Easy Chicken Quesadilla Recipe
Who does not love a good quesadilla!?! If you haven’t noticed I’ve shared a handful of my favorites already like my Chicken Fajita Quesadillas, which are a little more traditional as well as my Argentinian-inspired Chimichurri Steak Quesadillas. I’ve even got a Sheet Pan Quesadilla recipe that bakes right in the oven. But I don’t have one loaded with bacon! And that, my friends, is what this recipe is all about! Let’s face it, crispy bacon just makes everything better. So when you add some to the already delicious duo of tender cooked chicken, cheddar cheese that have been baked together between a soft flour tortilla, it’s ridiculously good. The bacon takes this chicken quesadillas recipe to the next level with its savory umami flavor and crunchy bits of yumminess. So if you love bacon, you’re in for a real treat! However, it should also be mentioned that the lime juice in this recipe plays a role almost as important as the bacon. It’s used to finish the dish and with its acidic nature, it brings everything together by highlighting all the contrasting flavors. So do not forget that final squeeze of lime for the full chicken quesadilla with bacon experience!
Flour Tortillas – I used large sized flour tortillas but any size will work. Chicken – You will need boneless skinless chicken breasts for this recipe. You could also use boneless skinless chicken thighs if you prefer. Seasonings – Salt and black pepper are used to season. Green Onions – Also called scallions, green onions add a bit of mild onion flavor. Bacon – You will need cooked and crumbled crispy bacon. Avocado – Use ripe and ready to eat avocados for the best flavor. Cheddar Cheese – I use shredded mild cheddar cheese. Yet, other types of cheddar are yummy too as well as Monterey Jack cheese. Butter – Use unsalted butter to control the amount of added salt. Limes – Fresh lime juice is used to finish the chicken quesadillas and bring all the flavors together.
Don’t let the ingredient list fool you, this recipe is quick and easy. The proteins cook in just a few minutes and baking the quesadillas is a cinch! Before you can really dive into the quesadilla making part you need to cook what goes into them starting with the bacon. And for this recipe, you’ll need the bacon drippings so it should be cooked in a skillet on the stove on medium-low heat until it’s crispy. Next, place the cooked bacon on paper towels to reduce some of the fat and then crumble it into chunks. Now, remove all the bacon fat in the pan except about one teaspoon. First, add the diced green onions to the pan and cook them for about 3 minutes to soften them up. Then add the chicken breast to the pan and cook it for about 5 to 7 minutes per side or until the chicken is cooked through. Then season with the salt and black pepper to finish. Finally, transfer the chicken to a bowl or cutting board and shred it using a couple forks. Preheat your oven first to 425°F (218°C) and get a baking sheet ready. Now, lay a flour tortilla flat on a cutting board and layer it with chicken on half of the tortilla, following by some bacon, green onions and cheddar cheese. Fold in half and press down on it gently. Place this on the baking sheet and repeat with remaining tortillas and ingredients. You should have enough ingredients for 4 quesadillas. Brush the top of the quesadillas with a little bit of melted butter, transfer the baking sheet to the oven and bake for 8 to 10 minutes, turning them halfway through, if necessary. With my oven they crisped up on the bottom as well so I didn’t need to flip them over, but all ovens are different. Carefully remove the quesadillas from the oven, cut in half, top them with some smashed avocado and squeeze some fresh limes over them. Serve them with a side of sour cream, and your favorite Homemade Salsa. You can also add a sprinkle of fresh cilantro if you like along with a side of Mexican Rice and Refried Beans.
Can I Use Other Fillings?
Yes, of course! The chicken can be replaced with any type of protein. Beef, pork, and shrimp are all yummy options. Feel free to try different cheeses too. As long as they melt, any cheese will work. You can also add some vegetables like corn, diced green and red bell pepper, or black beans if you like. As for spices, cumin, garlic powder, and oregano are super yummy. Even a dash of taco seasoning or hot sauce will add more flavor.
Do You Use 1 or 2 Tortillas For A Quesadilla?
While it’s easy to think that chicken quesadillas are made with two tortillas like a sandwich, they are actually made with just one. When making quesadillas, the filling is placed on just half of the flour tortilla and the other bare half of the tortilla is folded over. This makes them much easier to flip when cooking, or to bake them as in our case.
Can I Use Corn Tortillas?
Yes, you can use corn tortillas to make this recipe. However, I prefer flour tortillas because corn tortillas are not flexible like flour tortillas, which means that they don’t fold well.
Storage
Leftover quesadillas will keep in the fridge for up to 5 days in an airtight container. To reheat, put them in the microwave for a few minutes on medium power or in a toaster oven at 350°F (177°C) for about 5 minutes. Chicken quesadillas can also be stored in the freezer for up to 3 months when wrapped well in plastic wrap. Then you can reheat them from frozen in the oven at 350°F (177°C) for about 15 to 20 minutes.
Other Delicious Quesadillas To Try
Sheet Pan Quesadilla Breakfast Quesadillas Salmon Quesadillas Buffalo Chicken Quesadillas Grilled Vegetable Quesadillas Cheesy Beef Quesadillas BBQ Chicken Mango Quesadillas
title: “Chicken Quesadillas” ShowToc: true date: “2024-11-03” author: “Luther Cummings”
Be sure to try my Loaded Nachos, Chicken Enchiladas, and Baked Tacos next!
Chicken Quesadillas
Nothing beats a delicious batch of Chicken Quesadillas, and this recipe makes sure they’re done right! The seasonings and flavor combinations here can compete with any restaurant, you’ll know it when you taste it! The best part is that there is no flipping required, making this a seamless, clean process with all fillings remaining intact! (Speaking of fillings, the options here are endless!) Don’t miss my PRO TIPS below!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions. Season and sear chicken breast. Let it rest, then dice and set aside.
Add a splash of chicken broth or wine. Soften onions and peppers in the skillet and add the garlic, cilantro, lime juice, hot sauce, honey, and remaining seasoning. Set aside and wipe the skillet clean. Brush one side of the tortilla with melted butter and place it buttered side down. Top with cheese.
Add the chicken, onions, and peppers on one half and heat over medium-low until the cheese is melted and the tortilla is golden brown. Fold in half to form a half moon shape. Slice in half and serve with salsa and sour cream!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze well! To Freeze: Cool completely, place on a plate or baking sheet, and flash freeze for 1 hour. Remove and transfer to an airtight freezer bag. (This way you can stack them without them sticking to each other.) To reheat: Stove: Reheat in a skillet over low heat until hot and melted, flipping halfway through. Oven: Bake on a baking sheet at 300° for 10-15 minutes, or until the cheese is melted and the surface is hot. If frozen, bake at 350 for 15-20 minutes.
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12-inch Nonstick Frying Pan– Perfect for this recipe. Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.) Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Box cheese grater – I always shred cheese from a block in my recipes. It melts and tastes better than packaged shredded cheese. My Favorite Chef Knife Cutting Boards
