Cumin Crusted Chicken Cheddar Quesadillas W Basil Sour Cream
Elevate your weeknight dinner game with these Cumin Crusted Chicken Cheddar Quesadillas with Basil Sour Cream—a mouthwatering fusion of bold spices and bright, creamy flavors. Juicy chicken breasts are coated in an aromatic blend of ground cumin, smoked paprika, and black pepper, seared to golden perfection, and tucked into crispy, buttery flour tortillas with a generous helping of melted cheddar cheese. The standout basil sour cream brings a fresh and tangy twist, with hints of lime juice and fragrant herbs, making it the perfect dipping sauce. Ready in just 40 minutes, this recipe is a crowd-pleaser for family dinners, game night snacks, or casual entertaining. Serve these golden quesadillas with a side of zingy basil sour cream and watch them disappear!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 4 pieces Large flour tortillas
- 2 cups Shredded cheddar cheese
- 10 pieces Basil leaves
- 1 cup Sour cream
- 1 tablespoon Lime juice
- 2 tablespoons Butter
Instructions
Begin by preparing the cumin crusted chicken. In a small bowl, mix together the ground cumin, smoked paprika, salt, and black pepper.
Rub the spice mixture evenly over both sides of the chicken breasts.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts and cook for 6-7 minutes per side, or until the chicken is cooked through and has a golden crust.
Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips.
Prepare the basil sour cream by finely chopping the basil leaves and mixing them into the sour cream along with the lime juice in a small bowl. Stir well until combined and set aside.
Assemble the quesadillas. Lay one flour tortilla flat and spread 1/2 cup of shredded cheddar cheese evenly on one half of the tortilla.
Add a layer of sliced cumin crusted chicken over the cheese, then fold the tortilla in half to close it. Repeat this process for the remaining tortillas.
Heat 1/2 tablespoon of butter in a large non-stick skillet over medium heat. Once melted, place one folded quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy and the cheese has melted.
Repeat with the remaining quesadillas, adding more butter as needed.
Cut the cooked quesadillas into thirds and serve them hot with the basil sour cream on the side for dipping.
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1445 mg | 63% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 5.1 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 566 mg | 44% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 359 mg | 8% | |
*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.
