Chicken Cheese Quesadilla
Crispy, cheesy, and packed with flavor, this Chicken Cheese Quesadilla recipe is the ultimate comfort food that combines tender, spiced chicken with a gooey blend of cheddar and Monterey Jack cheeses. Perfectly golden flour tortillas encase the filling, delivering a satisfying crunch with every bite. The chicken is seasoned with a robust mix of garlic and chili powders, then pan-seared for a smoky, juicy touch that elevates the dish. Ready in just 30 minutes, this easy-to-make recipe is ideal for busy weeknights or casual gatherings. Serve these quesadillas hot with tangy salsa, cool sour cream, and a sprinkle of fresh green onions for a restaurant-worthy meal that will please the whole family. Whether you’re searching for a quick dinner idea, a snack for game day, or a delightful appetizer, these homemade chicken quesadillas are guaranteed to hit the spot!
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Ingredients
- 2 pieces Boneless Chicken Breast
- 2 tablespoons Olive Oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.5 teaspoon Garlic Powder
- 0.5 teaspoon Chili Powder
- 4 pieces Large Flour Tortillas
- 2 cups Shredded Cheddar Cheese
- 1 cup Shredded Monterey Jack Cheese
- 2 tablespoons Butter
- 0.5 cup Salsa
- 0.5 cup Sour Cream
- 2 stalks Green Onions
Directions
Step 1
Begin by preparing the chicken. Place each chicken breast between two pieces of plastic wrap and use a meat mallet to pound them to an even thickness, about half an inch thick.
Step 2
In a small bowl, mix olive oil, salt, black pepper, garlic powder, and chili powder. Rub this mixture onto both sides of the chicken breasts.
Step 3
Heat a skillet over medium heat. Add the chicken breasts and cook for about 5-6 minutes on each side, or until fully cooked through and golden brown. Remove from the pan and let them rest for a few minutes.
Step 4
Once slightly cooled, dice the chicken into small cubes.
Step 5
Clean out the skillet and return to medium heat. Add a small amount of butter.
Step 6
Place one tortilla in the skillet and sprinkle with 1/2 cup of shredded cheddar cheese and 1/4 cup of Monterey Jack cheese.
Step 7
Evenly distribute half of the cooked and diced chicken over the cheese. Place another tortilla on top.
Step 8
Cook for about 3-4 minutes on each side, or until the tortillas are golden brown and the cheese is melted. Remove from the pan and set aside. Repeat with remaining ingredients to make the second quesadilla.
Step 9
Once both quesadillas are cooked, cut them into wedges using a pizza cutter or sharp knife.
Step 10
Serve hot with dollops of salsa, sour cream, and a sprinkle of sliced green onions.
Nutrition Facts
| Serving size | (1222.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3145.1 |
| Total Fat 207.4g | 0% |
| Saturated Fat 107.8g | 0% |
| Polyunsaturated Fat 5.2g | |
| Cholesterol 764.7mg | 0% |
| Sodium 6787.1mg | 0% |
| Total Carbohydrate 133.5g | 0% |
| Dietary Fiber 8.0g | 0% |
| Total Sugars 17.4g | |
| Protein 204.8g | 0% |
| Vitamin D 28.5IU | 0% |
| Calcium 2923.7mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 1715.3mg | 0% |
Source of Calories