Growing up in our bustling kitchen, Saturday afternoons were reserved for the comforting hum of family gatherings. Our kitchen, always alive with chatter and the sizzling of skillets, was where traditions were born. One of my favorite memories is the way my mother, with her incredible knack for turning simple ingredients into magic, would whip up her famed chicken quesadillas. This wasn’t just any quesadilla—it was a dish that brought everyone together, bridging the gap between busy lives and heartfelt conversations.
I remember one particular Saturday vividly. My cousin Claire had just returned from a semester abroad in Mexico. Eager to share her culinary adventures, she brought with her a jar of smoky chipotle peppers. The excitement in the air was palpable as my mom decided to blend Claire’s new favorite ingredient with her own tried-and-true quesadilla recipe. The result was nothing short of extraordinary—a smoky, spicy twist on a classic that quickly became a staple in our family meals.
This Authentic Chicken Quesadilla is more than just a recipe; it’s a testament to our family’s love for food and togetherness. The key to its irresistible flavor lies in the combination of tender chicken seasoned with cumin, chili powder, and garlic powder, sautéed with fresh bell peppers and onions. The chipotle peppers from Claire’s jar add a subtle heat and depth, making each bite a delightful experience.
As you prepare this dish, imagine the aroma of the spices mingling with the cheese, and the sound of the quesadillas crisping up in the skillet. Serve these golden, cheesy delights with a refreshing chipotle yogurt sauce, and you’ll find yourself in the midst of a cherished family tradition, regardless of where you are.
Whether you’re hosting a casual dinner or simply enjoying a meal with loved ones, this recipe promises to be a crowd-pleaser. Each bite brings a taste of nostalgia and a hint of spice, all wrapped up in a warm tortilla. Dive into this quesadilla and let it transport you to those joyful Saturday afternoons spent in the heart of the home.
Making Authentic Chicken Quesadilla
Click here to get printable version
Ingredients
- 1 pound thinly sliced chicken breasts or tenders
- 1 small red bell pepper, diced
- 1 small white onion, diced
- 2 cloves garlic, minced
- 2 chipotle peppers from a can with 2 tablespoons adobo sauce, minced
- ½ teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt, divided
- ¼ cup chopped cilantro
- ½ cup low-fat Greek yogurt or sour cream
- Juice of 1 lime
- 4 soft flour tortillas (whole wheat or white)
- 2 cups shredded Monterey Jack cheese
- Olive oil for frying
Directions
- In a large mixing bowl, season the chicken slices with ½ teaspoon salt, chili powder, cumin, and garlic powder. Toss until the chicken is well-coated.
- Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, for about 6 minutes or until fully cooked. Transfer the cooked chicken to a separate bowl.
- In the same skillet, add the diced red bell pepper and onion. Sauté until they become tender and slightly caramelized. Stir in the minced garlic and cook for an additional 30 seconds. Combine this mixture with the cooked chicken, then stir in the minced chipotle peppers, adobo sauce, and chopped cilantro.
- For the sauce, mix the Greek yogurt (or sour cream) with lime juice, ½ teaspoon salt, and the remaining adobo sauce in a small bowl. Set aside.
- Preheat a large skillet over medium-low heat. On each tortilla, sprinkle ¼ cup of shredded cheese. Layer ¼ of the chicken and pepper mixture over the cheese, then top with another ¼ cup of cheese. Fold each tortilla in half.
- Add a small amount of olive oil to the skillet and cook each quesadilla for 3-4 minutes per side, or until crispy and the cheese is melted. Allow the cooked quesadillas to rest on a cutting board for 2 minutes before cutting into thirds. Serve with extra cilantro and the chipotle yogurt sauce.
Storing Suggestion
Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to maintain crispiness or use a microwave if necessary. For freezing, wrap individual quesadillas tightly in plastic wrap and place in a freezer bag. They can be frozen for up to 2 months. Reheat from frozen in a skillet or oven.
Cooking Tips
To ensure your quesadillas are crispy, make sure to preheat the skillet and use a moderate amount of oil. You can use chicken thighs for a juicier option, or add some black beans or corn to the filling for extra texture and flavor.
