Quesadillas
Crispy pan-seared chicken quesadillas with a spiced marinade, plenty of melted cheese, and flour tortillas. Served with guacamole, salsa, and sour cream. Homemade tortillas are worth it if you have time.
Product list ingredients
- chicken
- onions
- garlic
- limes
- avocado
- jalapeno
- cheese
- flour tortillas
- vegetable oil
- granulated sugar
- oregano
- paprika
- cumin
- cayenne
- salsa
- sour cream
Ingredients
Filling:
- •3 chicken breasts, butterflied and pounded thin
- •2 tbsp vegetable oil
- •2 garlic cloves, crushed
- •1 tsp oregano
- •1 tbsp cumin
- •1 tsp cayenne
- •1 tsp paprika
- •1 tsp white sugar
- •1 lime, juiced
- •1 tbsp olive oil
- •1 tsp kosher salt
- •1 tsp freshly ground pepper
- •Grated cheese — sharp cheddar plus Monterey jack is ideal, or any good melting cheese
Tortillas & serve:
- •Flour tortillas
- •2-3 tbsp oil per quesadilla (do NOT heat oil excessively)
- •GUACAMOLE - 2 avocados
- •1/2 small red onion, finely chopped
- •1 large jalapeno, seeded and diced
- •2 cloves garlic, grated
- •1 lime, juiced
- •Cumin to taste
- •Salt and pepper to taste
- •Guacamole, salsa, and sour cream for serving
Directions
Filling:
Combine marinade ingredients (vegetable oil, garlic, oregano, cumin, cayenne, paprika, sugar, lime juice, olive oil, salt, pepper) and coat butterflied chicken breasts. Marinate 15–30 minutes. Pan-sear until golden and cooked through, then slice.
Tortillas & serve:
Assemble quesadillas: place a tortilla flat, spread cheese on one half, add sliced chicken, top with more cheese, and fold in half. Heat 2–3 tbsp oil in a skillet over medium-high heat (do not overheat—keep a gentle sizzle). Cook 2–3 minutes per side until the cheese melts and the outside is golden and crisp.
For guacamole: mash avocados, fold in red onion, jalapeno, garlic, lime juice, and season with cumin, salt, and pepper. Serve quesadillas hot with guacamole, salsa, and sour cream on the side.
Photos from the process.
