Mexican Chicken Quesadillas
Easy yet delicious Mexican chicken quesadillas loaded with cheese, vegetables and chicken wrapped in a tortilla plus choices of dipping sauces, makes it a great meal for sharing!
Equipment
- Skillet/ cooking pan and turner
- Mixing bowls
- Measuring cups and spoons
Ingredients
Chicken Marinade:
- 450 grams skinless chicken breast, sliced into strips
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
Vegetables:
- 2 tablespoons extra virgin olive oil
- 5 pieces mushroom, thinly sliced
- 1 large red bell pepper, cut into thin strips
- 1 large green bell pepper, cut into thin strips
- 1 medium white onion, thinly sliced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Tortillas:
- 2 tablespoons extra virgin olive oil
- 5 medium corn/ flour tortillas
- 2 cups Monterey jack, shredded -- or Mozzarella cheese
- 2 cups cheddar cheese, shredded
Quesadilla Sauce:
- ½ cup mayonnaise
- ½ cup sour cream
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon cayenne powder
- 3 tablespoons pickled jalapeno, minced
- 3 tablespoons pickled jalapeno juice
Guacamole:
- 2 ripe avocados
- 3 tablespoons pickled jalapeno, seeds removed and finely diced
- ¼ cup onion, minced
- 1 medium tomato, seeds and pulp removed, diced
- 1 tablespoon fresh lime juice
- 2 tablespoons finely chopped cilantro
- ¼ teaspoon salt
- ⅛ teaspoon ground cumin
Salsa:
- 1 cup fresh tomatoes, chopped
- 1 cup canned chopped tomatoes
- 1 medium onion, chopped
- 1 tablespoon freshly chopped cilantro
- 1 clove garlic
- ¼ teaspoon sugar
- 1 tablespoon fresh lime juice
- 1 teaspoon cayenne powder
- ¼ teaspoon ground cumin
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- In a medium bowl, combine chicken, chili, cumin, oregano, salt and pepper. Mix well until combined. Marinate for at least 30 minutes.
- In a large wok/ skillet over medium-high heat, heat olive oil. Add mushroom, red bell pepper, green bell pepper and onions. Season with salt and pepper. Cook until soft, around 5 minutes. Transfer to a plate.
- Pour 2 tablespoons of olive oil In the same wok/ skillet and put marinated chicken. Cook while stirring occasionally, until golden and cooked through, around 5-7 minutes. Transfer to a plate.
- In a skillet, sprinkle olive oil and add 1 tortilla. Top half of the tortilla with a generously amount of Monterey Jack/ Mozzarella cheese, cheddar cheese, mushroom-pepper-onion mixture, cooked chicken mixture and another batch of cheeses. Fold the other half of the tortilla over and cook, flipping once, until golden, about 3 minutes each side. Repeat to make 5 quesadillas.
- Slice into wedges and serve with your favorite dips/sauces.
- To make the quesadilla sauce: In a mixing bowl, combine all the ingredients and mix until well combined. Chill for at least an hour before serving.
- To make the guacamole: Slice the avocados in half, remove the pit and skin and place in a mixing bowl. Mash the avocado with a fork or a smasher and make it as chunky or smooth as you prefer. Add the remaining ingredients and stir together. Refrigerate for at least an hour before serving.
- To make the salsa: Combine all the ingredients in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and chill at least 1 hour before serving.
- Share and enjoy!
