Main Dishesbonappetit
Chicken Quesadillas
Boldly spiced, juicy chicken encased in a crisped tortilla with plenty of melted cheese, these chicken quesadillas are a crowd favorite for a reason.
👥 6 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●knife
- ●cutting board
- ●bowl
- ●skillet
- ●pan
📝 Preparation Steps
1
If your 1 lb. skinless, boneless chicken breasts are not thin sliced, working one at a time, hold a long knife parallel to cutting board and slice breasts along a long side until cut in half to create thin cutlets.
. skinless, boneless chicken breasts, preferably thin sliced1 lb
2
Stir 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 2 tsp. paprika, 1 tsp. ground coriander, 1 tsp. ground cumin, and 1 tsp. sugar in a large shallow bowl to combine. Add chicken breasts and toss to coat evenly in spice mixture; set aside.
. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp. paprika2 tsp. ground coriander1 tsp. ground cumin1 tsp. sugar1 tsp
3
Heat 1 Tbsp. vegetable oil in a large nonstick or stainless-steel skillet over medium-high. Cook 1 small onion, cut into ½" pieces, and 1 small red bell pepper, ribs and seeds removed, cut into ½" pieces, stirring often, until lightly charred in spots and onion is translucent, about ⏱️ 4 minutes. Add 2 garlic cloves, finely chopped, and 1 jalapeño, thinly sliced, and cook, stirring constantly, until garlic is fragrant, about ⏱️ 30 seconds. Transfer vegetables to a medium bowl.
jalapeño, thinly sliced1
4
Heat 1 Tbsp. vegetable oil in same skillet over medium. Add reserved chicken breasts (it’s okay if they overlap slightly) and cook, turning once or twice, until cooked through, about ⏱️ 5 minutes per side. Transfer to a cutting board and let cool slightly. Cut into ½" cubes and add to bowl with vegetables. Clean and reserve pan.
5
Mix 12 oz. pepper jack cheese, coarsely grated (2–3 cups), and ½ cup (packed) coarsely chopped cilantro into chicken mixture. Divide among six 8"–10"-diameter flour tortillas, spooning over one half of each. Fold empty side up and over filling to cover.
. pepper jack cheese, coarsely grated (2–3 cups)12 oz8"–10"-diameter flour tortillas6
6
Heat 1 Tbsp. vegetable oil in reserved pan over medium. Add 2 quesadillas and cook, turning halfway through, until tortillas are golden and cheese is melted, about ⏱️ 5 minutes. Transfer to a cutting board. Repeat process 2 more times, cooking 2 quesadillas per batch and adding more oil to the pan as needed.
7
Cut quesadillas into wedges and transfer to plates to serve. Do Ahead: Filling can be made 2 days ahead. Transfer to an airtight container; cover and chill.
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