Name: Chicken Quesadillas
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.25 lb boneless skinless chicken breasts; 1 medium yellow onion; 1 whole poblano pepper; 1 medium bell pepper; 3 clove garlic; 1 tsp ground cumin; 0.5 tsp chili powder; to taste salt; to taste black pepper; 2 tbsp vegetable oil; 8 whole large flour tortillas; 8 oz oaxaca cheese; 2 oz cotija cheese; 0.5 cup sour cream; 1 whole fresh lime; 0.25 cup fresh cilantro; 1 cup salsa; 0.25 cup pickled jalapeños

← Recipes · Weeknight · Chicken Quesadillas

520 cal32g protein38g carbs24g fat780mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch30 min activeShortcut20 min active

Everyday 25nothing beyond the everyday cabinet

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Chicken Quesadillas

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Weeknight30 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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boneless skinless chicken breastscut into bite-sized pieces1.25 lb

yellow onionsliced1 medium

poblano peppersliced1 whole

bell peppersliced, any color1 medium

garlicminced3 cloves

ground cumin1 tsp

chili powder0.5 tsp

saltto taste

black pepperto taste

vegetable oil2 tbsp

large flour tortillas8 whole

oaxaca cheesesliced or torn8 oz

cotija cheesecrumbled2 oz

sour cream0.5 cups

fresh limefor juice1 whole

fresh cilantrochopped0.25 cups

salsa1 cup

pickled jalapeños0.25 cups

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook until cooked through, about 8–10 minutes. Season with cumin, chili powder, salt, and pepper. Transfer to a plate.

2In the same skillet, add remaining 1 tbsp oil. Sauté onion, poblano, and bell pepper until soft and lightly charred, about 6 minutes. Add garlic and cook 1 minute more. Return chicken to the skillet and toss to combine. Remove from heat.

3Wipe the skillet clean. Working one at a time, lay a tortilla flat in the skillet over medium heat. Scatter a handful of oaxaca cheese on one half, top with about 2–3 tbsp of the chicken mixture and a pinch of cotija. Fold in half, press gently, and cook until golden and crispy, about 2 minutes per side. Repeat with remaining tortillas.

4For the lime crema: whisk sour cream with lime juice and a pinch of salt until smooth.

5Serve quesadillas hot with lime crema, salsa, pickled jalapeños, and fresh cilantro on the side.