Chicken Quesadillas
Get ready to wow your taste buds with these irresistible Chicken Quesadillas—an easy, family-friendly recipe bursting with bold Tex-Mex flavors. Juicy, spice-rubbed chicken breasts are seared to perfection, then layered between golden, buttery tortillas with a melty duo of cheddar and Monterey Jack cheeses. A touch of salsa and optional fresh cilantro add a zesty kick, while the crispy tortilla shell gives every bite delightful crunch and comfort. Ready in just 35 minutes, this quick and satisfying meal is perfect for busy weeknights or casual gatherings. Serve these crowd-pleasing quesadillas with a dollop of creamy sour cream and extra salsa for dipping to elevate the flavor even more!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 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 tablespoons fresh cilantro (optional)
Instructions
Begin by preparing the chicken. Pound the chicken breasts to an even thickness to ensure even cooking.
In a small bowl, mix together olive oil, chili powder, cumin, garlic powder, salt, and black pepper.
Rub the spice mixture evenly over both sides of the chicken breasts.
Heat a large skillet or grill pan over medium-high heat and add a tablespoon of olive oil. Once hot, add the chicken breasts.
Cook the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
Remove the chicken from the skillet and let it rest for a few minutes. Then slice it into thin strips.
Spread some butter on one side of each tortilla.
Place one tortilla buttered side down in the skillet over medium heat.
Evenly distribute about 1/4 cup of the shredded cheddar cheese and 1/4 cup of the Monterey Jack cheese on one half of the tortilla.
Top the cheese with sliced chicken, a tablespoon of salsa, and a sprinkling of cilantro if using.
Fold the other half of the tortilla over to cover the filling.
Cook the quesadilla for about 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
Remove the quesadilla from the skillet and let it cool slightly before slicing into wedges.
Repeat the process with the remaining tortillas and filling.
Serve the quesadillas warm with sour cream and extra salsa on the side.
Nutrition Facts
Calories |
872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 27.9 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 1583 mg | 69% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.2 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 733 mg | 56% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 441 mg | 9% | |
*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.
