Chicken Quesadillas That Rock
Take your taste buds on a flavorful journey with "Chicken Quesadillas That Rock," a quick and satisfying recipe perfect for busy weeknights or casual gatherings. These golden, crispy quesadillas are stuffed with juicy, spice-rubbed chicken, melted Mexican cheese blend, and a vibrant mix of red bell peppers, green onions, and freshly chopped cilantro. Seasoned with bold spices like cumin, chili powder, and garlic, every bite packs a delicious punch of Tex-Mex flavor. Ready in just 35 minutes, these quesadillas are pan-seared to perfection for a gooey, cheesy interior and a crunchy tortilla exterior. Serve with a dollop of sour cream and your favorite salsa for the ultimate crowd-pleasing meal that’s as fun to make as it is to eat. Ideal for family dinners, game days, or even a solo indulgence!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 pieces Large flour tortillas
- 2 cups Shredded Mexican cheese blend
- 1 medium (diced) Red bell pepper
- 2 stalks (sliced) Green onions
- 2 tablespoons (chopped) Fresh cilantro
- 0.5 cup (for serving, optional) Sour cream
- 0.5 cup (for serving, optional) Salsa
Instructions
Season the chicken breasts with garlic powder, ground cumin, chili powder, salt, and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the chicken breasts for about 5-6 minutes per side, or until fully cooked and no longer pink in the center. Remove the chicken from the skillet and let it rest for 5 minutes before dicing into small cubes.
Wipe the skillet clean with a paper towel and set it aside.
While the chicken rests, dice the red bell pepper, slice the green onions, and chop the fresh cilantro.
Place one flour tortilla on a clean work surface. Sprinkle 1/2 cup of the shredded Mexican cheese blend evenly over one half of the tortilla. Top the cheese with a portion of the diced chicken, diced red bell pepper, green onions, and cilantro. Sprinkle an additional layer of cheese (about 1/4 cup) on top of the filling, and fold the tortilla in half to form a semicircle.
Repeat with the remaining tortillas and filling.
Heat the skillet over medium heat. Lightly grease with a small amount of olive oil or a paper towel dipped in oil.
Cook the quesadillas one at a time for 2-3 minutes on each side, or until the tortilla is golden and crispy and the cheese has melted. Use a spatula to carefully flip the quesadillas halfway through cooking.
Transfer the cooked quesadilla to a cutting board and let it cool for 1 minute before slicing it into wedges.
Serve the quesadillas warm with sour cream and salsa on the side, if desired.
Nutrition Facts
Calories |
3654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.6 g | 301% | |
| Saturated Fat | 112.7 g | 564% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 856 mg | 285% | |
| Sodium | 6692 mg | 291% | |
| Total Carbohydrate | 148.8 g | 54% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 21.6 g | ||
| Protein | 251.1 g | 502% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 3946 mg | 304% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1325 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.
