Chicken Quesadillas
Servings 4
Equipment
- Large skillet or griddle
- Meat thermometer
- Sharp knife
- Cutting board
Ingredients
- 2 boneless skinless chicken breasts about 1 pound
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon oregano
- 2 tablespoons lime juice
- 2 tablespoons olive oil divided
- 1 medium onion thinly sliced
- 1 bell pepper any color, thinly sliced
- 8 flour tortillas 8-inch diameter
- 2 cups shredded cheese combination of Monterey Jack and cheddar
Optional toppings
- Salsa
- Sour cream
- Guacamole or sliced avocado
- Fresh cilantro chopped
- Lime wedges
Instructions
- In a small bowl, mix together salt, pepper, cumin, chili powder, garlic powder, paprika, and oregano.
- Add 2 tablespoons of lime juice and 1 tablespoon of olive oil to the spice mixture and stir to create a paste.
- Trim any excess fat from the chicken breasts. Place the chicken between two pieces of plastic wrap and gently pound to an even thickness of about ½ inch.
- Coat the chicken breasts thoroughly in the spice mixture, making sure to cover all sides. Place in a sealed container or resealable plastic bag and refrigerate for at least 30 minutes, or overnight for the best flavor.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the marinated chicken breasts and cook for 6-7 minutes on each side until the internal temperature reaches 165°F.
- Remove the cooked chicken from the skillet and cover with foil. Let it rest for at least 5 minutes before slicing.
- In the same skillet, add the sliced onions and bell peppers with a pinch of salt. Cook until they begin to soften and caramelize, about 5-7 minutes. Remove from the skillet and set aside.
- Slice the chicken into thin strips against the grain.
- Wipe the skillet clean and return to medium-low heat. Place a flour tortilla in the skillet and sprinkle a layer of shredded cheese on half of the tortilla.
- Add some of the sliced chicken and sautéed vegetables on top of the cheese, then add another layer of cheese on top of the fillings.
- Fold the empty half of the tortilla over the filled half and press down gently. Cook for 2-3 minutes until the bottom is golden brown.
- Carefully flip the quesadilla and cook for another 2-3 minutes until the other side is golden brown and the cheese is completely melted.
- Remove from the skillet, let it rest for 1 minute, then slice into wedges.
- Repeat steps 9-13 with the remaining ingredients to make more quesadillas.
- Serve immediately with your favorite toppings.