Get your Mexican fix and fix some of these Chicken Quesadillas: for dinner, lunch, or whenever!
Whether you say “Keh-se-DEE-ya” or “Kay-suh-dilla” (I’m looking at you, Kip from Napoleon Dynamite), you know you want one! Quesadillas are not new to the scene. As far back as 16th century Mexico, people have been popping delicious fillings into tortillas, smashing them, and heating them up. Here in the U.S., we have added cheese (of course, but duh, it’s delicious) and lots of cold toppings like guac, sour cream, and salsa.
In our house, quesadillas are a quick go-to when you want something hot but not greasy. Totally customizable, they are a great handheld and can be made in the oven or in a skillet. My teens can make their own, or if it’s mealtime, I can whip up a batch of filling and we can do multiples in the oven. No fancy equipment or ingredients–totally easy and so, so yummy.
What makes these Chicken Quesadillas so, so yummy? The filling is seasoned just right, and you get a boost of protein from the sauteed chicken and cheese. Zesty but not spicy, they are perfect for family dinners, and everyone can top their own with whatever they like. Plain-Jane kiddos can simply eat theirs plain, while someone like my husband dips theirs in hot sauce. To each their own!
Jalapeno: Slicer Beware!
While you could use canned or jarred jalapenos in this recipe, the fresh one called for in the ingredients list below is best. However, if you haven’t sliced a jalapeno before, make sure you do two things. First, put on plastic gloves. The hotness of a jalapeno is in the seeds, and if you accidentally touch your eyes while slicing or while removing the seeds, you will be in pain. Secondly, you decide what level of spiciness you want. If the answer is “0,” then you need to lop off the stem end first, then cut the pepper vertically from top to bottom. Carefully remove the seeds and rinse the inside out. Dispose of the seeds and you’re good to go. If you want the hot factor, leave in all or some of the seeds, but either way, wear plastic gloves to protect your hands and face.
FAQs & Tips
How to Make Ahead and Store?
If you need to make ahead the Chicken Quesadillas, you let them cool once they’re cooked, then stack with parchment or wax paper in between each one. Put them into a gallon-sized resealable bag or a large airtight container. They can be stored this way for up to 4 days in the fridge or for up to a month in the freezer. To reheat when ready to serve, set the defrosted quesadillas on a baking sheet, cover with foil, and put in a 350 degree oven for about 10-15 minutes. Leftovers can be stored the same way as in the make-ahead instructions.
Can I use rotisserie chicken instead?
If you’re short on time, absolutely. Just use about 1 1/2 cups of shredded rotisserie chicken and start your cooking with step 2. Toss in the chicken and taco seasoning once the veggies have cooked for a few minutes. Doing so will allow you to get the chicken warmed through but not cook it so long that it dries out.
What is the best melty cheese for a quesadilla?
Monterey Jack, cheddar, or queso quesadilla (if your store carries it) are the best. For optimum melting, shred your own instead of buying the pre-shredded in a bag. In a pinch, you can always use mozzarella but the flavor won’t be as pronounced.
Serving Suggestions
Favorite toppings for Chicken Quesadillas include guacamole, sour cream, salsa, or diced tomatoes with cilantro. I like a tiny drop of hot sauce as well. As for what to serve them with, rice is always good – try our Green Chile Rice and just leave out the chicken, since it’s a side dish. For chilly nights, The Best Taco Soup hits right with a quesadilla to dunk. Even just a simple side of fruit and some tortilla chips with salsa works well.
Chicken Quesadillas
Ingredients
- 1 pound chicken breasts cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1/2 cup diced bell pepper any color
- 1/2 cup diced onion
- 1 medium jalapeno diced (optional)
- 2 cloves garlic minced
- 1 tablespoon taco seasoning
- 2 cups shredded melting cheese such as Monterey Jack or Cheddar
- 4 medium flour tortillas
Instructions
- In a large pan, heat oil over medium-high heat. Add the bite-sized chicken pieces and taco seasoning, sautéing for 4-5 minutes.
- To the chicken, add bell pepper, onion, and garlic. Continue to sauté for another 5 minutes or until the chicken is fully cooked. Remove from the pan and set aside.
- In the same pan, place a tortilla and sprinkle a layer of cheese, then add 1/4 of the chicken mixture, and top with another layer of cheese. Fold the tortilla in half.
- Cook the quesadilla on both sides until crispy and the cheese is melted. Remove from the pan and repeat with the remaining tortillas.
- Cut the quesadillas into halves or thirds and serve with your choice of sour cream, salsa, or guacamole.
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