Chicken Quesadilla: How to Make this Tex-Mex Classic

To me, a chicken quesadilla is synonymous with your neighborhood tex-mex restaurant. I believe it is law that every tex-mex restaurant must have a chicken quesadilla on the menu . Not only is it delicious, but it is the perfect crossroad of all tex-mex food. Can’t decide between a taco and a fajita? The answer is simple, a chicken quesadilla. Can’t decide between a burrito or an enchilada? The correct answer again is, you guessed it, the chicken quesadilla.

Now that tex-mex cuisine is no longer a part of my neighborhood dining scene here in the UAE, I am left craving the simpler days. When the sweet fragrance of chicken quesadillas would transmute a delightful crescent shaped pleasure, lovingly cut into 4 triangles, and served with the trifecta of goodness; salsa, sour cream, and guacamole.

Time to snap out of it and make those dreams a reality with my simple and delicious version of chicken quesadillas. The recipe below makes 2 for sharing or not.

Suggested Beverage Pairing:

You simply must pair this with an ice cold spicy margarita.

Chicken Quesadilla Ingredients:

1 large chicken breast, cut into strips

2 large tortillas

1 bell pepper, diced

1/2 of a white onion, sliced

2 cloves of garlic, minced

2 teaspoons of chili powder

1 teaspoon of cumin

Juice of 1/2 lime

3 tablespoons of olive oil

Several pickled jalapeno rings (optional)

1 cup of shredded cheddar cheese

Salt and Pepper to taste

Salsa, sour cream, and guacamole to serve

Instructions:

1. In a large frying pan over medium high heat, heat 1 tablespoon of olive oil and add the chicken. Season with salt and pepper and allow to cook, stirring occasionally for about 5 minutes or until the chicken is no longer pink. Add the peppers and onions and season with salt and pepper. Saute for another 3-5 minutes or until the onions are slightly translucent.
2. Add the garlic, chili powder, cumin, and lime juice and stir to combine, making sure that all of the chicken and vegetables are seasoned. Remove from heat.
3. Microwave the tortilla for 10 seconds. On one half of the tortilla add 1/4 cup of cheese, about 1/4 – cup of the chicken strips, pepper, and onion mix, some jalapenos, and top with an additional 1/4 cup of shredded cheddar and fold over the tortilla. Repeat with second tortilla.
4. Heat a large frying pan with the remaining olive oil over medium high heat. Add one of the filled tortillas at a time, pressing the tortilla to crisp for about 2 minutes before flipping and repeating on the other side. Repeat with the second quesadilla and then cut into 4 pieces. Serve with salsa, sour cream, and guacamole.

If you like this, be sure to try my buffalo chicken quesadillas.