These Chicken Quesadillas are not only delicious but can come together in no time! Packed with perfectly spiced and cooked chicken, sautéed onions and peppers, and oozing mozzarella, they promise a flavor explosion in every bite. The homemade chipotle lime sauce adds a zesty kick that complements the rich flavors of the quesadillas beautifully.
Ingredients
For the Chicken:
🍗 3 chicken breasts, cut into small bite-size pieces
🧂 1 tablespoon chicken bouillon powder
🌶️ 1 tablespoon chili powder
🌶️ 1 tablespoon paprika
🧅 1 tablespoon onion powder
🧄 1 tablespoon garlic powder
🌿 1 teaspoon oregano
🌿 1/2 teaspoon cumin
📦 1 packet of Sazón
🌿 1/3 cup chopped cilantro
🍋 Juice of 1 lime
🫒 1/4 cup extra virgin olive oil (3 tbsp for chicken and 1 tbsp for the veggies)
🌶️ 1 red bell pepper
🌶️ 1 orange bell pepper
🧅 1 onion
🧂 1/4 tsp salt for the veggies
🌯 8-10 medium size flour tortillas (depending on the size of your tortillas)
🧀 4-5 cups shredded mozzarella cheese
🥥 Cooking spray for the pan
For the Chipotle Lime Sauce:
🥛 1 cup sour cream
🍶 1/2 cup mayonnaise
🌶️ 2 chipotle peppers in adobo sauce from a can
🥫 1 tablespoon adobo sauce from the same can
🍋 Juice of 1 lime
🧂 1/4 teaspoon salt
Instructions
1- Prepare the Chicken:
- Cut the chicken into small bite-size pieces and place them in a large bowl.
- Season with chicken bouillon powder, chili powder, paprika, onion powder, garlic powder, oregano, cumin, sazón, fresh cilantro, and lime juice. Mix well and set aside.
2- Prepare the Veggies:
- Slice the onion and peppers into thin strips.
3- Make the Chipotle Lime Sauce:
- In a food processor or blender, blend the sour cream, mayonnaise, chipotle peppers, adobo sauce, lime juice, and salt until smooth.
4- Cook the Chicken:
- Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium-high heat.
- Add the chicken and cook until thoroughly cooked, about 10 minutes, stirring occasionally. Remove from the pan.
5- Cook the Veggies:
- In the same pan, add 1 tablespoon of extra virgin olive oil.
- Add the sliced peppers and onions, season with salt, and sauté until slightly tender, about 3-5 minutes. Stir occasionally.
- Return the chicken to the pan and mix together with the veggies.
6- Assemble the Quesadillas:
- Place a clean non-stick skillet over medium-low heat and spray with avocado cooking spray.
- Lay down a flour tortilla, sprinkle a generous amount of cheese over the entire surface.
- Add the chicken and veggie mixture to one half of the tortilla, followed by a drizzle of chipotle lime sauce. Do not overstuff.
- Fold the tortilla over the filling and cook until both sides are golden brown, about 3 minutes per side.
- Repeat with remaining tortillas and filling.
7- Serve:
- Slice the quesadillas into wedges and serve with extra chipotle lime sauce on the side, along with guacamole if desired.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4-5 servings
Calories: ~600 per serving
Proteins per serving: ~45g
Fats per serving: ~30g
Carbohydrates per serving: ~50g
Equipment: Large skillet, food processor or blender, non-stick skillet
Cooking Tips:
- Be mindful of the filling; overstuffing can make flipping the quesadillas difficult.
- Cooking on medium-low heat ensures the cheese melts without burning the tortilla.
#quesadillas #chicken #chipotlesauce #easyrecipes #mexicanfood #cheese #comfortfood #spicyrecipes #weeknightdinner #emaninthekitchen
YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen