Chicken Quesadillas Recipe
With countless chicken quesadilla recipes online, this one stands out because every step is designed to maximize flavor. Simple ingredients, proper technique, and incredible results.
Ingredients
- 4 pcs chicken thighs, boneless, skinless (1 to 1½ pounds)
Seasonings
- 2 tsp smoked paprika
- 1 tsp ground ancho chile
- 1 tsp chipotle powder
- 1 tsp ground garlic
- 1 tsp ground onion
- ¼ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp kosher salt, plus more to taste
- ½ tsp ground black pepper, or to liking
- 4 tbsp olive oil, divided
Vegetables
- 1 poblano pepper, seeded, small diced
- 1 red bell pepper, seeded, small diced
- ½ white onion, small diced
Additional
- 12 oz Oaxaca cheese, freshly grated
- 8 oz medium cheddar, freshly grated
- 6 large flour tortillas
- 4 tbsp unsalted butter, softened
Instructions
Season the Chicken
- Place the chicken in a large bowl. Add the paprika, ground ancho chile, chipotle powder, ground garlic, ground onion, cumin, coriander, 1 tsp kosher salt, pepper, and 2 tablespoons of olive oil. Toss until every piece is evenly coated.
Cook the Chicken
- Heat a large skillet over medium-high heat and add 2 tablespoons of oil, or enough to lightly coat the surface.
- Add the chicken in a single layer without overcrowding the skillet. Cook until nicely browned on both sides and fully cooked through, adjusting the heat as needed to maintain a good sear.
- Transfer the chicken to a bowl and let it rest for 5 minutes. Once rested, cut it into small pieces, about the same size as the diced vegetables.
Prepare the Filling
- Using the same skillet, reduce the heat to medium or medium-low for a gentle sizzle. Add a little more oil if needed.
- Cook the onion until slightly softened, then stir in the peppers. Cook until slightly softened.
- Return the chicken to the skillet and stir to combine with the vegetables. Cook until heated through. Taste and adjust the salt if needed, then remove from the heat.
Assemble the Quesadillas
- In a large bowl, combine the Oaxaca and cheddar cheese until evenly mixed.
- Warm the flour tortillas on a comal for just a few seconds per side, or until soft and pliable. Avoid browning or crisping them. Remove from the heat.
- Sprinkle a generous layer of cheese over one half of the warm tortilla. Add an even layer of the chicken filling, then top with a little more cheese. Fold the tortilla in half to create a half-moon shape.
Cook the Quesadillas
- Preheat a comal or griddle over medium heat, then reduce to medium-low. Lightly coat the cooking surface with butter.
- Place a folded quesadilla on the comal and rotate it slightly to coat the bottom with butter. Cook until golden brown and crispy, then flip and repeat on the other side until the cheese is fully melted. Adjust the heat as needed to prevent burning.
- Remove from the heat and serve whole or cut into thirds. Enjoy with guacamole, your favorite Mexican salsa, crema Mexicana, a fresh salad, or refried beans.
Notes
A Few Tips Before You Start
Don't rush the chicken. Adjust the heat as needed, but keep it hot enough to sear rather than steam. A good sear builds flavor and keeps the chicken juicy.
Use a small dice. Cutting the chicken, peppers, and onion into a small dice creates a more even filling that's easier to layer and fold.
Warm the tortillas first. This makes them soft and pliable, helping prevent cracks when folding.
Control the heat. Preheat the comal over medium heat, then reduce it to medium-low to cook the quesadillas. This gives the tortillas time to become golden and crispy while the cheese melts completely.
Nutrition
Serving: 1QUESADILLACalories: 620kcalCarbohydrates: 22gProtein: 24gFat: 49gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 79mgSodium: 1378mgPotassium: 204mgFiber: 3gSugar: 3gVitamin A: 1847IUVitamin C: 42mgCalcium: 358mgIron: 2mg
Nutrition information is automatically calculated and intended as an approximation only.