Description
How to make Family Favorite Chicken Quesadillas with seasoned chicken, melty cheese, and crispy tortillas that your family will love.
Ingredients
- Base Components:
- 2 cups cooked chicken breast, shredded
- 8 large (10-inch) flour tortillas
- 2 cups shredded Monterey Jack cheese (or Mexican blend)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium bell pepper (any color), diced
- Flavor Builders:
- 3 garlic cloves, minced
- 1 lime, for fresh juice
- 1/4 cup chicken broth
- Seasonings & Spices:
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt (or to taste)
- Finishing & Toppings:
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream (for serving)
Instructions
- Prep Veggies: Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté diced yellow onion and bell pepper until softened, about 5-7 minutes. This creates a sweet, aromatic base for your Chicken Quesadilla Recipe.
- Build Filling: Add minced garlic, chili powder, and ground cumin to the pan; cook for 1 minute until fragrant. Stir in shredded cooked chicken breast, chicken broth, and fresh lime juice, combining all ingredients thoroughly.
- Simmer Flavor: Simmer the chicken mixture for 2-3 minutes until the liquid reduces slightly, concentrating the delicious flavors. Taste and adjust kosher salt if needed, ensuring a perfectly seasoned filling for your quesadillas.
- Cook Quesadillas: Heat a clean skillet over medium heat. Place one tortilla, sprinkle with Monterey Jack cheese, add a spoonful of chicken filling, then more cheese. Cook for 3-4 minutes per side until golden brown and cheese is melty.
- Assemble & Garnish: Remove cooked quesadillas from the pan. Slice each into wedges using a pizza cutter or sharp knife. Garnish generously with fresh chopped cilantro, adding a vibrant finish to this Chicken Quesadilla Recipe.
- Serve Warm: Arrange the quesadilla wedges on a platter and serve immediately while warm. Offer a dollop of cool sour cream on the side for dipping. Enjoy your Ultimate Family Favorite Chicken Quesadilla Recipe!
Notes
Gently flip quesadillas to keep tortillas intact; ensure filling simmers until liquid reduces to avoid soggy results.
Store cooked quesadillas in an airtight container in the refrigerator for 3-4 days.
Easily substitute cooked chicken breast with shredded rotisserie chicken for quicker meal preparation.
Serve quesadillas warm, fresh off the skillet, with sour cream and fresh cilantro for the best experience.
Prepare the chicken filling up to 2 days in advance and store in an airtight container to speed up assembly.
Toast chili powder and cumin briefly before adding liquid to deepen their flavor and create a more aromatic filling.
**Allergy Information:** Dairy, Gluten