Crispy Chicken and Cheese Quesadillas
shared by Nibblore Español
These quesadillas pair seasoned chicken, gooey melted cheese, and crisp golden corn tortillas with a fresh tomato-lime salsa. Letting the cooked filling rest keeps excess moisture from making the tortillas soggy. They are ideal for a quick dinner and cook in batches using just one skillet. • Use a spoon to drain excess liquid from the salsa before serving it over the quesadillas so they stay crisp. • Finely grate or shred the cheese so it melts before the tortillas become too toasted. • Keep cooked quesadillas in a single layer on a wire rack while you finish the remaining batches; this prevents trapped steam from softening them. • Replace the Oaxaca cheese with low-moisture mozzarella, Monterey Jack, or asadero cheese. • Use boneless, skinless chicken thighs instead of chicken breast; cook them to the same internal temperature of 74°C. • For less heat, omit the jalapeño; for a spicier salsa, leave the seeds in. • Corn tortillas can be replaced with flour tortillas, but the recipe will no longer be gluten-free. Store the filling, salsa, and quesadillas separately in airtight containers in the refrigerator for up to 3 days. Freeze cooked quesadillas with parchment paper between them for up to 1 month, then thaw in the refrigerator. Reheat in a dry skillet over medium heat for 2–3 minutes per side, or in a 190°C oven for 8–10 minutes; avoid the microwave, as it will soften the tortillas.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 400 gchicken breast, cut into thin strips
- 1 tspground cumin
- 1 tspsmoked paprika
- ½ tspdried oregano
- ¾ tspfine salt
- ¼ tspground black pepper
- 2 tbspvegetable oil, divided
- ½white onion, thinly sliced
- ½red bell pepper, thinly sliced
- 8corn tortillas, 15 cm in diameter
- 240 gOaxaca cheese, grated or shredded
- 3ripe Roma tomatoes, finely diced
- ¼white onion, finely chopped
- 1jalapeño pepper, stemmed and finely chopped
- 3 tbspfresh cilantro, chopped
- 2 tbspfreshly squeezed lime juice
- ¼ tspfine salt, for the salsa
Instructions
- 1Make the salsa: Combine the tomatoes, chopped onion, jalapeño, cilantro, lime juice, and 1/4 teaspoon salt in a bowl. Let it stand at room temperature while you cook the quesadillas so the flavors can meld.
- 2Toss the chicken strips with the cumin, smoked paprika, oregano, 3/4 teaspoon salt, and black pepper until evenly coated.
- 3Heat 1 tablespoon oil in a 30 cm skillet over medium-high heat for 1 minute. Add the chicken in a single layer and cook for 5–7 minutes, stirring occasionally, until browned and the center reaches 74°C. Transfer to a plate.
- 4Add the sliced onion and bell pepper to the same skillet. Cook over medium-high heat for 4–5 minutes, stirring frequently, until softened but still slightly crisp. Return the chicken to the skillet, stir for 30 seconds, then transfer the filling to a plate and let it rest for 5 minutes.
- 5Wipe out the skillet and heat it over medium heat. Add one tortilla, scatter 30 g cheese evenly over it, and place one-eighth of the filling on one half. Fold the tortilla over with a spatula, press gently, and cook for 2–3 minutes, until the bottom is crisp and golden.
- 6Carefully flip the quesadilla and cook for another 2–3 minutes, until the second side is golden and the cheese has melted. Repeat with the remaining tortillas, gradually adding the remaining tablespoon of oil to the skillet; adjust the heat if the tortillas brown before the cheese melts.
- 7Let the finished quesadillas rest for 2 minutes so the cheese can set slightly. Cut them in half and serve hot with the drained fresh salsa spooned over the top or alongside.