Easy Chicken Quesadillas. But if you're looking for some guidance, especially in cooking up some quick and easy chicken to stuff inside, this recipe won't let you down. Easy Cheesy Chicken Quesadillas that are a crowd favorite. They are not only filled with cheese I feel like these chicken and cheese quesadillas could possibly solve all of the world's problems.
This chicken quesadilla recipe stuffed with monterey jack and cheddar cheese is just the appetizer for a Cinco de Mayo party or any celebration coming up.
If you need to master the basic steps of how to make chicken quesadilla, this is the place to start.
A great and easy solution is Chicken Quesadillas.
You can cook Easy Chicken Quesadillas using 19 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Easy Chicken Quesadillas
- It's of filling.
- It's 8-12 of flour or corn tortillas based on size, 1 Tblspn canola oil.
- You need 2 tablespoons of olive oil.
- It's 1/2 of red onion diced.
- You need 1 of jalepeno, seeded, diced.
- Prepare 1 of lg clove garlic minced.
- You need 2 tablespoons of taco seasoning.
- You need 1 (10 oz) of can diced tomato with green chilis, juices reserved.
- It's 2 1/2 cups of shredded cooked chicken.
- It's of juice of 1 large lime.
- Prepare 1 cup of large grated sharp cheddar.
- You need 1 cup of crumbled queso fresco.
- Prepare to taste of salt.
- Prepare of cilantro cream salsa.
- Prepare 1 cup of sour cream.
- Prepare of juice and zest of 1 lime.
- You need of large handful cilantro leaves, chopped.
- It's 1 teaspoon of red chili flake.
- It's to taste of salt.
But my chicken quesadillas aren't your regular Yes, that's the secret ingredient. These Easy Chicken Quesadillas are my new obsession. Chicken Quesadillas can be easier than you think! I come to believe that simple recipes can be very tasty.
Easy Chicken Quesadillas instructions
- Saute onion garlic and jalepeno in olive oil for a few minutes, add taco seasoning and stir to toast for 2-5 minutes until onions are semi translucent.
- Add drained diced tomato, stir. Add shredded chicken, stir until heated through. Add tomato juices as needed for moisture.
- Turn off heat on chicken mixture, cool completely. Stir in cheese. Salt to taste. Set aside..
- Blend all salsa ingredients and chill until ready to serve.
- On a medium high heat add enough canola oil to just coat a skillet or griddle.
- Place tortilla on skillet, top with chicken mixture leaving a 1/2 inch of room around edges for melting room, top with tortilla.
- Allow first side to crisp up and get golden, flip, repeat with remaining chicken mixture and tortillas.
- Allow each to cool a few minutes and slice in quarters with a pizza cutter. Enjoy with cilantro cream salsa, fresh lime wedges, and fresh chopped cilantro as a garnish.
- Side note. When using acids like lime juice always salt at the end to your preference to avoid over saltiness. Also all spicy heat (peppers and chiles) and seasoning elements can be adjusted to your preference in taste.
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