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I love chicken quesadillas. They are filling and easy to throw together. If you’re looking for a new recipe for chicken quesadilla – try the dish below!
Recipe for Chicken Quesadilla:
Ingredients
2 Boneless Skinless Chicken Breasts, cut into ½ inch pieces
1 Tbsp. Lime Juice
½ teas. Oregano
¼ teas. Cumin
½ teas. Chili Powder
¼ teas. Black Pepper
½ teas. Garlic Powder
½ teas. Salt
4 Tbsp. Oil
8 8 inch Flour Tortillas
8 Sprigs Cilantro
¼ Cup Red Onion, chopped
2 Cups Shredded Cheese, Colby Jack or similar
Instructions
- In a bowl combine the Chicken, Lime Juice, Oregano, Cumin, Chili Powder, Black Pepper, Garlic Powder, Salt and 2 Tbsp. of oil. Let marinate at least 20-30 minutes.
- In a small pan over medium high heat cook the chicken until cooked through, 4-6 minutes. Remove from heat.
- On a piece of foil or wax paper brush four of the Tortillas with Oil and place oil side down.
- Put ¼ cup of the Cheese on each tortilla, maintain a border of about ¾ of an inch to allow for spreading.
- Put ¼ of the Chicken over the Cheese on each Tortilla, maintain border.
- Put ¼ of the Onion and 2 sprigs of Cilantro leaves over the Chicken.
- Put ¼ cup of Cheese on top of the Onion and Cilantro. Don’t forget the border.
- Top with the remaining tortillas. Do not oil them yet.
- Heat a nonstick skillet over medium to medium low heat. Let it warm for about 3 minutes before you start cooking.
- Place quesadilla oiled side down. Place a pot or flat bottomed plate on top of the quesadilla to press it down to ensure even browning. Let cook until golden brown, 2-3 minutes.
- Just before flipping oil the top Tortilla, return pan or plate on top, cook another 2-3 minutes until golden. Remove and let cool 2-3 minutes before cutting so the filling doesn’t get forced out.
- Cut into quarters and serve with Salsa, Sour Cream and sliced Avocados.
- 2 Boneless Skinless Chicken Breasts, cut into ½ inch pieces
- 1 Tbsp. Lime Juice
- ½ teas. Oregano
- ¼ teas. Cumin
- ½ teas. Chili Powder
- ¼ teas. Black Pepper
- ½ teas. Garlic Powder
- ½ teas. Salt
- 4 Tbsp. Oil
- 8 8 inch Flour Tortillas
- 8 Sprigs Cilantro
- ¼ Cup Red Onion, chopped
- 2 Cups Shredded Cheese, Colby Jack or similar
- In a bowl combine the Chicken, Lime Juice, Oregano, Cumin, Chili Powder, Black Pepper, Garlic Powder, Salt and 2 Tbsp. of oil. Let marinate at least 20-30 minutes.
- In a small pan over medium high heat cook the chicken until cooked through, 4-6 minutes. Remove from heat.
- On a piece of foil or wax paper brush four of the Tortillas with Oil and place oil side down.
- Put ¼ cup of the Cheese on each tortilla, maintain a border of about ¾ of an inch to allow for spreading.
- Put ¼ of the Chicken over the Cheese on each Tortilla, maintain border.
- Put ¼ of the Onion and 2 sprigs of Cilantro leaves over the Chicken.
- Put ¼ cup of Cheese on top of the Onion and Cilantro. Don’t forget the border.
- Top with the remaining tortillas. Do not oil them yet.
- Heat a nonstick skillet over medium to medium low heat. Let it warm for about 3 minutes before you start cooking.
- Place quesadilla oiled side down. Place a pot or flat bottomed plate on top of the quesadilla to press it down to ensure even browning. Let cook until golden brown, 2-3 minutes.
- Just before flipping oil the top Tortilla, return pan or plate on top, cook another 2-3 minutes until golden. Remove and let cool 2-3 minutes before cutting so the filling doesn’t get forced out.
- Cut into quarters and serve with Salsa, Sour Cream and sliced Avocados.
What do you think of this recipe for chicken quesadilla?
Take a look at this tasty Roasted Red Pepper and Chipotle Quesadilla {Mexican Quesadilla Recipes} for more delicious quesadillas!
Treana B says
This should totally be called, not your dad’s quesadilla! I love this recipe. Thank you so much for sharing on the Merry Monday Linky Party! We hope you will join us next week. – Treana from http://houseofbennetts.com