Chicken Quesadillas [The Kickin' Quesa Remix]

Spicy, cheesy quesadillas loaded with seasoned chicken and perfectly melted cheese. This is Mexican comfort food that brings authentic fiesta flavors to your dinner table with every crispy, gooey bite.

Makes

Serves 4

Total Time

25 min (15 min prep)

Ingredients

Main Ingredients:
8 cassava flour tortillas or corn tortillas (8-inch/20cm)
2 cups (300g) cooked chicken breast, diced
2 cups (225g) Monterey Jack cheese, freshly shredded
1/2 cup (55g) aged cheddar cheese, freshly shredded
1 poblano pepper, roasted and diced (85g)
1/4 cup (40g) red onion, finely diced
2 tbsp (8g) fresh cilantro, chopped
3 tbsp (45ml) avocado oil

Spice Blend:
1 tsp (2g) chili powder
1/2 tsp (1g) ground cumin
1/2 tsp (1g) smoked paprika
1/4 tsp (0.5g) cayenne pepper
1/2 tsp (3g) sea salt
1/4 tsp (0.5g) black pepper

For Serving:
Salsa verde or pico de gallo
Fresh guacamole
Mexican crema or sour cream
Lime wedges

Make it Good For The Gut (Optional)

Use aged raw cheeses for natural probiotics from the aging process. Serve with fermented salsa or add 2 tablespoons fermented jalapeños to the filling for beneficial bacteria. Include 1 tablespoon sauerkraut (drained) mixed into chicken for extra probiotics and tangy flavor. Use Mexican crema made from cultured cream instead of regular sour cream. Add 1 teaspoon fresh lime juice to chicken mixture for vitamin C and digestive enzymes.

Remix Options

Protein Swaps: Use turkey, carnitas, carne asada, or seasoned black beans (1 cup drained and rinsed) for vegetarian option. Pepper Varieties: Try roasted bell peppers, jalapeños, or chipotle peppers in adobo for different heat levels and flavors. Cheese Combinations: Experiment with Oaxaca, queso fresco, pepper jack, or sharp white cheddar for authentic Mexican flavors. Tortilla Options: Use whole wheat, spinach, or almond flour tortillas; corn tortillas for gluten-free and more authentic taste. Veggie Additions: Include diced tomatoes, corn kernels, bell peppers, or mushrooms for extra nutrition and flavor. Cooking Methods: Bake at 400F (204C) for 8-10 minutes, use panini press, or grill over medium heat for smoky flavor. Spice Levels: Mild (omit cayenne), medium (as written), or hot (add 1 diced jalapeño and extra cayenne).

Good To Know

Poblano Roasting: Char poblano peppers directly over gas flame or under broiler until blackened, then steam in covered bowl 10 minutes before peeling – this adds incredible smoky depth. Cheese Freshness: Shred cheese yourself from block rather than using pre-shredded for better melting and superior flavor without anti-caking agents. Filling Distribution: Leave 1/2-inch border around edges to prevent cheese from leaking out during cooking, ensuring clean presentation. Heat Control: Medium heat is crucial – too hot burns tortilla before cheese melts, too low makes soggy quesadillas without crispy exterior. Pressing Technique: Use spatula to gently press quesadilla while cooking to help cheese bind and create even browning. Serving Temperature: Let cool 2-3 minutes before cutting to allow cheese to set slightly and prevent all filling from sliding out. Storage Tips: Leftover quesadillas keep refrigerated 3 days; reheat in dry skillet or toaster oven to restore crispiness. Make-Ahead Strategy: Assemble quesadillas up to 4 hours ahead and refrigerate; cook when ready to serve for best texture.

steps

Season:

In large bowl, combine diced chicken with chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Mix well to coat evenly with spices.

Mix:

Add both shredded cheeses, diced poblano pepper, red onion, and fresh cilantro to seasoned chicken. Toss gently to distribute ingredients evenly throughout.

Fill:

Place generous 1/2 cup filling on half of each tortilla, leaving 1/2-inch border around edges to prevent leaking during cooking.

Fold:

Fold empty half of tortilla over filling, pressing gently along edges to seal. Repeat with remaining tortillas and filling mixture.

Heat:

Heat 1 tablespoon avocado oil in large skillet or griddle over medium heat until oil shimmers but doesn’t smoke.

Cook:

Place 2-3 quesadillas in skillet without overcrowding. Cook 3-4 minutes per side, pressing gently with spatula, until golden brown and cheese is completely melted.

Repeat:

Transfer cooked quesadillas to cutting board and tent with foil to keep warm. Add more oil to skillet as needed and cook remaining quesadillas in batches.

Serve:

Let quesadillas rest 2-3 minutes, then cut each into 4 wedges using sharp knife or pizza cutter. Serve immediately with salsa, guacamole, crema, and lime wedges.