Chicken Quesadilla
Chicken Quesadilla – crispy tortilla stuffed with tomato salsa, guacamole, seasoned chicken and gooey cheese. Simple family-friendly summer meal that doubles up as party appetizer, too!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 boneless chicken breast ((chopped))
- ½ teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1⁄2 teaspoon dried oregano
- ½ teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 medium onion (, sliced)
- Salt to taste
- 6 flour tortillas ( (8 inches))
- 1- 2 cups shredded Monterey Jack cheese
- Salsa ((about a cup))
- sour cream and guacamole ((optional) )
Instructions
- 1
Season lightly salt chicken then season with cumin, paprika, coriander , oregano, chili powder ,garlic and onion powder or use taco seasoning.
- 2
Heat up skillet with about 2 tablespoon of oil, and then add chicken let it rest for about 30 seconds before stirring. Add onions , cook for about 5-7 minutes or until chicken has been fully cooked. Remove chicken and set aside for it to cool.
- 3
Place tortilla on a plate then top with cheese, chicken, and salsa , if desired.
- 4
Heat up another skillet , spray with oil.
- 5
Transfer filled tortilla to the skillet , place another tortilla on top
- 6
Cook for about 3 minutes or until the cheese melts and the bottom of the the tortilla browns .
- 7
Place a plate on top of the quesadilla and flip onto the plate. Then slide the other side onto the skillet. You can easily flip using a large spatula.
- 8
Cut into desired pieces serve warm with guacamole and/or sour cream.