Description
This Cheesy Chicken Quesadilla recipe features tender, seasoned chicken breasts cooked to perfection in a skillet, layered with a generous blend of cheddar and mozzarella cheeses, then baked until golden and crispy. Served with sour cream and fresh cilantro, it’s a deliciously satisfying meal perfect for any time of day.
Ingredients
Scale
Chicken and Seasoning
- 2 large chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Quesadilla Assembly
- 4 large flour tortillas
- 2 cups shredded cheddar cheese
- 2 cups shredded mozzarella cheese
To Serve
- 1/4 cup sour cream
- 1 tablespoon chopped fresh cilantro
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the quesadillas.
- Heat Olive Oil: Place a large skillet over medium heat and add the olive oil, allowing it to heat up for cooking the chicken.
- Season Chicken: In a small bowl, combine garlic powder, ground cumin, chili powder, paprika, salt, and black pepper. Rub this seasoning mix evenly onto both sides of the chicken breasts.
- Cook Chicken: Add the seasoned chicken breasts to the heated skillet and cook for 5-7 minutes on each side, or until the chicken is fully cooked through and no longer pink inside.
- Rest and Slice Chicken: Remove the chicken breasts from the skillet and let them rest for a few minutes. Once rested, slice them thinly into strips for easy layering in the quesadillas.
- Prepare Tortillas: Lay out 2 flour tortillas flat on a clean work surface to assemble the quesadillas.
- Add Cheese: Sprinkle half of the shredded cheddar and mozzarella cheese evenly over each tortilla.
- Add Chicken: Divide the sliced chicken strips evenly between the two tortillas on top of the cheese layer.
- Top with Cheese: Add the remaining cheddar and mozzarella cheese over the chicken layers for extra cheesiness.
- Assemble Quesadillas: Place the remaining 2 flour tortillas on top of each filled tortilla, creating two quesadillas.
- Bake Quesadillas: Transfer the quesadillas to a baking sheet and bake them in the preheated oven for 10-12 minutes, or until the cheese is melted and the tortillas have become crispy and golden.
- Cool and Serve: Remove the quesadillas from the oven and allow them to cool for a few minutes. Slice each quesadilla into wedges and serve with a dollop of sour cream and a sprinkle of chopped fresh cilantro on top.
Notes
- For extra spice, add a pinch of cayenne pepper to the chicken seasoning.
- You can substitute flour tortillas with whole wheat for a healthier option.
- Leftover quesadillas can be stored in the refrigerator for up to 2 days and reheated in the oven or air fryer to maintain crispiness.
- Use pre-cooked rotisserie chicken as a shortcut to reduce prep and cooking time.
- You can add sautéed vegetables like bell peppers or onions inside the quesadilla for added flavor and texture.
