Ah, quesadillas! They’re like a warm hug wrapped in a tortilla, especially when they’re cheesy and filled with tender chicken.
I remember the first time I had one – it was at a food truck festival on a breezy summer evening, where the scent of melted cheese mingled with the laughter of people enjoying the simple joys of life. This recipe for Cheesy Chicken Quesadillas is all about capturing that moment, bringing a slice of comfort to your kitchen.
It’s the kind of meal that doesn’t just satisfy hunger but fills the soul, too. The blend of gooey cheese, perfectly seasoned chicken, and a crispy tortilla is just.
. .
how do I put it. .
. it’s like coming home after a long day, kicking off your shoes, and sinking into your favorite chair.
(And let’s be honest, who doesn’t need more of that feeling? ) Whether you’re a seasoned chef or someone who just occasionally dabbles in the culinary arts, this dish is for everyone who believes that food is not just a necessity but a celebration.
So, let’s dive into this fiesta of flavors—oops, there I go again with food metaphors!
Steps
- Mix chili powder, salt, and garlic powder in a small bowl. Coat the chicken with half of this spice blend in a separate bowl and set aside.
- Heat oil in a large skillet over medium heat until shimmering. Add diced onions, bell peppers, and other desired vegetables, seasoning them with the remaining spice mixture. Sauté the vegetables until onions are translucent and the others are tender, about 6 to 8 minutes.
- If using, add spinach to the skillet, allowing it to wilt, and stir in hot sauce for extra spice. Combine the cooked vegetables with the chicken, mixing well.
- On one half of each tortilla, sprinkle a portion of pepper Jack and cheddar cheese. Layer the chicken and vegetable mixture over the cheese, then add more cheese on top.
- Fold the empty half of the tortilla over the filling and press gently. Repeat with the remaining tortillas.
- Wipe the skillet clean and heat over medium to medium-low heat, using a little butter or oil if desired for crispiness. Place two folded quesadillas in the skillet, pressing down with a spatula to flatten slightly.
- Cook each side of the quesadillas for 4 minutes or until golden brown and crisp. Repeat with remaining quesadillas, allowing them to cool for a few minutes before slicing.
- Serve hot with your choice of toppings like salsa, guacamole, or sour cream.
Ingredients
- 2 teaspoons chili powder
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- 2 cups cooked, diced or shredded chicken (about 2 medium breasts or 2 to 3 thighs)
- 1 tablespoon extra-virgin olive oil
- ½ yellow onion, diced
- 1 red bell pepper, diced
- 1 bell pepper of your choice (orange, yellow, or green), diced (or 1 cup chopped veggies like spinach, mushrooms, zucchini, etc.)
- Hot sauce (optional)
- 1 ¼ cups shredded pepper Jack or Monterey Jack cheese, divided
- ¾ cup shredded sharp cheddar cheese, divided (or more pepper/Monterey Jack cheese)
- 4 medium whole wheat tortillas
- Oil, butter, or nonstick spray (optional for cooking)
- Prepared salsa
- Guacamole
- Sour cream or plain Greek yogurt
Nutritional Values
Calories: 2092kcal | Carbohydrates: 116g | Protein: 160g | Fat: 108g | Saturated Fat: 52g | Polyunsaturated Fat: N/A | Monounsaturated Fat: N/A | Cholesterol: 448mg | Potassium: 1576mg | Fiber: 20g | Sugar: 20g | Vitamin A: 10632IU | Vitamin C: 308mg | Calcium: 2068mg | Iron: 12mg
FAQ
- Can I use different types of meat for this quesadilla?
- Absolutely! While chicken is a popular choice, feel free to substitute with cooked and shredded pork, beef, or turkey. For a vegetarian alternative, adding black beans works well too.
- What other ingredients can I include in a quesadilla?
- To enhance your quesadilla, consider incorporating additional vegetables, beans like black beans, avocado slices, or tomatoes. You can customize it with any fillings you love.
- Are other types of tortillas suitable for this recipe?
- Whole wheat tortillas are recommended for their nutritional benefits, but regular flour tortillas can be used as well. Corn tortillas are an option too, though they tend to be smaller and might be more challenging to manage during cooking. Almond flour tortillas are a good gluten-free alternative.
- How should I store and reheat leftover quesadillas?
- Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them on the stovetop over medium-low heat or in the microwave. For freezing, store them in a freezer-safe container for up to 3 months, and thaw in the refrigerator overnight before reheating.
- What are some ideal toppings to serve with chicken quesadillas?
- Popular toppings include salsa, guacamole, sour cream, or plain Greek yogurt. You can also add pico de gallo, fresh cilantro, or shredded lettuce for extra flavor.
Tips
- Use Freshly Grated Cheese: For a smoother and meltier texture, grate your own cheese instead of using pre-shredded varieties, which often contain anti-caking agents that prevent the cheese from melting well.
- Control the Oil: To avoid greasy quesadillas, use minimal oil when cooking. A nonstick pan often requires little to no oil, or you can opt for a light coating of nonstick spray.
- Mind the Heat: Cook the quesadillas over medium to medium-low heat. This ensures that the cheese melts thoroughly without the tortilla burning, resulting in a perfectly crisp exterior.
- Pre-prepare the Filling: Consider making the chicken and vegetable filling in advance and freezing it in portions. This allows for quick assembly and cooking on busy nights, saving time without sacrificing taste.
Equipment
- Large Skillet – If you don’t already have a suitable skillet, this is essential for cooking the quesadillas to crispy perfection.
- Cheese Grater – A box grater or microplane grater is recommended for grating cheese, which melts better than prebagged cheese.
- Mixing Bowls – A set of mixing bowls in various sizes is useful for preparing and mixing ingredients.
