It’s no secret that I am obsessed with Mexican food. Tex-Mex, Mexican … no matter. Just give it to me. I’ll eat it. I’m specifically fond of quesadillas, namely my favorite chicken quesadillas.
Chicken quesadillas are easy, basic, and magical. My FAVORITE chicken quesadillas can be made in under thirty minutes, and eaten in about two minutes. Maybe less.
This is the perfect weeknight dinner, in my opinion. We regularly have chicken breasts on hand, as I like to stock up when they’re on sale at the grocery store. Side note : I have a great friend from the east coast who refers to the store as the “food store’, and I find it quite adorable. Much more adorable than my midwestern term of “grocery store”. 🙂
My favorite chicken quesadillas contain a basic veggie mixture, seasoned chicken, and plenty of melted cheese. They go really great with a side of creamy refried black beans, which are even easier to make.
If you want to do something a little different, there is also a recipe for beefy quesadillas that are equally awesome in their own right, and definitely worth checking out if you’re more in the mood for something beefy! They also have a fun creamy texture because there are beans mixed into them … and oh. I love those, too.
I serve my favorite chicken quesadillas with sour cream, pico de gallo, cilantro, and queso fresco. I would HIGHLY recommend also having them with some guacamole, or hot sauce if you please. Whatever you like!
[my additional tips!]:
Actual Prep / cook time: under 30 minutes
Clean-up difficulty: 2
Overall difficulty to make: 2
Overall satisfaction: 9
Price range? This dish is under $5 for 2 quesadillas
What I would change next time? Nothing!
For your own version, I recommend:.
- Using your own preference of veggies: more onion, less pepper, etc. Make it how you like if you want to change it.
- Omitting the jalapeño if you don’t want spicy.
- If you don’t have chihuahua cheese on hand, substitute it with pepper jack, a Mexican blend, or even white cheddar. Anything should work!
© 2016 : a flavor journal : by sara alvord
favorite chicken quesadillas
- 4 flour tortillas fajita size
- 1 large chicken breast seasoned with salt and pepper, then cooked and diced
- 1 Tbsp. unsalted butter
- 1/3 cup green pepper diced
- 1/3 cup red pepper diced
- 1/3 cup roma tomato deseeded and chopped
- 1/3 cup white onion diced
- 1 Tbsp. jalapeno minced
- 1/2 Tbsp. garlic minced
- 2 cups chihuahua cheese grated (can be substituted)
- 1/4 tsp. cumin
- 1/4 tsp. oregano
- pinch cayenne optional
- salt and pepper
- Season chicken breast with salt and pepper on both sides, cook through entirely, then remove set aside.
- In a large sauté pan, over medium heat, add the unsalted butter and cook until melted. Once it has melted, add the green pepper and red pepper to the pan. Cook about 3-4 minutes, or until softening.
- Add the tomatoes, cumin, oregano, and cayenne. Also add a pinch of salt and pepper. Cook 1-2 minutes until the tomatoes start to soften. Then add jalapeños, and cook another 1-2 minutes.
- Finally, add the garlic and cook about 1-2 minutes, or until very fragrant and softening.
- Turn the heat to low-medium, and spoon all veggies out of the pan into a dish and set aside.
- Slice your chicken into thin strips, and then cut into smaller chunks. Have the chicken ready next to the veggies.
- In the same large sauté pan you have been using, lay down one tortilla, and evenly spread 1/2 cup cheese across the top of it.
- Let the cheese melt for about 1 minute, then add half of your veggie mixture directly on top of the cheese. Spread the veggies out to cover the entire tortilla.
- Lay small chunks of chicken across the cheese and veggies, also evenly distributing it over the entire tortilla.
- Top the chicken with another 1/2 cup of cheese, spread it out evenly, and then cover the cheese with a second tortilla. Press the top tortilla down gently, allow the most recent layer of cheese to melt onto it and the chicken a bit.
- *Carefully* flip the quesadilla over, and cook for about three minutes, or until the bottom of the tortilla starts to brown and becomes crisp.
- Remove from heat, cut into quarters using a pizza cutter, and serve hot!
- Repeat for the second quesadilla.
You can also interchange veggies to fit your taste preferences! And adjust the heat accordingly.
Don't have chihuahua cheese? Use a Mexican blend, pepper jack, or even white cheddar. It's all good!