Serving Suggestions
Serve the quesadillas with a side of salsa, guacamole, or extra cilantro. A fresh green salad or some Mexican rice would make a great accompaniment. For a refreshing drink, try pairing with a cold margarita or a lime-infused iced tea.
Ingredient Substitutions
If you prefer a different cheese, you can substitute Monterey Jack with cheddar or pepper jack for added spice. Greek yogurt can be replaced with sour cream or a dairy-free alternative if needed. For a milder flavor, use regular bell peppers instead of chipotle peppers.
Seasonal Variations
In the summer, add fresh corn or grilled vegetables to the quesadilla filling. During the winter, try using roasted butternut squash or sweet potatoes for a cozy twist. Adjust the spices to match the season’s flavors, such as adding cinnamon or nutmeg in the colder months.
Allergen Information
This recipe contains dairy and gluten. For a gluten-free version, use gluten-free tortillas. To make it dairy-free, substitute the cheese and Greek yogurt with dairy-free alternatives like vegan cheese and plant-based yogurt.
FAQ:
Can I use pre-cooked chicken for this recipe?
Yes, you can use pre-cooked chicken. Just ensure it is shredded or chopped finely and warm it through with the other ingredients.
How can I make these quesadillas spicier?
Add extra minced chipotle peppers or a dash of hot sauce to the chicken mixture. You can also use spicy cheese like pepper jack for more heat.
Can I make these quesadillas ahead of time?
Yes, you can prepare the filling ahead of time and refrigerate it for up to 2 days. Assemble and cook the quesadillas when ready to serve.
What can I serve with these quesadillas?
These quesadillas pair well with salsa, guacamole, or a fresh salad. You can also serve them with a side of rice or beans for a complete meal.
How do I make these quesadillas vegetarian?
Replace the chicken with a combination of black beans, corn, and extra vegetables like bell peppers and mushrooms. Ensure to adjust the seasonings to taste.
Can I freeze cooked quesadillas?
Yes, you can freeze cooked quesadillas. Wrap them tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 2 months and reheated in a skillet or oven.
Authentic Chicken Quesadilla
Ingredients
- 1 pound thinly sliced chicken breasts or tenders
- 1 small red bell pepper diced
- 1 small white onion diced
- 2 cloves minced garlic
- 2 minced chipotle peppers from a can with 2 tablespoons adobo sauce
- ½ teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt divided
- ¼ cup chopped cilantro
- ½ cup low-fat Greek yogurt or sour cream
- Juice from 1 lime
- 4 soft flour tortillas whole wheat or white
- 2 cups shredded Monterey Jack cheese
- Olive oil for frying
Instructions
- In a large bowl, combine the chicken slices with ½ teaspoon of salt, chili powder, cumin, and garlic powder, mixing until the chicken is evenly coated.
- Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken to the pan, stirring occasionally, until fully cooked through, which should take about 6 minutes. Once cooked, transfer the chicken to a clean bowl.
- In the same skillet, sauté the diced red bell pepper and onion until softened and slightly browned. Stir in the minced garlic and cook for an additional 30 seconds. Add this mixture to the bowl with the cooked chicken. Then, mix in the minced chipotle peppers, adobo sauce, and chopped cilantro.
- In a small bowl, stir together the Greek yogurt, the juice of half a lime, ½ teaspoon of salt, and the remaining tablespoon of adobo sauce. Set this sauce aside for serving.
- Over medium-low heat, warm a large skillet. Sprinkle ¼ cup of shredded cheese over half of each tortilla. Spread ¼ of the chicken and pepper mixture on top of the cheese, then add another ¼ cup of cheese over the filling. Fold the tortilla in half to enclose the filling.
- Add a little olive oil to the hot skillet and carefully place a quesadilla in the pan. Cook each side for 3-4 minutes, until the tortilla is crispy and the cheese is fully melted. After cooking, place the quesadilla on a cutting board to rest for 2 minutes. Cut into thirds and serve with extra cilantro and the chipotle yogurt sauce. Enjoy!
