Easy Chicken Quesadillas
Absolutely delicious, this easy dish is a great meal to have anytime you're craving Mexican food! Although simple and quick to prepare, this recipe has bold flavors everyone will enjoy!
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 can (12 oz.) corn kernels, drained and warmed
- 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 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.
- 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.
- In the same skillet, add shredded chicken; season with taco seasoning and red pepper flakes.
- Warm up chicken until ready to assemble, stirring occasionally, about 3 minutes - add more oil if needed.
- Heat a large saucepan over medium heat.
- When hot, place a tortilla, one at a time, and spread cheese on half of the tortilla, warm shredded chicken, sautéed vegetables, warm 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.
- If using a quesadilla press...Turn the appliance on and spray the press, top and bottom, with cooking spray.
- When hot, place a tortilla and add all the ingredients, leaving about 1 1/2-inch from the edges.
- Place another tortilla on top and close the lid. Cook until both side are brown.