This is an old favorite recipe that deserved a little updating, mainly in the picture department. I tend to find chicken quesadillas pretty irresistible and I think everyone should be able to make a good version at home. This recipe is my favorite because it is simple and can be easily adapted to suit your tastes or the ingredients you have on hand. Though I tend to keep mine on the simple side with just grilled chicken, onions, tomatoes and cheese, you can add beans, corn, peppers, cilantro, and the list goes on. The wet rub for the chicken adds a lot of flavor and takes next to no time to prepare, which is perfect after a long work day. I recently started using corn tortillas instead of flour for my quesadillas and find them to be much sturdier and able to hold all the fillings. I love being able to make this restaurant favorite at home!
My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!
1 tbsp. chili powder
2 tbsp. fresh cilantro, minced
1 tbsp. olive oil
Juice of 1 lime
1 tsp. salt
1 tsp. cumin
½ tsp. red pepper flakes
4 boneless, skinless chicken breasts halves
Half a yellow onion, roughly chopped
2 tomatoes, seeded and diced
Corn tortillas (6-7 inches)
Shredded cheese (pepper jack, cheddar, etc.)
Heat a grill pan or skillet over medium high heat. Combine the chili powder, cilantro, olive oil, lime juice, salt, cumin and red pepper flakes in a pie plate; whisk to combine. Add the chicken breast halves and turn to coat. Cook the chicken until browned on both sides and juices run clear. Remove from the heat and shred the chicken into small pieces. Add the onion to the pan and cook until tender and golden, about 5 minutes.
Combine the shredded chicken, cooked onion, and diced tomatoes in a mixing bowl; toss to combine. Lightly brush or spray one side of a tortilla with vegetable oil; flip over on a work surface so the oiled side is facing down. Place about a quarter of the chicken mixture onto one side of the tortilla. Top with shredded cheese. Fold over the tortilla to sandwich the filling inside. Repeat with the remaining tortillas and filling mixture.
Cook the assembled quesadillas over medium-high heat in a lightly oiled grill pan or skillet until browned on the outside and warmed through with the cheese melted on the inside. Slice into wedges and serve with sour cream and salsa as desired.