Mexican Chicken Quesadillas

00:28:00

These Mexican quesadillas are great paired with your favorite toppings. My favorites are salsa and sour cream, but you could use a lot of other toppings as well including guacamole, cayenne sauce, chipotle aioli, limes for juicing etc.

Tags VIEW MORE TAGS
Ingredients
- Serves 2 +
ADD TO SHOPPING LIST
2 tablespoon Extra-Virgin Olive Oil
1/4 cup sliced Scallion
to taste Salt and Pepper
1 teaspoon Ground Cumin
3 cup Shredded Mexican Cheese Blend
to taste Salsa
Directions HIDE IMAGES
STEP 1
When ready, preheat oven to 425 degrees F (220 degrees C).
STEP 2
Heat a large skillet on medium heat. Add Extra-Virgin Olive Oil (2 tablespoon). Add Poblano Pepper (2) and Scallion (1/4 cup) to skillet. Add Ground Cumin (1 teaspoon) and stir in.
STEP 3
Add Boneless, Skinless Chicken Breast (0.5 pound) to skillet and Salt and Pepper (to taste) lightly. Squeeze a half of a Lime (1) into the skillet. Slice the remaining of the lime in two to four wedges for serving on a plate.
STEP 4
Fry chicken until golden brown on all sides and done in the center when cut open. Remove skillet from heat.
STEP 5
On a sheet pan, lay one Flour Tortilla (4) down and spread about one fourth of the Shredded Mexican Cheese Blend (3 cup) on the tortilla. Next, continue with a layer of half of the chicken filling. Finish off tortilla with another layer of cheese.
STEP 6
Lay another tortilla on top to finish that quesadilla. Repeat assembly for remaining quesadilla. Bake until cheese is melted and tortillas are crispy brown, for around 12 to 15 minutes.
STEP 7
Cut tortilla with a pizza cutter. Serve with Salsa (to taste).
Share Your Tips
You May Also Like
GET THE SIDECHEF APP
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT