Chicken for Quesadillas
Transform your homemade quesadillas with this flavorful and easy-to-make Chicken for Quesadillas recipe! Tender chicken strips are marinated in a bold blend of lime juice, olive oil, cumin, chili powder, and paprika, then seared to perfection in a sizzling skillet. Quick to prepare and loaded with zesty spices, this recipe ensures juicy, shredded chicken that’s bursting with vibrant Tex-Mex flavors. Whether stuffed into quesadillas, tacos, or wraps, this versatile chicken recipe will elevate any dish it graces. With just 10 minutes of prep time and a hint of fresh cilantro, it’s a must-try for your next Mexican-inspired meal night!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 1 tablespoon Olive oil
- 2 tablespoons Fresh lime juice
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional)
- 0.25 cup Water
Instructions
Pat the chicken breasts dry with paper towels and place them on a cutting board.
Slice the chicken into thin strips, about 1/2-inch wide, for faster cooking and easy shredding later.
In a mixing bowl, combine the lime juice, olive oil, ground cumin, chili powder, paprika, garlic powder, onion powder, salt, and black pepper.
Add the chicken strips to the bowl and toss them in the marinade until every piece is well-coated. Let it sit for 5-10 minutes, or longer if desired, for more intense flavor.
Heat a large skillet over medium-high heat. Once hot, add the marinated chicken to the skillet in a single layer.
Cook the chicken for 4-5 minutes on each side, or until completely cooked through (internal temperature should reach 165°F/74°C). Avoid overcrowding the pan; cook in batches if necessary.
Once cooked, remove the chicken from the skillet and transfer it to a cutting board.
Let the chicken rest for 2-3 minutes to retain its juices, then shred or chop it into bite-sized pieces using two forks or a knife.
Return the shredded chicken to the skillet over low heat. Add 1/4 cup of water to the skillet to keep the chicken moist and allow it to absorb any remaining spices in the pan. Stir well.
Sprinkle with fresh cilantro if desired for extra freshness.
Remove from heat and serve as a filling in quesadillas, tacos, or wraps.
Nutrition Facts
Calories |
924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1572 mg | 68% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 0.9 g | ||
| Protein | 142.2 g | 284% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 102 mg | 8% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1339 mg | 28% | |
*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.
