Absolute Best Chicken Quesadillas
Savor the irresistible flavors of the Absolute Best Chicken Quesadillas, a quick and easy recipe that delivers restaurant-quality results right in your kitchen! Perfectly seasoned, pan-seared chicken is shredded and layered with gooey melted Mexican blend cheese inside crispy, golden flour tortillas. Each quesadilla is infused with bold spices like cumin, paprika, and chili powder, and enhanced with buttery richness for maximum indulgence. Garnished with fresh cilantro and served with salsa and sour cream, these chicken quesadillas are ideal for weeknight dinners or party appetizers. Ready in just 35 minutes, this customizable recipe is sure to become a household favorite for all your Tex-Mex cravings!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 4 pieces Large flour tortillas
- 2 cups Shredded Mexican blend cheese
- 2 tablespoons Butter
- 2 tablespoons Fresh cilantro (optional)
- 0.5 cup Salsa (for serving)
- 0.5 cup Sour cream (for serving)
Instructions
Place the chicken breasts on a cutting board and pat dry with paper towels.
In a small bowl, mix together salt, black pepper, ground cumin, paprika, chili powder, garlic powder, and onion powder.
Rub the spice mixture onto both sides of the chicken breasts, ensuring they are evenly coated.
Heat a large skillet over medium heat and add the olive oil.
Cook the chicken breasts for 6-8 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the skillet and let rest for 5 minutes.
Once the chicken has rested, shred it into small pieces using two forks, then set aside.
Wipe the skillet clean and return it to medium heat. Spread a thin layer of butter evenly on one side of a flour tortilla.
Place the buttered side of the tortilla down in the skillet, then sprinkle 1/4 cup of shredded cheese over half of the tortilla.
Add a layer of the shredded chicken on top of the cheese, followed by a sprinkle of chopped fresh cilantro, if desired. Add another 1/4 cup of cheese on top of the chicken.
Fold the empty half of the tortilla over the filled side, pressing gently to secure.
Cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy and the cheese is fully melted.
Repeat the process with the remaining tortillas, chicken, and cheese.
Slice the quesadillas into wedges and serve immediately with salsa and sour cream on the side.
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 19.9 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 1625 mg | 71% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 3.8 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 533 mg | 41% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 533 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
