Chicken Quesadillas

Named for queso, the cheese at its core, the quesadilla is a beloved Mexican staple of folded tortillas. Spiced chicken and a melted Mexican cheese blend crisp inside flour tortillas until golden and gooey.

Serves 4

Estimate for one serving

• 520 cal
• 32g protein
• 38g carbs
• 26g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 12 oz boneless skinless chicken breast
• 8 flour tortillas (8-inch)
• 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup salsa (for dipping)
• 1/2 cup sour cream (optional, for serving)

Instructions

1. 1Pat the chicken breasts dry with paper towels and cut into 1/2-inch cubes.
2. 2In a small bowl, mix together the chili powder, cumin, garlic powder, salt, and black pepper.
3. 3Toss the cubed chicken with olive oil and the spice mixture until evenly coated.
4. 4Heat a large skillet over medium-high heat. Add the remaining olive oil.
5. 5Cook the seasoned chicken in the hot skillet for 5–7 minutes, stirring occasionally, until no longer pink and lightly browned. Remove chicken to a plate and wipe out the skillet.
6. 6Place one flour tortilla in the same skillet over medium heat.
7. 7Sprinkle shredded cheese evenly over the tortilla, then add cooked chicken on one half.
8. 8Fold the tortilla in half over the filling and press gently with a spatula. Cook for 2–3 minutes until golden brown on the bottom.
9. 9Flip the quesadilla and cook the other side for another 2 minutes until the cheese is fully melted and both sides are crisp.
10. 10Transfer to a cutting board and repeat with the remaining tortillas, cheese, and chicken (you can cook two at a time if your skillet is large).
11. 11Cut each quesadilla into 4 wedges using a sharp knife or pizza cutter.
12. 12Serve warm with salsa for dipping and sour cream on the side if desired.