Chicken and Cheese Quesadilla
Indulge in the ultimate comfort food with this Chicken and Cheese Quesadilla recipe, a fast and flavorful meal perfect for busy weeknights or casual gatherings. Featuring tender, marinated chicken seasoned with cumin, garlic, and a hint of black pepper, these quesadillas are packed with bold, savory flavors. A melted duo of cheddar and Monterey Jack cheeses adds irresistible creaminess, while golden, buttery tortillas provide the perfect crispy shell. Ready in just 40 minutes, this recipe is easy to make yet satisfying enough to impress. Serve with a side of tangy salsa and cool sour cream for a crowd-pleasing dish that’s sure to become a family favorite. Perfect for Mexican-inspired dinners, quick lunches, or even game-day snacking!
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Ingredients
- 1 piece chicken breast
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon cumin
- 0.5 teaspoon garlic powder
- 4 pieces flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons butter
- 0.5 cup salsa
- 0.5 cup sour cream
Directions
Step 1
Begin by slicing the chicken breast into thin strips.
Step 2
In a medium bowl, combine olive oil, salt, black pepper, cumin, and garlic powder. Mix well to create a marinade.
Step 3
Add the chicken strips to the marinade, making sure each piece is thoroughly coated. Let it sit for about 10 minutes.
Step 4
Heat a large skillet over medium heat and add the marinated chicken strips. Cook for 5-7 minutes or until the chicken is cooked through and lightly browned. Remove from the skillet and set aside.
Step 5
Lay out the flour tortillas on a clean surface. On one half of each tortilla, evenly distribute the cooked chicken, shredded cheddar cheese, and shredded Monterey Jack cheese.
Step 6
Fold the tortillas in half, pressing slightly to ensure they hold together.
Step 7
Wipe out the skillet used for the chicken and return it to medium heat. Add 1 tablespoon of butter and let it melt and sizzle.
Step 8
Place one or two folded tortillas into the skillet, depending on the size of your skillet. Cook for 3-4 minutes per side, or until the tortillas are golden brown and the cheese has melted.
Step 9
Repeat with the remaining butter and tortillas.
Step 10
Remove the quesadillas from the skillet and allow them to cool for a minute before slicing them into wedges.
Step 11
Serve the quesadillas warm with salsa and sour cream on the side.
Nutrition Facts
| Serving size | (790.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2162.2 |
| Total Fat 157.1g | 0% |
| Saturated Fat 83.7g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 447.6mg | 0% |
| Sodium 5047.3mg | 0% |
| Total Carbohydrate 98.7g | 0% |
| Dietary Fiber 6.9g | 0% |
| Total Sugars 12.8g | |
| Protein 108.3g | 0% |
| Vitamin D 28.5IU | 0% |
| Calcium 2074.3mg | 0% |
| Iron 7.5mg | 0% |
| Potassium 803.8mg | 0% |
Source of Calories