Chicken Chile Quesadillas
Crispy, cheesy, and packed with bold flavors, these Chicken Chile Quesadillas are the ultimate Tex-Mex comfort food! Featuring tender shredded chicken seasoned with cumin and paprika, combined with the zesty kick of diced green chiles and gooey melted Mexican blend cheese, these quesadillas boast a perfect balance of smoky, savory, and spicy elements. Sandwiched between buttery, golden-brown flour tortillas, each bite delivers a satisfying crunch and rich flavor. Ready in just 20 minutes, this easy-to-make recipe is ideal for busy weeknight dinners or a crowd-pleasing appetizer. Pair them with creamy sour cream, zesty salsa, and a sprinkle of fresh cilantro for an unforgettable dish that’s as beautiful as it is delicious. Whether you're hosting a fiesta or simply craving something flavorful, these quick and cheesy quesadillas are sure to impress!
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded
- 1 cup Green chiles, diced (canned or fresh)
- 2 cups Shredded Mexican blend cheese
- 4 pieces Flour tortillas (8-inch size)
- 2 tablespoons Butter, softened
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Sour cream (for serving)
- 0.5 cup Salsa (for serving)
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
In a mixing bowl, combine the shredded chicken, diced green chiles, cumin powder, paprika, salt, and black pepper. Stir well to evenly coat the chicken with the spices.
Lay out the tortillas on a flat surface. Sprinkle 1/4 cup of shredded cheese evenly over half of each tortilla.
Divide the chicken mixture evenly among the tortillas, placing it on top of the cheese layer.
Sprinkle another 1/4 cup of shredded cheese over the chicken mixture on each tortilla, then fold the tortilla in half to form a half-moon shape.
Heat a large skillet or griddle over medium heat. Lightly butter one side of each folded tortilla with the softened butter.
Place a quesadilla, buttered side down, onto the hot skillet. Cook for 2-3 minutes, or until the bottom is golden brown and the cheese starts to melt.
Flip the quesadilla carefully, and cook for another 2-3 minutes on the other side until it’s golden brown and the cheese is fully melted.
Repeat with the remaining quesadillas, adding more butter to the skillet as needed.
Remove the quesadillas from the skillet and let them rest for 1-2 minutes. Cut each quesadilla into wedges and garnish with freshly chopped cilantro, if desired.
Serve the quesadillas warm with sour cream and salsa on the side.
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 1443 mg | 63% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 6.0 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 515 mg | 40% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 673 mg | 14% | |
*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.
