BEST CHICKEN QUESADILLA EVER

That craving for something warm, cheesy, and satisfying hitting hard? Forget ordering takeout; we’re diving headfirst into the world of the ultimate Chicken Quesadilla, bursting with flavor and ridiculously easy to make. Get ready to learn the secrets to crafting the perfect quesadilla, one that’s guaranteed to become a weeknight staple and I promise you’ll be amazed at how simple and delicious it is!

What You’ll Need: The Ingredients

Let’s gather our supplies! Here’s everything you need to create a quesadilla masterpiece. Don’t worry, substitutions are welcome – this is all about making it your own!

Let’s Get Cooking: Step-by-Step Instructions

Now for the fun part! Follow these easy steps, and you’ll be enjoying a delicious Chicken Quesadilla in no time.

1. Cook the Chicken:

   Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes per side, or until cooked through. Season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Once cooked, shred the chicken with two forks.

2. Prepare the Fillings:

   While the chicken is cooking, dice the red onion and bell pepper. Chop the cilantro, if using. Get your cheese shredded and ready to go.

3. Assemble the Quesadillas:

   Lay one tortilla flat on a clean surface. Sprinkle half of the tortilla with cheese, then top with shredded chicken, red onion, bell pepper, and cilantro (if using). Sprinkle with more cheese.

4. Cook the Quesadillas:

   Fold the tortilla in half, covering the filling. Heat a large skillet or griddle over medium heat. Place the quesadilla in the skillet and cook for 2-3 minutes per side, or until golden brown and the cheese is melted and gooey. You can also achieve the same results in a panini press.

5. Serve and Enjoy:

   Remove the quesadilla from the skillet and let it cool slightly. Cut into wedges and serve with your favorite toppings, such as sour cream, salsa, and guacamole. Dig in!

Pro Tips for Quesadilla Perfection

Okay, let’s talk about those little tricks that elevate a good quesadilla to a *great* quesadilla. I’ve learned these the hard way, so you don’t have to!

• Don’t overcrowd the skillet: Cooking one quesadilla at a time ensures even heating and prevents them from sticking together.
• Low and slow is the way to go: Medium heat is key. Too high, and the tortilla will burn before the cheese melts.
• Cheese placement is crucial: Putting cheese on both the bottom and top layers acts like glue, holding everything together.
• Spice it up: Add a pinch of cayenne pepper to the chicken or some diced jalapeños to the filling for a little kick.
• Preventing Soggy Quesadillas: Make sure your chicken is not overly wet. Drain any excess juices after cooking.

Chicken Quesadilla Customization: Make it Your Own!

The beauty of a Chicken Quesadilla is its versatility. Feel free to experiment with different ingredients and flavors to create your perfect version.

Spice Level

• Mild: Use a mild cheddar cheese and skip the jalapeños.
• Medium: Add a pinch of cayenne pepper or some diced green chilies.
• Hot: Use pepper jack cheese, add diced jalapeños, or use a hot sauce in the filling.

Ingredient Swaps and Additions

• Beans: Add black beans or refried beans for extra protein and fiber.
• Corn: Corn adds a touch of sweetness and texture.
• Spinach: Sneak in some chopped spinach for added nutrients.
• Mushrooms: Sautéed mushrooms add an earthy flavor.
• Different Cheeses: Experiment with different cheese blends, such as provolone or even a little parmesan.
• Different Meats: While this is a Chicken Quesadilla recipe, you could easily sub steak or shrimp.

Side Dish Suggestions: Complete the Meal

A Chicken Quesadilla is delicious on its own, but it’s even better when paired with a complementary side dish.

• Salsa and Guacamole: Classic choices that add freshness and flavor.
• Mexican Rice: A simple and satisfying side dish.
• Black Bean Salad: A refreshing and healthy option.
• Corn on the Cob: Perfect for a summer meal.

Making Chicken Quesadillas Ahead of Time

Want to get ahead of the game? You can easily prepare the chicken and fillings in advance. Store them separately in the refrigerator for up to 3 days. When you’re ready to eat, simply assemble and cook the quesadillas.

Other Delicious Chicken Recipes to Explore

If you’re a fan of chicken, you’ll definitely want to check out these other amazing recipes:

• For a quick and easy lunch or dinner, try these Cheesy Garlic Chicken Wraps.
• Craving something healthy and flavorful? This Chipotle Chicken Bowl is a winner.
• Need a one-pan wonder? This Southwest Skillet is your answer.
• For a crowd-pleasing Mexican feast, these Chicken Enchiladas are a must-try.
• If you’re looking for a creamy and cheesy delight, this Mexican Chicken With Cheese Sauce will hit the spot.
• And for a fun and bite-sized snack or appetizer, these Mini Baked Chicken Tacos are perfect.

Storage Instructions

If you have leftover cooked quesadillas, store them in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet, oven, or microwave until warmed through.

Final Thoughts: Your Quesadilla Adventure Awaits!

So, are you ready to ditch the takeout menu and become a quesadilla pro? With this recipe and my trusty tips, you’re well on your way to creating the BEST Chicken Quesadilla you’ve ever tasted. Get in the kitchen, experiment, and most importantly, have fun! You’ve got this!

Best Chicken Quesadilla Ever

This recipe provides a straightforward guide to making incredibly flavorful and satisfying chicken quesadillas. It emphasizes ease of preparation and customization, making it perfect for a quick weeknight meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Dinner, Lunch, Main Course

Cuisine: Mexican

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 8 large flour tortillas burrito size
• 2 cups shredded cheese cheddar, Monterey Jack, or a Mexican blend
• 1/2 cup diced red onion
• 1/2 cup diced bell pepper any color
• 1/4 cup chopped cilantro optional
• Optional toppings: sour cream, salsa, guacamole

Equipment

• large skillet
• Griddle
• Panini press (optional)
• cutting board
• knife
• Two forks
• Measuring spoons
• Measuring cups

Method

 

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chicken breasts and cook for 5-7 minutes per side, or until cooked through. Season with chili powder, cumin, garlic powder, onion powder, salt, and pepper.
3. Once cooked, shred the chicken with two forks.
4. While the chicken is cooking, dice the red onion and bell pepper. Chop the cilantro, if using. Get your cheese shredded and ready to go.
5. Lay one tortilla flat on a clean surface.
6. Sprinkle half of the tortilla with cheese, then top with shredded chicken, red onion, bell pepper, and cilantro (if using).
7. Sprinkle with more cheese.
8. Fold the tortilla in half, covering the filling.
9. Heat a large skillet or griddle over medium heat.
10. Place the quesadilla in the skillet and cook for 2-3 minutes per side, or until golden brown and the cheese is melted and gooey. You can also achieve the same results in a panini press.
11. Remove the quesadilla from the skillet and let it cool slightly.
12. Cut into wedges and serve with your favorite toppings, such as sour cream, salsa, and guacamole.

Notes

Don’t overcrowd the skillet when cooking quesadillas; cook one at a time for even heating. Use medium heat to prevent burning the tortilla before the cheese melts. Cheese placement is crucial – put cheese on both the bottom and top layers to act as glue. Spice it up with cayenne pepper or jalapeños. Prevent soggy quesadillas by draining excess juices from the cooked chicken. Leftover cooked quesadillas can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet, oven, or microwave.