flat on a cutting board. Sprinkle about 3/4 cup of the cheese mixture evenly over half of the tortilla. Spoon about 1/2 cup of the chicken-and-vegetable filling on top of the cheese, spreading to the edges of the cheese but leaving a 1/2-inch border. Add another 2 tablespoons of cheese on top of the filling (this helps bind). Fold the empty half of the tortilla over the filled half to form a semicircle.
7. Cook quesadilla
Carefully transfer the folded quesadilla to the preheated skillet. Cook 2.5–3 minutes until the bottom is golden brown and crisp. Using a spatula, gently flip and cook the other side 2–3 minutes until golden and cheese is melted. Press down lightly with the spatula to help the layers stick. Adjust heat if browning too quickly.
8. Keep warm and repeat
Transfer cooked quesadilla to a cutting board and loosely tent with foil to keep warm. Add a little more butter or oil to the skillet if needed and repeat assembly and cooking with the remaining tortillas and filling. Each tortilla uses approximately 3/4 cup cheese + 1/2 cup filling; you should get 4 quesadillas.
9. Slice and serve
Let quesadillas rest 1 minute, then cut each into 3–4 wedges using a sharp knife or pizza cutter. Serve immediately with sour cream, salsa, guacamole, and lime wedges if desired.
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