Mexican Chicken Quesadillas

11 INGREDIENTS • 7 STEPS • 28MINS

Mexican Chicken Quesadillas

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.
Love This Recipe?
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.
author_avatar
Sear Nation
My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.

28MINS

Total Time

Ingredients

Servings
2
us / metric
Flour Tortilla
4
Large Flour Tortillas
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Poblano Pepper
2
Poblano Peppers, diced
Scallion
4 Tbsp
Scallions, sliced
Boneless, Skinless Chicken Breast
8 oz
Boneless, Skinless Chicken Breasts, diced
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Ground Cumin
1 tsp
Ground Cumin
Lime
1
Lime
Shredded Mexican Cheese Blend
3 cups
Shredded Mexican Cheese Blend
Salsa
to taste
Salsa
or Sour Cream, Guacamole, or other Quesadilla topping

Nutrition Per Serving

VIEW ALL
Calories
1159
Fat
75.5 g
Protein
67.3 g
Carbs
55.3 g
Love This Recipe?
author_avatar
Sear Nation
My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.

Cooking Instructions

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 Tbsp). Add Poblano Peppers (2) and Scallions (4 Tbsp) to skillet. Add Ground Cumin (1 tsp) and stir in.
step 2 Heat a large skillet on medium heat. Add Extra-Virgin Olive Oil (2 Tbsp). Add Poblano Peppers (2) and Scallions (4 Tbsp) to skillet. Add Ground Cumin (1 tsp) and stir in.
step 3
Add Boneless, Skinless Chicken Breasts (8 oz) to skillet and Salt (to taste) and Ground Black 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 3 Add Boneless, Skinless Chicken Breasts (8 oz) to skillet and Salt (to taste) and Ground Black 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 Tortillas (4) down and spread about one fourth of the Shredded Mexican Cheese Blend (3 cups) on the tortilla. Next, continue with a layer of half of the chicken filling. Finish off tortilla with another layer of cheese.
step 5 On a sheet pan, lay one Flour Tortillas (4) down and spread about one fourth of the Shredded Mexican Cheese Blend (3 cups) 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 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).
step 7 Cut tortilla with a pizza cutter. Serve with Salsa (to taste).

Tags

Comfort Food
Lunch
Chicken
Snack
Cinco de Mayo
Shellfish-Free
Kid-Friendly
Dinner
Game Day
Quick & Easy
Side Dish
Mexican
Summer
top