Description
Sizzling Mexican chicken quesadillas bring zesty flavors straight from authentic kitchens to your dinner table. Crispy tortillas packed with tender spiced chicken, melted cheese, and fresh herbs promise a quick, delicious meal that will satisfy hungry crowds.
Ingredients
Scale
Main Protein and Tortillas:
- 2 cups (475 ml) cooked, shredded chicken (rotisserie or grilled)
- 4 large flour tortillas
Spices and Seasonings:
- 1 teaspoon (5 ml) chili powder
- ½ teaspoon (2.5 ml) cumin
- ½ teaspoon (2.5 ml) garlic powder
- ½ teaspoon (2.5 ml) onion powder
- ½ teaspoon (2.5 ml) paprika
- ½ teaspoon (2.5 ml) salt
- 1 tablespoon (15 ml) lime juice (optional)
Cheese and Optional Vegetables:
- 2 cups (475 ml) shredded Mexican blend cheese (or cheddar, Monterey Jack)
- ½ cup (120 ml) diced bell peppers (optional)
- ½ cup (120 ml) diced onions (optional)
- 1 tablespoon (15 ml) olive oil or butter
Serving Accompaniments:
- Sour cream
- Guacamole
- Salsa
- Chopped cilantro
Instructions
- Marinate the shredded chicken with a vibrant blend of chili powder, cumin, garlic powder, onion powder, paprika, salt, and a zesty splash of lime juice, ensuring each strand is thoroughly coated with the aromatic seasoning.
- Warm a skillet over medium heat, lightly greasing the surface with olive oil or butter to create a perfect golden-brown foundation for the quesadilla.
- Lay a tortilla in the heated skillet, strategically sprinkling a generous layer of melting cheese across half the surface.
- Distribute the seasoned chicken evenly over the cheese, adding optional bell peppers, onions, or jalapeños for extra flavor and texture.
- Sprinkle an additional layer of cheese to create a gooey, binding layer that will hold the quesadilla together.
- Carefully fold the tortilla in half, creating a half-moon shape that encases the savory filling.
- Cook each side for 2-3 minutes, gently pressing with a spatula to ensure even browning and complete cheese melting.
- Once the tortilla turns a rich, crispy golden color and the cheese becomes completely molten, remove from the skillet.
- Slice the quesadilla into triangular wedges, presenting a crisp exterior that gives way to a warm, cheesy interior.
- Serve immediately alongside cool, creamy sour cream, chunky guacamole, or tangy salsa for a classic Mexican-inspired meal.
Notes
- Customize the spice blend by adjusting the chili powder and cumin ratios to match your heat preference, creating a personalized flavor profile that suits your taste buds.
- Use rotisserie chicken for a quick time-saving hack that delivers moist, pre-cooked meat without extra preparation steps.
- Opt for whole wheat or gluten-free tortillas to accommodate dietary restrictions while maintaining the classic quesadilla texture and taste.
- Experiment with different cheese combinations like monterey jack, pepper jack, or a Mexican blend to elevate the melting and flavor complexity of your quesadillas.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 560
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 90 mg