The Perfect Chicken Quesadilla

chicken quesadilla with grilled chicken and cheese

Course: Appetizer, Entree

Cuisine: Mexican, Tex_Mex

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: people

Calories: 511kcal

Author: Kris Longwell

This has been a favorite in our house for so many years. This is great for a weeknight meal, but it's also such a crowd pleaser, serve it at a Mexican-themed dinner party or your next party. And go with the homemade taco seasoning, it's easy to make and is so good!

Print Recipe

Equipment

Non-stick skillet large enough to hold a soft-shell sized tortilla

Ingredients

1 tablespoon olive oil
1 lbs chicken thighs boneless, skinless, cut into bite-sized pieces
Salt and pepper
4 tablespoon taco seasoning
2 tablespoon flour
1 cup chicken stock
4 tablespoon vegetable oil or as needed
8 flour tortillas soft taco size (medium)
4 cups cheddar cheese, shredded
4 scallions chopped
1 15 oz. can green enchilada sauce
1 4.5 oz. can green chiles chopped, undrained
4 garlic cloves (we prefer using a garlic press to add the garlic, if you don't have one, just mince the garlic)
Restaurant-style salsa for serving
sour cream for serving

Instructions

Preheat oven to 225°F.
Heat the olive oil in a large skillet over medium heat.
1 tablespoon olive oil
Lightly salt and pepper the chicken pieces. Cook the chicken in the oil until no longer pink, about 8 minutes.
1 lbs chicken thighs, Salt and pepper
Add the taco seasoning and flour and stir to coat the chicken pieces. Add the chicken stock and simmer for about 8 minutes, or until slightly thickened.
4 tablespoon taco seasoning, 2 tablespoon flour, 1 cup chicken stock
Using a slotted spoon, remove the chicken from the skillet to a medium bowl, and pour the sauce into another bowl. Set both aside.
In a non-stick skillet, heat 1 tablespoon of the vegetable oil, and when hot, add 1 tortilla. To the tortilla, add a handful of cheese, then a pinch of scallions, then about ½ cup cooked chicken.
4 tablespoon vegetable oil, 8 flour tortillas, 4 cups cheddar cheese, shredded, 4 scallions
Moving quickly, spoon over a couple of spoonfuls of the cooked taco sauce and green enchilada sauce. Scatter a small spoonful of the green chiles over the top.
1 15 oz. can green enchilada sauce, 1 4.5 oz. can green chiles
Using a garlic press, press one garlic clove over the top, or if not using a garlic press, sprinkle about ¼ teaspoon of the minced garlic over the top.
4 garlic cloves
Top with another handful of cheese and top with another tortilla.
Using a spatula and carefully holding the top tortilla, flip the quesadilla.
Cook until nicely browned on both sides. Remove from the skillet and place on a baking sheet, and place in the oven to keep warm.
Repeat the process for remaining 3 quesadillas.
Cut into fourths and serve with salsa and sour cream.
Restaurant-style salsa, sour cream

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

The ingredients for the quesadilla can easily be adapted to your tastes. You will have some green enchilada sauce leftover. Save it to drizzle on scrambled eggs, or make chicken enchiladas!

Leftovers will keep in the fridge (covered) for a couple of days. Reheat in a hot skillet (with a little oil) until heated through. Or, nuke in the microwave until heated through.

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