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A delicious and cheesy Chicken Quesadilla is shown as the featured image for this recipe.

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.