Chicken Cheese Quesadilla
Indulge in the irresistible combination of gooey melted cheese, tender chicken, and perfectly crisped tortillas with this Chicken Cheese Quesadilla recipe. Seasoned chicken breasts are pan-seared to golden perfection, then diced and layered between flour tortillas with a blend of cheddar and Monterey Jack cheeses. A hint of butter adds luxurious richness, while a quick skillet toast creates a golden brown crust that’s deliciously crunchy. Ready in just 30 minutes, this crowd-pleasing dish is perfect for busy weeknights or casual gatherings. Serve with zesty salsa, creamy sour cream, and fresh green onions for a flavorful Mexican-inspired experience that’s sure to become a family favorite. Perfect for keywords like “easy chicken quesadilla recipe,” “Mexican comfort food,” and “cheesy tortilla recipes.”
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Recipe Information
Ingredients
- 2 pieces Boneless Chicken Breast
- 2 tablespoons Olive Oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.5 teaspoon Garlic Powder
- 0.5 teaspoon Chili Powder
- 4 pieces Large Flour Tortillas
- 2 cups Shredded Cheddar Cheese
- 1 cup Shredded Monterey Jack Cheese
- 2 tablespoons Butter
- 0.5 cup Salsa
- 0.5 cup Sour Cream
- 2 stalks Green Onions
Instructions
Begin by preparing the chicken. Place each chicken breast between two pieces of plastic wrap and use a meat mallet to pound them to an even thickness, about half an inch thick.
In a small bowl, mix olive oil, salt, black pepper, garlic powder, and chili powder. Rub this mixture onto both sides of the chicken breasts.
Heat a skillet over medium heat. Add the chicken breasts and cook for about 5-6 minutes on each side, or until fully cooked through and golden brown. Remove from the pan and let them rest for a few minutes.
Once slightly cooled, dice the chicken into small cubes.
Clean out the skillet and return to medium heat. Add a small amount of butter.
Place one tortilla in the skillet and sprinkle with 1/2 cup of shredded cheddar cheese and 1/4 cup of Monterey Jack cheese.
Evenly distribute half of the cooked and diced chicken over the cheese. Place another tortilla on top.
Cook for about 3-4 minutes on each side, or until the tortillas are golden brown and the cheese is melted. Remove from the pan and set aside. Repeat with remaining ingredients to make the second quesadilla.
Once both quesadillas are cooked, cut them into wedges using a pizza cutter or sharp knife.
Serve hot with dollops of salsa, sour cream, and a sprinkle of sliced green onions.
Nutrition Facts
Calories |
852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 27.7 g | 139% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 1798 mg | 78% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.2 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 732 mg | 56% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 470 mg | 10% | |
*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.
