Chicken and Cheese Quesadilla
Satisfy your cheesy cravings with this irresistible Chicken and Cheese Quesadilla recipe—perfect for a quick lunch or a flavorful weeknight dinner. Made with tender, marinated chicken seasoned with cumin, garlic powder, and black pepper, these quesadillas are packed with bold flavor. The combination of melty cheddar and Monterey Jack cheese takes this dish to the next level, all tucked into crispy, golden-brown flour tortillas. Ready in just 40 minutes, this easy, skillet-cooked recipe is a crowd-pleaser served with classic sides like salsa and sour cream. Whether you're looking for a savory snack or a hearty meal, these quesadillas deliver on deliciousness and convenience. Keywords: chicken quesadilla, easy quesadilla recipe, cheesy quesadilla, skillet dinner, quick weeknight meal.
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Recipe Information
Ingredients
- 1 piece chicken breast
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon cumin
- 0.5 teaspoon garlic powder
- 4 pieces flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons butter
- 0.5 cup salsa
- 0.5 cup sour cream
Instructions
Begin by slicing the chicken breast into thin strips.
In a medium bowl, combine olive oil, salt, black pepper, cumin, and garlic powder. Mix well to create a marinade.
Add the chicken strips to the marinade, making sure each piece is thoroughly coated. Let it sit for about 10 minutes.
Heat a large skillet over medium heat and add the marinated chicken strips. Cook for 5-7 minutes or until the chicken is cooked through and lightly browned. Remove from the skillet and set aside.
Lay out the flour tortillas on a clean surface. On one half of each tortilla, evenly distribute the cooked chicken, shredded cheddar cheese, and shredded Monterey Jack cheese.
Fold the tortillas in half, pressing slightly to ensure they hold together.
Wipe out the skillet used for the chicken and return it to medium heat. Add 1 tablespoon of butter and let it melt and sizzle.
Place one or two folded tortillas into the skillet, depending on the size of your skillet. Cook for 3-4 minutes per side, or until the tortillas are golden brown and the cheese has melted.
Repeat with the remaining butter and tortillas.
Remove the quesadillas from the skillet and allow them to cool for a minute before slicing them into wedges.
Serve the quesadillas warm with salsa and sour cream on the side.
Nutrition Facts
Calories |
2162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.1 g | 201% | |
| Saturated Fat | 83.7 g | 419% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 5047 mg | 219% | |
| Total Carbohydrate | 98.7 g | 36% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 12.8 g | ||
| Protein | 108.3 g | 217% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 2074 mg | 160% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 804 mg | 17% | |
*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.
