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Crispy Cheesy Chicken Quesadilla Delight

crispy cheesy chicken quesadilla delight - featured image
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A quick and easy recipe for crispy, cheesy chicken quesadillas with a perfect balance of smoky spices and creamy cheese, ideal for family meals or snacks.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast, grilled or cooked then shredded
  • 4 large flour tortillas (8-inch diameter)
  • 1 ½ cups shredded sharp cheddar cheese (about 150 grams)
  • 2 ounces softened cream cheese (about 57 grams)
  • 2 green onions, thinly sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • Salt and black pepper to taste
  • 2 tablespoons olive oil or vegetable oil
  • Optional: handful of fresh cilantro, chopped
  • Optional extras: diced jalapeños, fresh lime juice

Instructions

  1. Prepare the chicken: Cook 1 pound of boneless, skinless chicken breast by grilling, baking, or pan-searing until fully cooked (about 15-20 minutes at 375°F). Let it cool slightly, then shred using two forks or your hands. Season with salt and pepper before cooking for extra flavor.
  2. Mix the filling: In a mixing bowl, combine shredded chicken, 1 ½ cups shredded sharp cheddar, 2 ounces softened cream cheese, 2 sliced green onions, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, and salt and pepper to taste. Stir until evenly mixed and creamy. Add chopped cilantro if desired.
  3. Heat the skillet: Place a non-stick or cast-iron skillet over medium heat and add 1 tablespoon of olive or vegetable oil. Warm for about 2 minutes until shimmering but not smoking.
  4. Assemble the quesadilla: Lay one large flour tortilla flat. Spread about ½ cup of the chicken and cheese filling evenly over half the tortilla, leaving a small border. Fold the tortilla over to create a half-moon shape.
  5. Cook the quesadilla: Transfer the folded quesadilla to the heated skillet. Cook for 3-4 minutes on one side until golden brown and crispy. Flip gently and cook the other side for another 3-4 minutes, pressing lightly to compact the filling.
  6. Repeat: Add another tablespoon of oil if needed and repeat with remaining tortillas and filling.
  7. Cut and serve: Transfer cooked quesadillas to a cutting board, let rest for a minute, then slice into wedges. Serve warm with salsa, sour cream, or guacamole.

Notes

Use medium heat to avoid burning tortillas. Add enough oil to coat skillet lightly for crispiness. Shred your own cheese for better melt quality. Rest cooked quesadilla for a minute before slicing to help cheese set. For gluten-free, use corn or gluten-free tortillas. For dairy-free, use vegan cheese and plant-based cream cheese.

Nutrition

Keywords: chicken quesadilla, crispy quesadilla, cheesy quesadilla, easy dinner, quick snack, family meal, Mexican food

Find it online: https://lucydishes.com/crispy-cheesy-chicken-quesadilla-delight-easy-recipe-for-perfect-homemade-quesadillas/