Cinnamon Chicken Quesadillas
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- Prep 15min
tablespoon LAND O LAKES® Cinnamon Sugar Butter Spread, softened
(4-ounce) boneless skinless chicken breast, cut into 1/2-inch pieces
(8-inch) flour tortillas
cup LAND O LAKES® Cinnamon Sugar Butter Spread, softened
slices LAND O LAKES® Deli American Cheese each cut in half
Melt 1 tablespoon Cinnamon Sugar Butter Spread in 12-inch nonstick skillet over medium heat; add chicken pieces. Cook, stirring occasionally, until chicken is no longer pink. Remove from pan.
Spread 1 side of each tortilla with about 1 teaspoon Cinnamon Sugar Butter Spread. Place 2 pieces cheese on half of tortilla. Top with 1/4 chicken pieces and 2 pieces cheese. Fold tortilla over. Spread each side with about 1 teaspoon Cinnamon Sugar Butter Spread. Repeat with remaining ingredients.
Place 2 quesadillas into skillet. Cook, turning once, until golden and crisp (4 to 6 minutes). Repeat with remaining quesadillas.
Remove to cutting surface; cut each in half.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Chicken quesadillas are taken to a new level with the addition of cinnamon butter.
The Ultimate Cheesy Chicken Quesadilla Recipe
When I want fast, easy, and delicious, this cheesy chicken quesadillas recipe is a go-to favorite. There is just something perfect about a warm and slightly crisp tortilla filled with chicken, cheese, and tons of flavor. Since this is cut into small pieces and easy to serve, it's ideal as an appetizer, lunch, kids meal, or as part of a Mexican inspired fiesta meal with your family.
Making the green chile chicken quesadillas
The chicken for these quesadillas is so flavorful and very simple to make. We use the same method as our popular shredded chicken, but swap the poaching liquid in that recipe with a green tomatillo based sauce. We’ve used this homemade salsa verde to make it as well as store-bought green enchilada sauces and have loved them all. If you do buy your sauce, we are partial to the Hatch brand as well as the Frontera pouches. (Make enchiladas! We use a green chile based sauce to make these green chicken enchiladas.)
Whichever sauce you do decide on, the method for making the chicken is the same:
- Heat about 2 cups of the sauce in a saucepan over medium heat
- Add the chicken (I like chicken thighs, but chicken breast works, too)
- Adjust the heat so that the sauce simmers very gently around the chicken
- Cook until the chicken is very tender, 20 to 30 minutes
- Shred the cooked chicken with two forks
As for the assembly, you can make a full quesadilla by stacking two tortillas on top of each other with the filling and cheese between them or you can do what we did in our video and add the chicken and cheese to one side of a tortilla and then fold the other side on top. I like the folded method since it makes eating the quesadilla easier.
A heavy-bottomed pan or skillet works nicely for cooking quesadillas — think cast iron pan, heavy stainless steel skillet or the more traditional comal (a flat griddle used in Mexico, Central America, and parts of South America).
Chicken Quesadillas Recipe
Chicken Quesadilla Recipe
This chicken quesadillas recipe is made with stewed chicken and cheese. It is easy to make and absolutely finger licking good.
We are going to sear some chicken thighs and then cook them in a bed of Roma tomatoes with onions and garlic. After the chicken is cooked, we will shred it and we will blend the sauce. This is an easy process and very worthwhile.
If you would rather not stew chicken, you can use a rotisserie chicken for this chicken quesadillas recipe. Simply shred it and put it into a pan with some store bought salsa. Let it cook for a bit to heat through and proceed with the recipe.
This chicken quesadillas recipe is also great with left over chicken. I made it with flour tortillas but you can definitely use corn if you prefer. As for the cheese, pick any cheese that melts easily.
Chicken Quesadillas Recipe
Makes 8 quesadillas
FOR THE CHICKEN:
4 boneless, skinless chicken thighs
1 small onion — finely diced
1/4 of a green bell pepper — finely diced
1/2 of a jalapeño pepper — seeded and finely diced
4 garlic cloves — minced
1 bay leaf
1/2 teaspoon cumin
4 roma tomatoes — chopped
1/2 teaspoon dried oregano
1 cup chicken stock
Salt & Pepper
Heat a skillet with some oil.
Season the chicken thigh on a plate on both sides. Place them in the heated pan and cook them for about 5 minutes per side, until they are browned. Remove from the pan and set aside.
Add the onion and a splash of chicken stock. Scrape the bottom of the pan until you have all of the brown bits mixed in with the onion. Cook the onion for about 5 minutes, until it is soft and translucent.
Add the bell pepper and jalapeños to the onion. Mix well and cook for a few minutes. Add a little more oil and add the garlic. Mix well and cook for about a minute. Add the bay leaf and the cumin. Mix and cool for another minute.
Add the tomatoes and mix. Return the chicken to the skillet, with all of the rendered juices. Rub the oregano between you palms and add. Add the chicken stock ad mix everything in. Season with salt and pepper.
Bring the skillet to a boil, reduce the heat, cover the pan and simmer for about 20 minutes until the chicken is completely cooked through.
Remove the cooked chicken from the skillet and shred it with a two forks. Remove the bay leaf and blend the sauce.
Return the sauce and the shredded chicken to the pan, mix and reheat.
1 small lime
1 tablespoon chopped cilantro 1 roma tomato — chopped Salt
Place the avocado in a bowl. Squeeze the lime onto the avocado and add salt.
Mash the avocado until smooth. Add the cilantro and tomato. Mix well. And set aside.
FOR THE QUESADILLA:
8 flour tortillas
2 cups shredded cheese that melts well — I used Cheddar and Monterrey Jack
Sour cream for serving – optional
Heat a skillet and spray a light coat of oil.
Add some of the warm chicken on half of the tortilla. Pile with shredded cheese.
Use a spatula to fold the tortilla and lightly press down on it. Brown on side and flip. Brown the second side and flip once more for a minute to ensure the cheese is completely melted.
We love our quesadillas with a generous helping of Pico de Gallo and Guacamole or with a chunky salsa like an avocado salsa, pineapple salsa or a mango black bean salsa.
They are also delicious with a simple salad on the side – my favorites are my Tomato, Cucumber and Avocado Salad or a Mexican Bean Salad.
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