HOMEMADE CHICKEN QUESADILLA

This delicious and Homemade Chicken Quesadilla is simple and easy to make using lean chicken breast, Mexican seasonings, and shredded cheese, placed in a tortilla and cooked to perfection.

EASY CHICKEN QUESADILLA Recipe by Rena

The flavors of this Quesadilla recipe are just amazing and overall a very comforting meal. It is also homemade and very versatile in the sense you can add in more veggies, change up the protein, and make it spicy.

Why you will love this:

• Simple and Easy: Making this Quesadilla is very easy and takes about 30 minutes to make. Made with simple ingredients that you either already have or are readily available at stores.
• Kid-friendly: The kids will love this chicken Quesadilla and will ask for you to make it all the time.
• Delicious: The flavor of this Easy chicken Quesadilla is just amazing. Better than anything you would even get at restaurants.

Ingredients For Homemade Chicken Quesadilla:

• Olive oil: Use olive oil or you may use any other oil of choice.
• Chicken breasts: Recommend you use chicken breasts. But boneless chicken thighs will do.
• Taco seasoning mix: This seasoning works really well. If you have fajita seasoning on hand it will also use.
• Red bell peppers: Or you may use any of the other colored bell peppers.
• Sweet chili sauce: This ingredient will give that sweet and tangy taste to Quesadilla.
• Tomato passata: If you cannot find tomato passata, then go with tomato pure.
• Green onions: Loved the taste of added onions, but if you are making it for picky eaters, you may skip it.
• Tortilla: Use any flour tortilla of choice.
• Shredded cheese: Monterey jack cheese or Mexican blend.

Instructions:

1. Heat 1 tablespoon of oil in a large frying pan over medium-high heat.
2. Add the chicken to a single layer and sprinkle with the taco seasoning. Cook, stirring often until cooked through.
3. Stir in the bell pepper and continue to cook for a couple of minutes, or just until it softens.
4. Remove from heat and stir in the sweet chili sauce, tomato passata, and green onions.
5. Lay one tortilla on a sheet pan and spread the chicken mixture over half of it. Top the same half with shredded cheese, then fold it.
6. Repeat with the remaining tortillas. Quickly clean the frying pan and preheat over medium-low heat.
7. Drizzle with a bit of the remaining oil. Cook the tortillas in batches, until golden brown and the cheese inside is melted.
8. Serve immediately while warm.

Notes & Tips:

• You may use boneless chicken thighs or any other meat of your choice.
• Tomato passata can be found in stores, but you may use tomato puree.
• Any other oil can be substituted.
• If you like spicy food, you may add some chili or cayenne pepper while you cook the chicken.
• Use your favorite tortilla or a gluten-free option if needed.
• Eat the Quesadilla right after they are made because they might get soggy.
• Not suitable to freeze: You may store leftovers and cook them in the pan again to get that crunchy and toasty exterior because they may get a bit soggy after you store them.  

Other recipes you might like to try: Crack Chicken Keto, Cheese And Zucchini Enchiladas, Mozzarella Cheese Pocket Snacks

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HOMEMADE CHICKEN QUESADILLA

This delicious and Homemade Chicken Quesadilla is simple and easy to make using lean chicken breast, Mexican seasonings, and shredded cheese, placed in a tortilla and cooked to perfection.  

Course Main Course

Cuisine Mexican

Keyword Chicken, chicken quesadilla, Gluten Free, homemade

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Calories 547kcal

Ingredients

• 2 tbsp olive oil, divided
• 2 chicken breasts, cut into small bite-size pieces
• 1 tbsp taco seasoning mix
• 1 red bell pepper, diced
• 4 tbsp sweet chili sauce
• 4 tbsp tomato passata, or tomato puree
• 4 green onions, sliced
• 4 large flour tortillas, or GF tortilla
• 2 cups shredded Monterey jack cheese or Mexican blend

Instructions

• Heat 1 tablespoon of oil in a large frying pan over medium-high heat.
• Add the chicken in a single layer and sprinkle with the taco seasoning. Cook, stirring often until cooked through.
• Stir in the bell pepper and continue to cook for a couple of minutes, or just until it softens.
• Remove from heat and stir in the sweet chili sauce, tomato passata, and green onions.
• Lay one tortilla on a sheet pan and spread the chicken mixture over half of it. Top the same half with shredded cheese, then fold it.
• Repeat with the remaining tortillas.
• Quickly clean the frying pan and preheat over medium-low heat.
• Drizzle with a bit of the remaining oil. Cook the tortillas in batches, until golden brown and cheese inside is melted.
• Serve immediately while warm.

Notes

• Serving size: per tortilla.
• You may use boneless chicken thighs or any other meat of your choice. Consider using shrimp.
• Tomato passata can be found in stores, but you may use tomato puree. 
• Any other oil can be substituted.
• If you like spicy food, you may add some chili or cayenne pepper while you cook the chicken.
• Use your favorite tortilla or a gluten-free option if needed.
• Eat the Quesadilla right after they are made because they might get soggy.
• Not suitable to freeze: You may store leftovers and cook them in the pan again to get that crunchy and toasty exterior because they may get a bit soggy after you store them.

Nutrition Facts

Calories 547kcal | Carbohydrates 28g | Protein 41g | Fat 30g | Saturated Fat 13g | Trans Fat 1g | Cholesterol 123mg | Sodium 919mg | Potassium 668mg | Fiber 3g | Sugar 12g | Vitamin A 1660IU | Vitamin C 44mg | Calcium 485mg | Iron 3mg

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