You surely want to take a taste of this cheesy chicken Mexican quesadilla by The Stay At Home Chef. In one bite, you’ll have the perfectly seasoned chicken, melted gooey cheese, and freshly made salsa. You can even top it with guacamole and sour cream for more flavors.
Ingredients:
Chicken marinade:
- 4 boneless skinless chicken breasts
- 1 teaspoon of garlic powder
- 3/4 teaspoon of salt
- 1/2 teaspoon of paprika
- 1/2 teaspoon of dried parsley
- 1/4 teaspoon of cayenne pepper
- 3 tablespoons of lime juice
- 3 tablespoons of olive oil
Quesadilla:
- 4 pieces of 10-inch flour tortillas
- 2 cups of cooked and shredded chicken
- 2 cups of shredded cheddar cheese
- 4 tablespoons of butter
- 4 tablespoons of salsa
For serving:
- guacamole
- sour cream
Instructions:
Step 1:
Get a small bowl and add 1 teaspoon of garlic powder, 3/4 teaspoon of salt, 1/2 teaspoon of paprika, 1/4 teaspoon of pepper, 1/4 teaspoon of cayenne pepper, 1/2 teaspoon of parsley, 3 tablespoons of lime juice, and 3 tablespoons of olive oil. Mix until well combined.
Step 2:
Pour the marinade over your chicken breasts in a shallow dish or resealable plastic bag. Let it marinate in the refrigerator for about 1 hour.
Step 3:
Place a large skillet over medium-high heat. Place the chicken and cook for about 5 to 7 minutes per side or until the internal temperature reaches 165 degrees F. Once cooked, remove from pan and chop into small pieces.
Step 4:
In a clean skillet over medium heat, melt one tablespoon of butter. Once melted, add tortilla and sprinkle 1/2 cup of cheese evenly.
Step 5:
Add 1/2 cup of shredded chicken on top of one-half of the cheese, then spread one tablespoon of salsa on the other half. Let the cheese melt for about 3 to 4 minutes, then fold the tortilla in half.
Step 6:
Cook for a minute more, then flip it and brown the other side.
Step 7:
Repeat the steps for the remaining ingredients.
Step 8:
Cut into wedges, then serve with guacamole, sour cream, and more salsa on the side. Enjoy!
Cheesy Chicken Mexican Quesadilla
