Best Authentic Chicken Quesadilla Recipe
Servings 4 servings
This authentic chicken quesadilla recipe is the perfect quick dinner to make on those busy weeknights! Made with traditional spices and flavors, each bite is incredibly flavorful. They're perfect served on their own or with your favorite salsas and sides for a Mexican feast!
Ingredients
- 1 pound chicken tenders or chicken breasts thinly sliced
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 1 teaspoon salt divided
- 1 red bell pepper small dice
- 1 white onion small dice
- 2 cloves garlic minced
- ¼ cup cilantro chopped
- 2 minced canned chipotle chilis plus 2 tablespoons of the adobo sauce
- ½ cup low fat Greek yogurt or sour cream
- 1 lime
- 4 soft taco size flour tortillas whole wheat or white
- 2 cups freshly shredded Monterey Jack cheese
- Olive oil for frying
Instructions
- In a large bowl, toss together the chicken with 1/2 teaspoon of the salt and the remaining spices, until evenly combined.
- In a large skillet, heat about 1 tablespoon of oil over medium high heat. Add the seasoned chicken and cook, stirring occasionally, until chicken is cooked through, about 6 minutes. Remove chicken to a clean bowl.
- In the same skillet, add the peppers and onions and cook until softened and slightly browned. Add in the garlic and cook for another 30 seconds. Add to the bowl with the chicken. Add the 2 tablespoons of minced chipotle peppers, 1 tablespoon of adobo sauce and the chopped cilantro. Mix until combined.
- In a small bowl, mix together the Greek yogurt, juice of half a lime, ½ teaspoon of salt and remaining 1 tablespoon of the adobo sauce. Set aside.
- Heat a large skillet over medium low heat. Evenly sprinkle ¼ cup of the shredded cheese on the bottom half of each tortilla. Evenly spread over ¼ of the chicken and pepper mixture on top of the cheese then top with another ¼ cup of the cheese. Then fold the top half over.
- Add a small amount of oil to your hot skillet. Gently place your quesadilla in the pan and cook for 3-4 minutes per side, until the outside is crispy and the cheese is melted. Remove to a cutting board and let rest for 2 minutes. Cut into thirds and serve with extra chopped cilantro and the chipotle Greek yogurt sauce.
Notes
-
- Quesadillas are best when eaten immediately, as they lose some of their crispiness once transferred to the fridge.
- You can lighten up this recipe by using low fat cheese and low carb tortillas, if desired.
- Pepper jack, cheddar or mozzarella can be used in place of the Monterey Jack.
- Chipotle peppers in adobo are smokey and slightly spicy. You can add more or less to suit your tastes.
- Cooking the quesadilla over too high of heat will burn the outside before the cheese has a chance to melt.
- Feel free to adjust the spices to taste. They're also great with onion powder, black pepper, or even taco seasoning
- If you want to make a bunch of quesadillas at once, use large flour tortillas and cut them into wedges.
Nutrition
Calories: 524kcalCarbohydrates: 33gProtein: 46gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 124mgSodium: 960mgPotassium: 655mgFiber: 6gSugar: 6gVitamin A: 1629IUVitamin C: 47mgCalcium: 559mgIron: 3mg
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