Description
Delicious and easy-to-make Chicken Quesadillas featuring tender, marinated chicken cooked with aromatic spices, melted cheese, and crispy tortillas, served with classic Mexican sides like sour cream, pico de gallo, guacamole, fresh coriander, and lime wedges. Perfect for a quick weeknight dinner or casual gathering.
Ingredients
Scale
Chicken Marinade
- 500 g (1 lb 2 oz) 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
Additional Ingredients
- 1 red onion, finely diced
- 1 tsp freshly minced garlic
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar, tasty, mozzarella or a mix)
To Serve
- Sour cream
- Pico de Gallo
- Guacamole
- ¼ bunch coriander (cilantro), leaves picked
- Lime wedges
Instructions
- Marinate the chicken – Add the diced chicken to a large bowl along 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 everything thoroughly to coat the chicken evenly with the spices, then set aside to allow flavors to meld.
- 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 freshly minced garlic. Cook, stirring frequently, for 1 to 2 minutes until the onion softens slightly and the garlic becomes fragrant.
- Cook the chicken – Add the marinated chicken to the pan with the onion and garlic. Stir continuously for 6 to 8 minutes, or until the chicken turns golden and is fully cooked through with no pink remaining. Once done, transfer the chicken mixture to a plate and set aside.
- Assemble the quesadillas – Using the same pan, place a flour tortilla flat. On one half of the tortilla, sprinkle a generous layer of shredded cheese. Next, add a layer of the cooked chicken mixture followed by another layer of cheese to help the quesadilla hold together when folded. Fold the tortilla over to create a half-moon shape.
- Cook the quesadillas – Reduce the heat to medium–low and cook the assembled quesadilla for 2 to 3 minutes or until the tortilla is golden brown and crispy on the bottom. Carefully flip it using a spatula and cook the other side until golden and the cheese inside is melted. Remove from the pan and set aside on a plate. Repeat this process for the remaining tortillas and filling.
- Rest – Allow the cooked quesadillas to rest for 1 minute to let the cheese set slightly before cutting into wedges.
- Serve – Serve the quesadilla wedges immediately, accompanied by sour cream, pico de gallo, guacamole, fresh coriander leaves, and lime wedges for added freshness and flavor.
Notes
- For oven method: Preheat oven to 375°F (190°C). Assemble quesadillas on a baking sheet lined with parchment paper and bake for 8–10 minutes, flipping halfway, until golden and cheese is melted.
- For air fryer method: Preheat air fryer to 350°F (175°C). Place assembled quesadillas in the air fryer basket and cook for 5–6 minutes, flipping halfway through, until crispy and cheese is melted.
- Batch cooking tip: Cook and assemble quesadillas one at a time to maintain pan temperature and ensure even cooking for each.
