Description
Crispy on the outside, cheesy and flavorful on the inside—this chicken quesadilla recipe is the perfect quick and satisfying meal. Packed with seasoned chicken, gooey melted cheese, and a hint of spice, these quesadillas make an easy lunch, dinner, or snack. Whether you’re serving them with salsa, sour cream, or guacamole, they are guaranteed to be a crowd-pleaser!
Ingredients
- ½ teaspoon salt
- ½ teaspoon chili powder
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 4 cups cooked chicken, chopped
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded medium cheddar cheese
- 8 flour tortillas
- Additional oil for brushing (optional)
Instructions
-
Prepare the Seasoning Mix
- In a small bowl, combine salt, chili powder, black pepper, onion powder, garlic powder, and ground cumin.
-
Cook the Onions and Chicken
- Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
- Add diced onions and sprinkle with the seasoning mix.
- Sauté for 4-5 minutes until soft, then add the chopped chicken and toss to combine. Remove from heat.
-
Assemble the Quesadillas
- Mix the shredded cheeses in a bowl.
- If using, brush one side of each tortilla with oil for extra crispiness.
- Heat a large skillet or griddle over medium-low heat.
- Place a tortilla on the skillet, oiled side down if brushed.
- Sprinkle a portion of cheese on one half of the tortilla, add chicken and onion mixture, then top with more cheese.
- Fold the tortilla in half.
-
Cook the Quesadillas
- Cook for 2-3 minutes on one side until golden brown, then carefully flip and cook for another 2-3 minutes.
- Repeat with remaining tortillas and filling.
-
Serve and Enjoy
- Remove from skillet, let rest for a minute, then cut into triangles.
- Serve warm with sour cream, salsa, or guacamole.
Notes
-
- Cheese Options: Monterey Jack and cheddar create a perfect blend, but feel free to experiment with Pepper Jack or Colby Jack.
- Add More Flavor: Sauté bell peppers or mushrooms with the onions for extra texture and taste.
- Storage: Keep leftovers in an airtight container for up to 3 days. Reheat in a skillet for the best crispiness.
- Spicy Kick: Add diced jalapeños or a dash of hot sauce to the filling for some heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Mexican