Easy Chicken Quesadillas
Ahhh…. summer is finally here! This is my favorite season… okay I also love autumn because of its fresh air and colors but back to summer. There are so many things to do or should I say so many things I like to do. Although I’ve been playing golf for almost 2 months now and was fortunate to go to Rancho Mirage for a couple weeks back in April, summer is golf season… well to me it is! Besides golf, we enjoy cycling a lot. There are so many beautiful cycling trails here on the West Coast and the scenery is absolutely breathtaking!
Summer can also be very hot, so hot that I don’t really feel like cooking – yes it happens to me as well! It seems that I don’t really have an appetite and heavy meals are so out of the question. When this happens I want to enjoy light foods that are quick and easy to prepare.
There’s a dish that I like making when the temperature rises beyond the comfort zone and it’s my Easy Chicken Quesadillas! It’s a great dish that doesn’t take too much time to prep and by the time it’s ready, it probably took less than half an hour. I like to boil my chicken using my Poach & Shred Chicken The Easy Way method but I also enjoy this recipe with grilled chicken on the BBQ! It’s a matter of how either of us feels that day…
This Easy Chicken Quesadillas is a great dish not only for its simplicity but also for its flavor! Personally, this dish is totally made for summer although I know some people who eat it all year round. In the video I’ll show you two techniques for making them; with a quesadilla machine or without one. The quesadilla machine was a gift I received when I was working as a food analyst for that American cooking website otherwise I would never have bought one for myself… I already have way too many kitchen tools around!
Summer is here, it’s hot outside and nobody really feels like cooking, so if you’ve never had this popular Mexican dish before, I highly suggest you try it. For the ones who have had it, here’s an Easy Chicken Quesadillas recipe you can make at home! Have fun this summer!
Bon Appétit!
Just a quick note… if your avocado is not ripe, click here to see this kitchen trick… Speed Up Avocado Ripening ~ How to
Here are more Mexican inspired recipes for you to try…
– El Pollo Cinco de Mayo ~ Slow Cooker Mexican Chicken
– Mexican Burgers
– Creamy Spicy Guacamole
– Pulled Pork Enchiladas
– Chicken Stuffed Crêpes with Poblano Sauce
– Grilled Fish Tacos
– Spicy Leftover Steak Fajitas
and for even more chicken recipes, click on this link… Recipe Category • Poultry
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Easy Chicken Quesadillas
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Ingredients
- 1 tbsp. olive oil, plus more for chicken if needed tips & tricks
- 2 large green onions, sliced
- 1/2 large red pepper, seeded, ribs removed and finely chopped
- 1/2 large jalapeño pepper, seeded, ribs removed and finely chopped
- 1 large chicken breast, poached and shredded tips & tricks
- 1/2 tbsp. taco seasoning such as my homemade Old El Paso see Recipe
- 1/8 tsp. red pepper flakes, or to taste
- 4 large flour tortillas
- 1/2 cup sharp cheddar cheese, grated
- 1 can (12 oz.) corn kernels, drained and warmed
- 1 large ripe avocado, pitted, sliced and peeled tips & tricks
- fresh chopped cilantro, for garnish tips & tricks
- Mexican crema (substitute crème fraiche or light sour cream)
Directions
- In a medium skillet over medium heat, add oil.
- Season chicken breast with freshly ground black pepper and place it in the hot oil. Cook on both sides until no longer pink, about 5-7 minutes.
- Transfer to a cutting board and let it rest for 5 minutes before slicing.
- In the same skillet, add onions, red and jalapeño peppers; sauté until just tender, about 3 minutes.
- Meanwhile, heat up the corn kernels and keep them warm.
- Transfer sautéed veggies to a bowl; set aside.
- Slice chicken and return to the pan; season with taco seasoning and chili flakes. Warm it up until ready to assemble
- Preheat oven to 170ºF.
- Heat a large saucepan over medium.
- When it’s very warm, working one at the time, place a tortilla. Spread cheese on half of the tortilla, 4 slices of chicken, top with sautéed veggies, corn kernels, 4 slices avocado and sprinkle with cilantro.
- Fold the tortilla over half and using a spatula, press down to flatten it. Cook until the tortilla is browned and carefully flip the quesadilla over.
- When both sides are browned, place quesadilla on a baking sheet and transfer to the preheated oven while cooking the others.
- Slice quesadillas in thirds and serve with Fire Roasted Salsa and/or sour cream.
Notes
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