30-Minute Meals · Chicken · Recipes
Quesadilla – The answer to “What’s for dinner?” that no one can resist! Let’s make some delicious chicken quesadilla!
The best quesadillas are often made with the simplest of ingredients. What makes them irresistible is the combination of bold flavors and textures. A great quesadilla will be crispy on the outside, juicy on the inside and seasoned to perfection. This chicken quesadilla ticks all the boxes!
Quesadillas are quick, easy and great for meal prep. They are great as a quick snack or a last-minute meal. Make a large batch of the chicken filling and you’ll have chicken quesadillas in less than 5 minutes. Enjoy these quesadillas on their own or serve them with cucumber tomato and avocado salad for a complete meal.
Chicken Quesadilla Recipe
This chicken quesadilla recipe makes the most delicious quesadillas ever. Like any good quesadilla, it’s crispy on the outside and molten on the inside. But the real MVP is the chicken filling – Moist, Vibrant, Perfection!
Ingredients
- Tortilla: Flour tortillas are soft and pliable, making them easy to fold and hold together well when cooking quesadillas.
- Chicken: Ground chicken is my go-to for a quick and easy preparation. Finely chopped or shredded chicken works well too.
- Cheese: Use any or a combination for these – cheddar, monterey jack, mozzarella, pepper jack, oaxaca or queso quesadilla.
- Tomato purée: Fresh or canned pureed tomatoes.
- Onion: White, yellow or red onion.
- Garlic: Fresh garlic for added flavor.
- Seasoning: Paprika (sweet or smoked), cumin powder and dried oregano.
- Pickled jalapenos: Chopped pickled jalapenos add zing to every bite.
- Cilantro: Cilantro/coriander leaves add frshness to the dish. Use green onion if you don’t like cilantro.
- Oil: Olive oil, lard or butter can be used.
- Salt: Use salt mindfully as cheese and tortillas have salt too.
How to Make Chicken Quesadilla
- Prep: Finely chop onion, garlic, pickled jalapenos and cilantro/coriander. If making homemade tomato puree, blend 2 tomatoes until smooth. Grate or shred cheese.
- Make the sauce: Saute onion and garlic in olive oil until translucent. Add paprika and cumin, saute for 1 minute. Next add tomato puree, dried oregano, salt and cook until the sauce thickens.
- Cook the chicken: Add ground chicken to the sauce and cook until cooked through. Cook on high flame to prevent chicken from releasing excess moisture. Take off the flame and add chopped pickled jalapenos and cilantro.
- Make the quesadillas: Heat a tortilla in a lightly oiled skillet. Flip and add a layer of shredded cheese all over the tortilla. Next add the chicken filling over one half. Gently fold over the tortilla, fry both sides until lightly crisp on the outside and molten on the inside.
WATCH THE FULL VIDEO ON YOUTUBE
How to Serve Chicken Quesadillas
As a snack, these chicken quesadillas are juicy enough to be served on their own. They can also be served with sour cream, salsa or guacamole. As a meal, serve them with a side of salad or sauteed vegetables.
Meal Prepping Chicken Quesadillas
Prepare a large batch of the chicken filling and store it in the refrigerator for upto 4 days. When in the mood for a quesadilla, layer a tortilla with cheese, chicken filling and fry until crisp on both sides Alternatively, portion them into freezer bags and freezze for upto 3 months. Thaw a portion as needed and make quesadillas anytime.
Chicken Quesadilla
The most juicy and delicious chicken quesadillas ever! Crispy on the outside, juicy on the inside and seasoned to perfection. Perfect as a snack or a meal.
Print Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
INGREDIENTS
- 6 flour tortillas (large)
- 1 lb/450g chicken (note 1)
- 1/2 cup tomato purée
- 1 medium onion
- 5 garlic cloves
- 3 tbsp pickled jalapenos
- 1 tbsp paprika
- 1/2 tsp cumin powder
- 1/2 tbsp dried oregano
- 1/4 tsp salt
- 2 tbsp cilantro
- 3 cups/300g grated cheese (note 2)
- olive oil
INSTRUCTIONS
Prep: Finely chop the onion, garlic, pickled jalapenos and cilantro/coriander. For homemade tomato puree, blend 2 medium tomatoes until smooth. Grate or shred the cheese.
Make the sauce: Sauté chopped onion and garlic in olive oil until translucent. Add paprika and cumin powder, sauté for 1 minute. Next add tomato puree, dried oregano, salt and cook until the sauce thickens.
Cook the chicken: Add chicken to the sauce and cook until the meat is cooked through. Cook on high flame to prevent the chicken from releasing excess moisture. Take off the flame and mix in chopped pickled jalapenos and cilantro.
Make the quesadillas: Heat a tortilla in a lightly oiled skillet. Flip and add a layer of shredded cheese all over the tortilla. Next add the chicken filling over one half. Gently fold over the tortilla, fry both sides until lightly crisp on the outside and molten on the inside.
Serve: Slice in half and serve hot. They can be served on their own or with sour cream, salsa or guacamole.
NOTES
- Chicken: Use ground, shredded or finely chopped chicken meat. Ground chicken is easiest to cook.
- Cheese: Cheddar, monterey jack, mozzarella, pepper jack, oaxaca or queso quesadilla.
- Be cautious while adding salt to the chicken filling as the tortilla and cheese have salt in them too.
NUTRITION (per serving)
Calories: 493kcalCarbohydrates: 23gProtein: 35gFat: 28.9gCholesterol: 103mgSodium: 793mg
Nutrition Facts
Chicken Quesadilla
Amount per Serving
Calories
493
% Daily Value*
Cholesterol
103
mg
34
%
Sodium
793
mg
34
%
Carbohydrates
23
g
8
%
Protein
35
g
70
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword chicken quesadilla, chicken quesadillas, quesadilla, quesadillas
Tried this recipe?Let us know how it was!
