Description
Hello, fellow food lovers! If you’re on the hunt for a quick and satisfying meal that brings a burst of flavor to your table, look no further. These Golden Chicken Quesadillas with Zesty Veggies are a delightful combination of tender chicken, vibrant vegetables, and gooey cheese, all wrapped up in a crispy tortilla. Whether you’re cooking for your family or whipping up a quick weeknight dinner, this recipe is sure to become a favorite in your kitchen.
Ingredients
Scale
- 1 boneless skinless chicken breast, just under ¾ lb.
- 1–2 tablespoons avocado oil, can substitute with olive oil
- 1 splash chicken broth, or dry white wine
- 1 small yellow onion, diced
- 1 cup bell pepper, diced (red and green)
- 2–3 cloves garlic, minced
- 1 tablespoon cilantro, roughly chopped
- 1 tablespoon lime juice
- 1 teaspoon hot sauce
- 1 teaspoon honey
- 4 (8-inch) flour tortillas, burrito size
- 1 tablespoon melted butter
- 2 ¾ cups Mexican blend cheese
Seasonings:
- ¾ teaspoon salt
- ¼ teaspoon EACH: onion powder, garlic powder, cumin, paprika, dried oregano, chili powder
Instructions
- Prepare the Seasoning: Combine all the seasonings listed above and set them aside.
- Prepare the Chicken: Slice the chicken in half to create 2 thinner slices. Cover them with plastic wrap and use the textured side of a meat tenderizer to pound the chicken to ½ inch thickness. Pat the chicken completely dry and rub each side with 2 teaspoons of the combined seasoning. Reserve the remaining seasoning for the vegetables.
- Cook the Chicken: Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side, until a golden crust has developed. Set the chicken aside and let it rest for 5 minutes before finely dicing it.
- Deglaze the Skillet: Add a splash of chicken broth or white wine to the skillet over medium heat. Use a silicone spatula to scrape the bottom and sides of the skillet, adding more flavor to the filling.
- Cook the Vegetables: Increase the heat to medium-high and add the diced onions and bell peppers. Sauté for 2-3 minutes until softened. Add the garlic, cilantro, lime juice, hot sauce, honey, and the remaining seasoning. Stir to combine and cook for an additional 2 minutes before removing from heat.
- Prepare the Tortillas: Turn off the heat and wipe the skillet clean. Brush a little melted butter over one side of each tortilla.
- Assemble the Quesadillas: Place a tortilla, butter-side-down, on the skillet over medium-low heat. Sprinkle a generous ½ cup of cheese evenly over the surface. Add one-quarter of the chicken and vegetable filling on one half of the tortilla. Allow the cheese to melt and the bottom of the tortilla to turn golden brown. Once browned, fold the tortilla in half to create a half-moon shape and press down gently with a spatula. Repeat this process for all tortillas.
- Serve: Cut each quesadilla in half and serve with your favorite dips like sour cream, salsa, or guacamole.
Notes
- Perfectly Cooked Chicken: Pounding the chicken to an even thickness ensures it cooks evenly and quickly, preventing any dry spots.
- Crispy Tortillas: Brushing the tortillas with butter before cooking them helps achieve that perfect golden-brown crispiness.
- Flavorful Filling: Don’t skip deglazing the skillet with chicken broth or white wine. This step adds extra depth of flavor to the vegetable filling.