Incredible Chicken Quesadillas contain a tonne of melty cheese, juicy chicken, peppers, onions, and garlic. They are a quick and wholesome idea that is ideal for busy weeknights.
We adore chicken quesadillas at our house, that much is certain. We frequently make them because the whole family adores them. Of course, I adore them not just for their incredible flavour, but also for their ease of preparation. They are wonderful, and I can put them together in a matter of minutes.
The term "quesadilla" is Spanish for "little cheesy thing," and it dates back to the 16th century in northern and central Mexico. We used corn tortillas to wrap cheese and seasonings. The quesadilla recipe has changed through time to now incorporate flour tortillas and a variety of fillings.
Not your normal Chicken Quesadilla, this one. This one has a gooey cheese bite, colourful vegetables, and lots of fresh flavour.
Ingredients
- 1 tbsp. extra-virgin olive oil
- 2 bell peppers, thinly sliced
- ½ onion, thinly sliced
- Kosher salt
- Freshly ground black pepper
- 1 lb. boneless skinless chicken breasts, sliced into strips
- ½ tsp. chili powder
- ½ tsp. ground cumin
- ½ tsp. dried oregano
- 4 medium flour tortillas
- 2 c. shredded Monterey jack
- 2 c. shredded cheddar
- 1 ripe avocado, sliced
- 1 tbsp. vegetable oil
- 2 scallions, thinly sliced
- Sour cream, for serving
What do you need for this recipe
- CHICKEN BREAST:Slice the chicken breasts into bite-sized pieces. This will hasten its cooking process and give it the perfect texture for quesadillas.
- Oil: You can use whatever type of oil you prefer, including vegetable oil, avocado oil, and olive oil.
- colour:colour of diced bell pepper is OK. Green peppers are usually spicier than red peppers. If you wish, try a variety.
- Onion, diced: I adore the flavour that onions offer to homemade quesadillas.
- Jalapeno:You can eliminate the jalapeno if you'd like, but we prefer ours with a little heat. If you want them to be hot, chop them up and add them.
- Garlic:The chicken quesadillas should be topped with minced garlic.
How To Make Chicken Quesadillas
- If they haven't already, quesadillas are going to establish themselves as a new family favourite. You don't have to spend a lot of time cooking these, yet they are crowd-pleasers!
- The chicken should first be chopped into bite-sized pieces. In a large, heavy pan, warm the oil over medium-high heat. Add the chicken chunks and taco seasoning once the oil is heated. The scent is wonderful!
- Sprinkle the onions, peppers, and garlic into the pan after the chicken has been sauteed for 5 minutes. Ingredients should be taken out of the pan.
- A flour tortilla should be placed in the pan after adding ½ teaspoon of oil. ¼ of the chicken and vegetable combination is then sprinkled on top along with some cheese. Just a touch more cheese
- Remove from the pan after each side is crisp after cooking. Till all four quesadillas are done, repeat the steps.
- To serve with sour cream, salsa, guacamole, or dipping sauce, cut the chicken quesadillas in half or even thirds
More chicken options for this recipe
- Rotisserie chicken: Having the munchies? No issue! Purchase a pre-made rotisserie chicken at your neighbourhood supermarket.
- Make this chicken in the instant pot in advance. It's very simple to get ready.
- Grilled Chicken - This chicken is one of our favourites since it has a flavour that elevates quesadillas significantly.
- For optimal flavour, chop up grilled chicken kebabs into small pieces and add them to your quesadillas along with any vegetables that were included in the mix.
How to Make Quesadillas with Leftover Chicken
The leftover chicken can easily be used in place of the raw chicken. The peppers and onions must be sauteed for 3–4 minutes. After that, thoroughly blend the chicken with the taco spice. After then, take the materials out of the pan and carry out the instructions.
FAQ's
Do you use butter or oil for quesadillas?
You can use either butter or oil for quesadillas. Oil can handle a higher heat point and you don’t have to watch it as carefully as butter. Whether you choose oil or butter, use a little bit for extra crispiness.
Why are my quesadillas soggy?
Quesadillas can sometimes turn out soggy. This can happen if you use too much oil or butter while cooking them. Another tip to prevent them from turning soggy is to serve quesadillas right away, or let them sit on a wire while you’re waiting to serve
What is the best cheese for quesadillas?
The best cheese for quesadillas is the Mexican or Monterey Jack shredded cheese. We recommend purchasing the shredded cheese, that way you’ll be prepared to whip up quesadillas with minimum work.
Chicken Quesadillas
Ingredients
- 1 Tablespoon olive oil
- ½ onion, finely diced
- ¼ bell pepper, diced
- 2 cloves garlic, minced
- ⅓ cup black beans, drained and rinsed
- 1 Tablespoon Cajun seasoning
- 1 cup Tyson Grilled & Ready Chicken Breast Strips
- ½ cup Monterey jack cheese, shredded
- ½ cup cheddar cheese, shredded
- 4 (8-inch) flour tortillas
- 1 Tablespoon butter, optional
- Cilantro, to garnish or you may add to the filling.
Instructions
- Shred the cheese and set aside, allow it to come to room temperature if possible.
- Heat the olive oil in a large pan over medium heat.
- Add the onions, diced peppers, and garlic. Cook for 2 minutes.
- Use a silicone spatula to stir in the black beans. Heat for 1 minute.
- Remove from the heat and let them cool.
- Add the cooked chicken strips to the pan. Sprinkle on the Cajun seasoning and toss to coat.
- Cook until heated through, 3-5 minutes. Remove from heat. Let them cool, then dice into smaller pieces.
- Clean the pan and add ¼ of the tablespoon of butter over low heat. You want just a small amount for extra crispy results.
- Add no more than ½ cup of filling per quesadilla, and only add the filling to the top half.
- Begin with ⅛ cup of cheese, followed by the vegetables, beans, and chicken, and top with another ⅛ cup of cheese.
- Cover the pan and allow the cheese to melt, about 3 minutes.
- Use a spatula to fold the bottom half of the tortilla over the fillings. Press down gently. Remove from heat.
- Repeat for all quesadillas.
- Cut each folded tortilla into 2 slices to make 2 quesadillas.
- Serve with salsa, guacamole, and sour cream.
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