Snacks & Nibbles
Crispy Savory Mexican Chicken Cheese Quesadilla
Prep
15 min
Cook
20 min
Servings
3
Level
Easy
Quesadilla is a classic Mexican snack made of wheat tortillas filled with melted cheese and seasoned shredded chicken, then grilled until crispy and golden brown outside but soft and savory inside. It's a practical choice for breakfast, a packed lunch, or a filling afternoon snack that's hard to stop eating.
🧂 Ingredients
🍽️ Servings: 3
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 6 pieces Large wheat tortillas
- 250 grams Boneless chicken breast
- 150 grams Shredded cheddar cheese
- 100 grams Shredded mozzarella cheese
- 1/2 piece Onion, finely chopped
- 1/2 piece Red bell pepper, diced small
- 1/2 piece Green bell pepper, diced small
- 2 cloves Garlic, finely chopped
- 1 tsp Chili powder
- 1/2 tsp Ground cumin
- 1/2 tsp Paprika powder
- 1 piece Lime, juiced
- 3 tbsp Vegetable oil
- 1 tsp Salt
- 1/2 tsp Ground black pepper
- 2 tbsp Fresh cilantro leaves, chopped (optional)
- to taste Salsa sauce, for dipping
- to taste Sour cream, for dipping (optional)
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👩🍳 Instructions
- 1 Coat the chicken breast with lime juice, salt, black pepper, chili powder, cumin, and paprika powder. Let it sit for at least 15 minutes so the seasoning soaks in.
- 2 Heat 1 tbsp of oil in a flat skillet, then sauté the garlic and onion until softened and fragrant.
- 3 Add the seasoned chicken and cook, flipping occasionally, until cooked through and slightly browned, about 6-8 minutes. Remove from heat and shred or chop into small pieces.
- 4 In the same skillet, sauté the red and green bell peppers briefly until softened but still crisp, about 2 minutes. Mix them with the shredded chicken, stirring in the chopped cilantro until well combined.
- 5 Clean the skillet, then heat a little oil over medium heat. Place one tortilla in the skillet.
- 6 Sprinkle half of the tortilla with the cheddar and mozzarella cheese mixture, then add the chicken and vegetable filling on top, and cover with another sprinkle of cheese.
- 7 Fold the tortilla in half into a half-moon shape, pressing down gently with a spatula. Grill each side for about 2-3 minutes until the cheese melts and the surface turns crispy and golden brown.
- 8 Remove from the skillet and cut the quesadilla into 3-4 pieces using a sharp knife. Repeat the process for the remaining tortillas.
- 9 Serve the quesadillas warm with salsa sauce and sour cream on the side for dipping.
💡 Tips
• Use medium-low heat when grilling the tortilla so the cheese has time to melt completely without burning the tortilla.
• If you like it spicy, add chopped bird's eye chilies or chili sauce to the chicken filling.
• You can substitute ground beef or tofu for a vegetarian version, using the same seasonings.
• Grill the quesadillas right before serving to keep them crispy, as they'll turn soft if left sitting too long.
📊 Nutrition Facts / serving
420 kkal
Calories (kcal)
26 gramg
Protein
22 gramg
Fat
32 gramg
Carbs
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