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Chicken Quesadilla

A flavorful and comforting chicken quesadilla that combines seasoned chicken and melted cheese in crispy tortillas. Perfect for busy weeknights or game nights.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Filling
  • 4 cups cooked chicken (chopped) Juicy and tender, this is the star protein of the dish.
  • 1 large onion (diced) Sweet and tender when cooked, it’s the perfect aromatic base.
  • 1 tablespoon oil Used to sauté the onions, adding richness.
  • 1/2 teaspoon salt Enhances flavors, ensuring every bite is perfectly seasoned.
  • 1/2 teaspoon chili powder Adds a mild heat and depth of flavor.
  • 1/4 teaspoon pepper Just the right amount of spice.
  • 1/4 teaspoon onion powder Provides a subtle sweetness.
  • 1/4 teaspoon garlic powder Infuses the dish with aromatic goodness.
  • 1/4 teaspoon cumin Lends a warm, earthy flavor.
For the Cheese
  • 2 cups shredded Monterey Jack cheese Creamy and melts beautifully.
  • 1 cup shredded medium cheddar cheese Adds a sharp and tangy kick.
For the Quesadillas
  • 8 pieces tortillas The wrap that holds all the deliciousness together.
  • 2 tablespoons oil For brushing, if desired, to ensure a crispy exterior.

Method
 

Preparation
  1. Combine all the seasonings (salt, chili powder, pepper, onion powder, garlic powder, and cumin) together in a small bowl.
  2. In a medium to large skillet, heat the oil over medium heat.
  3. Add the diced onions to the skillet and sprinkle the combined seasonings over them.
  4. Cook the onions until they become soft, about 4-5 minutes, then remove from heat.
  5. Fold in the chopped chicken and toss the mixture well before setting aside.
Cheese Blend
  1. In a separate bowl, combine the Monterey Jack and medium cheddar cheeses, and set aside.
Assembling the Quesadillas
  1. If you desire crispy edges, lightly brush one side of each tortilla with oil.
  2. Set a large skillet over medium-low heat. Brush oil on the tortillas.
  3. Place one tortilla in the skillet, oiled side down.
  4. On one half of the tortilla, sprinkle a generous handful of cheese.
  5. Add approximately 1/2 to 2/3 cup of your chicken and onion mixture on top of the cheese.
  6. Add another sprinkle of cheese over the filling and carefully fold the tortilla in half.
Cooking
  1. Cook the quesadilla for about 2-3 minutes on one side until it’s golden and crispy.
  2. Gently flip it over and cook the other side for an additional 2-3 minutes.
Serving
  1. Once cooked, remove the quesadilla from the skillet and cut it into triangles if desired.
  2. Serve hot with your favorite dipping sauces.

Notes

You can add diced bell peppers or jalapeños for extra flavor. Substitute chicken with cooked steak or sautéed vegetables for a vegetarian option. Leftover quesadillas can be stored in an airtight container in the fridge for up to 3 days or frozen for a month.