Some would that there is really no need to follow a recipe to make quesadillas, an insanely deliciously yummy and very popular Mexican dish.

It’s simple right? Just top a tortilla with cheese then fold it in half and cook until the tortilla is crispy and the cheese is melted.

But if you’re looking for some guidance on making deliciously yummy chicken quesadillas, this is the recipe to follow.

In Mexico, you’ll find most quesadillas filled with Oaxaca cheese, a stringy Mexican cheese.

It has a mellow, buttery flavor similar to Monterey jack but its texture and meltability more closely resembles mozzarella.

For this chicken quesadilla recipe you use Monterey Pepper jack cheese. You can though choice to use what ever cheese you like, so long that it easily melts.

Chicken Quesadillas

2 tablespoons avocado oil

1 small or ½ medium onion, finely minced

2 cloves fresh garlic, finely minced

½ cup chicken broth or water

2 tablespoons homemade taco seasoning mix*

1 teaspoon salt

1 teaspoon pepper

2 tablespoons butter

8 10” flour tortillas

2 cups pre-cooked chicken, shredded (rotisserie works great)

2 cup shredded white cheese (Monterey Jack or Pepper Jack)

1 bunch fresh cilantro, stems removed and finely chopped.

2 jalapeno peppers, seeded and diced – optional

Add the avocado oil and onion to a  large cold skillet.  Heat over medium-high heat until onion becomes translucent, about 6 – 8 minutes.

Add garlic and stir for 1 – 2 minutes or until it starts to turn brown. Add the chicken broth, taco seasoning and stir until dry ingredients are completely dissolved.

Add shredded chicken to the pan and toss to coat in the seasonings. Turn heat to medium-low and simmer until any excess moisture is absorbed.

Remove from heat and keep warm.

 Place butter in a clean skillet and heat over medium-high heat until melted. Swirl until bottom of pan is thoroughly covered. Place one tortilla in pan.

Top with ½ cup seasoned shredded chicken mixture and ½ cup shredded cheese. Add fresh cilantro and diced jalapeno peppers, if desired.

Distribute ingredients evenly and place second tortilla on top. Carefully flip once the bottom tortilla turns golden brown.

Once both sides are browned and cheese is melted, remove from heat and slice into 8 wedges.

Serve immediate with fresh Homemade Mexican Salsa, sour cream or homemade Authentic Guacamole. You can even have them with a side of refried beans.

Homemade Taco Seasoning Mix

This recipe only takes a couple minutes to put together and costs less than buying pre-packaged taco seasoning. It also has less salt and no artificial additives or preservatives.

Ingredients:

2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
2 teaspoons garlic powder
1/2 teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
1 teaspoon salt
2 teaspoons black pepper

Directions:

Combine all ingredients in an airtight container and shake well to combine. Use 2 – 3 tablespoons per pound of ground beef (use more or less according to individual taste preferences).

This recipe can also be made in larger batches. Store unused amounts in an air tight container for up to 6 month’s.

 

What Others are saying About Quesadillas and Mexican Food:

• Chicken Enchilada Fajita Quesadillas
• Chicken Quesadilla
• Spicy Sweet Black Bean Quesadillas Recipe
• Stephanie & Tony’s Table: Open Faced Quesadilla
• OHI Chicken Quesadillas with Avocado Ranch Spread
• Crock Pot Chicken Tacos
• BBQ.Chicken.Quesadillas
• Mammoth Chicken Quesadillas