Championship Chicken Quesadillas (Printable Version)
Crispy quesadillas with seasoned chicken, melted cheese, peppers, and creamy avocado topping.
# What You Need:
→ Quesadillas
01 - 2 tablespoons olive oil
02 - 2 medium chicken breasts (about 10.5 ounces), boneless, skinless, cut into small cubes
03 - 1 teaspoon ground cumin
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1 medium red bell pepper, diced
10 - 1 small red onion, finely diced
11 - 1 cup (4.2 ounces) shredded cheddar cheese
12 - 1 cup (4.2 ounces) shredded Monterey Jack cheese
13 - 4 large flour tortillas (10-inch)
14 - 2 tablespoons unsalted butter
→ Guacamole
15 - 2 ripe avocados
16 - 1 small tomato, seeded and diced
17 - 1/4 small red onion, finely chopped
18 - 1 tablespoon fresh lime juice
19 - 2 tablespoons chopped fresh cilantro
20 - 1/2 teaspoon salt
21 - 1/4 teaspoon black pepper
22 - 1 small jalapeño, seeded and finely chopped (optional)
# How to Make It:
01 - In a medium bowl, toss the chicken cubes with cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until cooked through and lightly browned. Remove the chicken and set aside.
03 - In the same skillet, add the remaining olive oil. Sauté the red bell pepper and red onion for 3-4 minutes until softened. Add the chicken back in and stir to combine. Remove from heat.
04 - Place a tortilla on a clean work surface. Sprinkle one-quarter of the cheddar and Monterey Jack cheeses over half the tortilla. Top with one-quarter of the chicken and vegetable mixture. Fold the tortilla in half to cover the filling. Repeat with remaining tortillas and fillings.
05 - Melt 1/2 tablespoon butter in a clean skillet over medium heat. Cook each quesadilla for 2-3 minutes per side, pressing gently, until golden brown and cheese is melted. Add more butter as needed.
06 - While quesadillas cook, prepare the guacamole: In a bowl, mash the avocados with lime juice until mostly smooth. Stir in tomato, red onion, cilantro, salt, pepper, and jalapeño (if using).
07 - Slice the quesadillas into wedges and serve hot with guacamole on the side.
# Expert Advice:
01 -
- The spice blend on the chicken creates layers of flavor that make every bite interesting
- Homemade guacamole transforms this from ordinary takeout fakeout into something truly special
02 -
- Don't overload the tortillas or the cheese will spill out and you'll have a messy pan
- Letting the chicken rest in the spices for even 5 minutes while you chop vegetables makes a huge difference
03 -
- Warm your tortillas in the microwave for 15 seconds before filling them so they fold without cracking
- A cast iron skillet creates the best crispy exterior but any heavy pan will work