CHICKEN quesadillas recipe with MOZZARELLA & OAXACA CHEESE | Cheesy, juicy quesadillas

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat adds fiber; corn tortillas are often less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is often cheaper.

cooked chicken

🥗Healthier: grilled tofu

💰Cheaper: canned chicken

Tofu is a healthier protein alternative, while canned chicken is more affordable.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and lower in calories; banana peppers are often less expensive.

Dice 14 mini sweet peppers into small pieces.

If using bell peppers, you will need about 2 of them, yielding about 1.5 cups once diced.

Dice half a large white onion to ensure uniform size for even cooking.

Cut 1 pound of chicken breasts into small pieces, slicing in half and then into strips.

Transfer the chicken into a bowl and set aside.

In a separate container, combine 1 tablespoon of chili powder, 1/4 teaspoon of ground cumin, 1 teaspoon of ground ancho chili, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1.5 teaspoons of kosher salt; mix well.

Add the seasoning to the chicken along with black pepper to taste, mixing to coat all pieces.

Set the stove to medium-high heat and drizzle olive oil.

Once the oil is hot, add the seasoned chicken and sear until golden-brown and fully cooked; transfer to a bowl and set aside.

Reduce heat to medium and add more olive oil if needed; add the onions and sauté until translucent.

Add the diced peppers and sauté for 2-3 minutes until lightly softened.

Stir in the chicken to reheat and then remove from heat.

Shred mozzarella and Oaxaca cheese, mixing them together.

Brush one side of a flour tortilla with olive oil and lay it oil side down in a skillet over medium-low heat.

Add cheese to half of the tortilla, followed by the chicken mixture, and top with more cheese before folding the tortilla in half.

Allow the cheese to melt while the underside becomes golden and crispy; flip the quesadilla to brown the other side.

Remove the quesadilla when both sides are browned and the cheese is melted.

Prepare a pico de gallo by dicing 2 large tomatoes, adding 1/8 of a white onion, 1/4 cup of chopped cilantro, squeezing in half a lime, and adding salt to taste; mix well.

Cooking Techniques

Equipment Needed

Spice Level:

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