Description
These Chicken Quesadillas are a delicious and easy-to-make meal featuring flavorful marinated chicken cooked with onions and garlic, layered with melted cheese inside crispy flour tortillas. Served with classic sides like sour cream, pico de gallo, guacamole, fresh coriander, and lime wedges, they make a perfect snack or main dish for any occasion.
Ingredients
Scale
Chicken and Marinade
- 500 g boneless, skinless chicken thighs, finely diced
- 3 tbsp olive oil, divided
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground cumin
- ½ tsp dried oregano
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
Vegetables and Aromatics
- 1 red onion, finely diced
- 1 tsp freshly minced garlic
Quesadilla and Toppings
- 4 large flour tortillas
- 250 g shredded cheese (cheddar, tasty, mozzarella, or a mix)
- Sour cream, for serving
- Pico de Gallo, for serving
- Guacamole, for serving
- ¼ bunch coriander (cilantro), leaves picked
- Lime wedges
Instructions
- Marinate the chicken: In a large bowl, combine diced chicken with 2 tablespoons of olive oil, sweet paprika, garlic powder, onion powder, ground cumin, dried oregano, sea salt flakes, and freshly cracked black pepper. Toss well to evenly coat the chicken with the spices. Set aside to marinate while you prepare other ingredients.
- Cook the onion and garlic: Heat the remaining 1 tablespoon of olive oil in a large deep frying pan over medium–high heat. Add the finely diced red onion and minced garlic, stirring frequently for 1 to 2 minutes until they soften and become fragrant.
- Cook the chicken: Add the marinated chicken to the pan with the onion and garlic. Cook, stirring often, for 6 to 8 minutes or until the chicken turns golden brown and is cooked through. Remove from heat and transfer the chicken mixture to a plate.
- Assemble the quesadillas: Using the same pan, place one flour tortilla flat. On one half of the tortilla, evenly sprinkle a generous layer of shredded cheese. Top with a portion of the cooked chicken mixture, then add another layer of cheese on top to help bind everything when melted. Fold the tortilla in half to create a half-moon shape.
- Cook the quesadillas: Reduce heat to medium–low. Cook the folded quesadilla for 2 to 3 minutes on one side until golden brown and crispy. Carefully flip using a spatula and cook the other side for another 2 to 3 minutes until equally golden and cheese is melted inside. Remove and set aside on a plate. Repeat with remaining tortillas and filling.
- Rest the quesadillas: Allow the cooked quesadillas to rest for about 1 minute, which helps the filling settle and makes them easier to cut.
- Serve: Slice each quesadilla into wedges and serve immediately alongside sour cream, pico de gallo, guacamole, fresh coriander leaves, and lime wedges for squeezing.
Notes
- You can also cook the quesadillas in an oven preheated to 200°C (400°F) for 5–7 minutes on each side or use an air fryer at 180°C (350°F) for about 6 minutes per side for a crispy finish.
- When cooking multiple quesadillas in batches, keep the cooked ones warm in a low oven or covered with foil to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Keywords: Chicken quesadillas, Mexican recipe, cheesy quesadilla, easy chicken dinner, skillet quesadilla
