Chicken Quesedilla Recipe
Olegario Benford
Excellent! The only change I made was spreading tortillas with thin layer of mayo instead of using oil to brown. Mayo crisps and browns nice! Great way to use leftover rotisserie chicken!!! There are only 2 of us and I made 1/2 recipe and still have leftover filling.
This is the best quesadillas recipe by far. The seasoning mix is spot on! Better than any quesadilla I have had in a restaurant!!! Of course I only use Cabot brand cheeses and top with sour cream and Picante salsa. OMG! Yummy!!
Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!
Made using ground beef (mince), I love how the spice really gets right in there all throughout the beef. A bit of tomato paste binds it all together and makes it nice and juicy. Use this recipe for any ground meat, including beef, pork, veal, chicken or turkey.
Seared seasoned chicken thigh fillets (or breast) then diced and mixed through with sautéed onion and capsicum/bell peppers. Use this recipe for any protein in steak form, including beef, pork, veal, chicken or turkey.
To fill a quesadilla, place the filling on one side of a tortilla, then fold to enclose. Start with shredded cheese, top with filling of choice (beef, chicken, vegetarian) then finish with another sprinkle of cheese.
I made these last night and they were absolutely divine, my very fussy daughter who is quite the foodie said they tasted better than restaurant quality! Will be one of my go to recipes, thank you!
I do have a request, if I may, would you perhaps consider providing a flour tortilla recipe, like you have a flat bread recipe for the kebabs. I do prefer making things from scratch at home than store bought. It feels healthier and fresh!
Chicken tenderloins typically have a white tendon attached to them. They can be a little tough to chew, so I like to remove them with kitchen shears before cooking. Just pinch the tip of the tendon with your finger and snip where the tendon meets the chicken.
Off the heat, add the shredded chicken and any juices that have accumulated on the plate/cutting board to the finished sauce and stir until evenly combined. Transfer the chicken mixture to a plate, reserving half to refrigerate or freeze for another meal. Clean the skillet and return to the stove.
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Perfection! Made these last night for Cinco de Mayo. Followed recipe exactly except doubled. Since I had more sauce it took longer to reduce but kept simmering until it looked like your photo. Kept sauce and chicken warm in the pan and used my double cast iron griddle for quesadillas. This worked great and could make two at a time. My family said this meal was incredible! Thanks Jenn for another delicious recipe ?
This was excellent. Once a month or so I buy a couple roasted chickens to shred and then use the carcasses for broth. Instead of chicken tenders I thawed and heated a pound of the chicken, spiced it and followed the recipe. It turned out great and saved a bit of time.
The one change I made was to use shredded chicken from a rotisserie chicken. We buy one or two rotisserie chickens every couple weeks. I take the meat off and use the leftovers to make chicken broth.
In this case I used a pound of the shredded chicken meat, still added the spices, and reheated it in a skillet. Beyond that I followed the recipe. It turned out great and cut a bit of the cooking time
I made this recipe. Really delicious and so fast and easy! I cooked the chicken in my air fryer. I topped it with plain low fat yoghurt instead of sour cream. Definitely going to make it again. Thanks!
I tried it with the turkey as you suggested and it turned out great. Good way to use up leftover turkey!
I agree, it would be even better with fresh chicken. Thanks for all your wonderful recipes.
Incredible Chicken Quesadillas are packed with juicy chicken, peppers, onions, garlic, and lots of melty cheese. They are an easy and healthy idea that is perfect for those hectic weeknights.
Add 1/2 teaspoon of oil then place a flour tortilla in the pan. Sprinkle some shredded cheese and 1/4 of the chicken and veggie mixture. Add a little bit more cheese then fold the tortilla in half. Cook until each side is crispy and remove from the pan. Repeat the steps until all four of the quesadillas have been cooked.
You can easily swap out the raw chicken for leftover chicken. You will need to sautee the peppers and onions for 3-4 minutes. Then add the chicken and taco seasoning and combine well. Then remove the ingredients from the pan and continue as directed.
I made this healthy chicken quesadillas recipe for dinner with my leftover avocado mango salsa and some sauteed onions and peppers. They are very satisfying, with almost 38 grams of protein and 17 grams of fiber. They are also great for lunch or even as appetizers. For more of my quesadilla recipes, try Picadillo Quesadillas, Shrimp Quesadillas, and BBQ Chicken Quesadillas.
Serve your chicken quesadillas with sour cream, salsa, and guacamole for dipping. If you want to make some sides to round out the meal, try this Skillet Mexican Zucchini, Black Beans and Rice, or Cilantro Lime Cauliflower Rice.
Make ahead and freeze. Follow the recipe for chicken quesadilla as usual. Once you have heated the quesadillas in the microwave, place them on a cookie sheet. Flash-freeze them until firm. Transfer to an airtight container and freeze for up to 2 months.
Made these on the fly with some extra chicken and those little street taco soft tortillas. Definitely a hit and super easy, super fast. Another winner in my house. Packing a few for my husband to heat up at lunch as well (added onion and peppers to his.)
That was the most disgusting quesadilla I have ever had. I knew a cup of mayo was a trash recipe just like ketchup is not an actual cooking ingredient. It was sour and not creamy, a waste of my time and money for the ingrediants.
I love love love the mayo sauce!! I use just the taco seasoning and the mayo and its perfect for me, my family, and my friends!
I searched and read so many recipes looking for a quesadilla sauce and I finally found the one! ThnX LilLuna
The marinade for the chicken is basically like mixing up a margarita. Just take away the ice and add some olive oil. Then let that chicken marinate for a least thirty minutes to soak up all that flavor!
Welcome to Emily Bites, a cooking blog proving that healthy can be delicious by offering lightened up recipes that never compromise on flavor. All recipes include Weight Watchers values and nutrition info!
My children look forward to weekends because typically one of the lunch meals would be a quick Mexican take out. Since we are busy filming and shooting recipes during the day, we try to find quick meals that minimize the interruption.
I make them for school lunch as well as they are quick to prepare in the morning. While shopping at Foods Co, I saw Sargento Fine Cut Shredded 4 Cheese Mexican and decided to test out my new quesadilla recipe.
What was the result? I got a huge thumbs up from the entire family. My children loved it and prefer it over the regular chicken quesadilla. Besides the flavorful chicken, I believe the quality Sargento made a big difference with the final result as well.
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The fusion of flavours are wonderful! Quesadillas are a favourite anywhere for their simplicity and versatility, and it works beautifully with teriyaki chicken. Oddly enough, cheddar cheese is not used in authentic Mexican cuisine, but it seems to be a favourite for restaurants in the United States :^)
The first step to making the most flavorful and best chicken quesadillas is to make sure the chicken is packed with flavor. For this quesadilla recipe, we season chicken breasts generously with our favorite chicken taco seasoning.
Start by seasoning the chicken on both sides with the chicken taco spice mix and a few drizzles of oil. Heat some olive oil in a pan over medium heat until cooked through. Once done, remove from the pan, let it rest for 10 minutes, and thinly slice.
Another option is to prep ahead the components, which is usually what I do. Cook and slice the chicken, cook the veggies, and shred the cheese 2-3 days in advance. When ready to eat, assemble the chicken quesadillas as directed.
Great recipe! Took me about two hours, and I was able to make 6 quesadillas. If everything had been ready for assembly, your estimate was good. The chicken was very tasty! A great seasoning blend and technique. These really surprised the family, and they were delighted. Thank you very much!