Description
Delicious and quick chicken quesadillas made with marinated chicken thighs, sautéed onions and garlic, melted cheese, and warm tortillas. Perfectly crispy on the outside and gooey inside, served with classic sides like sour cream, pico de gallo, guacamole, fresh coriander, and lime wedges.
Ingredients
Scale
Chicken Marinade
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs, finely diced (can substitute with chicken breast or tenderloins)
- 3 tbsp olive oil (divided)
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground cumin
- ½ tsp dried oregano
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
Vegetables & Aromatics
- 1 red onion, finely diced
- 1 tsp freshly minced garlic
- ¼ bunch coriander (cilantro), leaves picked
Quesadillas
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar, tasty, mozzarella or a mix)
To Serve
- Sour cream
- Pico de Gallo
- Guacamole
- Lime wedges
Instructions
- Marinate the chicken: In a large bowl, combine the diced chicken with 2 tablespoons of olive oil, sweet paprika, garlic powder, onion powder, ground cumin, dried oregano, sea salt flakes, and freshly cracked black pepper. Toss thoroughly to coat evenly and set aside to allow flavors to meld.
- Cook the onion and garlic: Heat the remaining 1 tablespoon of olive oil in a large deep frying pan over medium-high heat. Add the finely diced red onion and freshly minced garlic, cooking and stirring for 1-2 minutes until softened and fragrant.
- Cook the chicken: Add the marinated chicken to the pan and cook, stirring frequently, for 6-8 minutes or until the chicken is golden brown and cooked through. Remove the cooked chicken from the pan and set aside on a plate.
- Assemble the quesadillas: Reduce heat to medium-low. In the same pan, place one tortilla flat and sprinkle a generous layer of shredded cheese over half of it. Add the cooked chicken mixture on top of the cheese, then sprinkle another layer of cheese over the chicken to help bind the filling. Fold the tortilla in half to create a half-moon shape.
- Cook the quesadillas: Cook the folded tortilla for 2-3 minutes on each side, or until the exterior is golden brown and crispy and the cheese has melted inside. Flip carefully using a spatula to cook evenly. Remove the quesadilla and place it on a plate. Repeat the assembly and cooking process with the remaining tortillas and filling.
- Rest the quesadillas: Allow the cooked quesadillas to rest for about 1 minute so the melted cheese can set slightly, making them easier to cut.
- Serve: Cut the quesadillas into wedges and serve immediately alongside sour cream, pico de gallo, guacamole, fresh coriander leaves, and lime wedges for squeezing over.
Notes
- Oven and air fryer methods can be used: for oven, preheat to 375°F (190°C) and bake the folded quesadillas for 5-7 minutes per side; for air fryer, cook at 350°F (175°C) for 3-4 minutes per side until crispy.
- For batch cooking, keep cooked quesadillas warm in a low oven (around 200°F or 95°C) while finishing the remaining ones, to maintain crispiness and warmth.
