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Chicken Quesadillas

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These crispy chicken quesadillas are packed with seasoned shredded chicken, melty cheese, and salsa for a flavorful, family-friendly meal. Serve with sour cream and lime wedges for a fresh finishing touch.

Ingredients

  • Olive oil (for cooking)
  • ¾ teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 1 pound chicken tenderloins, tendons trimmed, or boneless, skinless chicken breasts cut into 1½-inch strips
  • 1 cup thick and chunky salsa
  • ½ cup water
  • 4 large (10-inch) flour tortillas
  • 3 cups shredded Mexican Blend or Monterey Jack cheese
  • Sour cream, for serving (optional)
  • Lime wedges, for serving (optional)

Instructions

  1. In a small bowl, combine the salt, smoked paprika, garlic powder, oregano, and cumin. Sprinkle the seasoning evenly over the chicken.
  2. Heat 1½ tablespoons olive oil in a large nonstick skillet over medium-high heat. Cook the chicken for 2 to 3 minutes on the first side until golden. Flip, reduce heat to medium, and cook for 3 to 4 minutes more until fully cooked. Transfer to a plate.
  3. Add the salsa and water to the skillet. Simmer over medium-low heat for 7 to 9 minutes until thickened.
  4. Meanwhile, shred the cooked chicken.
  5. Stir the shredded chicken and any accumulated juices into the thickened salsa. Reserve half of the chicken mixture for another meal if desired. Clean the skillet.
  6. Heat ½ tablespoon olive oil in the skillet over medium heat. Place one tortilla in the skillet and coat lightly with the oil. Sprinkle ¾ cup cheese over the tortilla, leaving a ½-inch border. Spread about ⅓ cup of the chicken mixture over one half. Once the cheese is mostly melted, fold the tortilla over and cook for 1 to 2 minutes per side until golden and crisp.
  7. Repeat with the remaining tortillas, cheese, oil, and chicken mixture. Keep finished quesadillas warm under foil if needed.
  8. Let the quesadillas rest for a few minutes, slice into wedges, and serve with sour cream and lime wedges if desired.

Notes

  • Chicken breasts can be substituted for chicken tenderloins.
  • Monterey Jack or Mexican Blend cheese both work well.
  • Reserve half of the chicken filling for a future meal to save time.
  • Refrigerate leftovers for up to 3 days or freeze the chicken filling for up to 3 months.
  • Serve with guacamole, pico de gallo, or extra salsa for additional flavor.

Nutrition

Find it online: https://yumfamilyrecipes.com/chicken-quesadillas-recipe/