Chicken Quesadilla

Ingredients

• 1 pound Chicken Tenderloins (trimmed and cut into bite‑size pieces)
• 2 tablespoons Avocado Oil (for seasoning and cooking)
• 1 teaspoon Adobo Seasoning (store‑bought blend)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 medium Sweet Onion (thinly sliced)
• 2 tablespoons Unsalted Butter (cut into pieces)
• 1 cup Shredded Mozzarella Cheese (used as the ‘glue’ cheese for binding)
• 1 cup Shredded Cheddar Cheese (adds flavor to the filling)
• 4 pieces Large Flour Tortillas (about 10‑inch diameter, store‑bought)

Instructions

1. Season the Chicken

   Place the chicken pieces in a mixing bowl, drizzle with avocado oil, then add adobo seasoning and black pepper. Toss until evenly coated.

   Time: PT5M

2. Slice the Onion

   Thinly slice the sweet onion on the cutting board.

   Time: PT3M

3. Cook the Chicken

   Heat the skillet over medium‑high heat. Add 1 tablespoon butter and a splash of avocado oil, then add the seasoned chicken. Cook, stirring occasionally, for 4‑5 minutes until browned and cooked through.

   Time: PT5M

   Temperature: 375°F

4. Sauté the Onion

   Remove the chicken and set aside. In the same skillet add the remaining butter and a drizzle of oil, then add the sliced onion. Sprinkle a pinch of adobo and black pepper, sauté for 2 minutes until softened.

   Time: PT2M

   Temperature: 375°F

5. Combine Chicken and Onion

   Return the cooked chicken to the skillet, mix with the onions for 1 minute to re‑heat and combine flavors.

   Time: PT1M

   Temperature: 375°F

6. Assemble the Quesadilla

   Lay a tortilla flat, sprinkle a thin layer of shredded mozzarella over half, add a generous spoonful of the chicken‑onion mixture, top with shredded cheddar, then fold the tortilla over to enclose the filling.

   Time: PT3M

7. Cook the Quesadilla

   Wipe the skillet clean, add a small knob of butter and a drizzle of oil, and heat over medium heat. Place the assembled quesadilla in the pan, cook 2‑3 minutes until the bottom is golden and the cheese starts to melt, then flip and cook another 2‑3 minutes.

   Time: PT6M

   Temperature: 350°F

8. Rest and Serve

   Transfer the cooked quesadilla to a plate, let rest for 1 minute, then cut into wedges and serve hot.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

35g

Fat

20g

Fiber

2g

Ingredient Substitutions

• Instead of Chicken Tenderloins: Chicken Breast, Chicken Thighs
• Instead of Avocado Oil: Olive Oil, Vegetable Oil
• Instead of Adobo Seasoning: Taco Seasoning, Chili Powder
• Instead of Black Pepper: White Pepper
• Instead of Sweet Onion: Yellow Onion
• Instead of Unsalted Butter: Margarine
• Instead of Shredded Mozzarella Cheese: Shredded Cheddar, Monterey Jack
• Instead of Shredded Cheddar Cheese: Shredded Monterey Jack, Mexican Blend Cheese
• Instead of Large Flour Tortillas: Corn Tortillas (smaller), Low‑Carb Tortillas

Equipment Needed

• Large Skillet
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Spatula
• Measuring Spoons
• Plate
• Grater (optional)

Critical Steps — Do Not Skip

• Season the chicken evenly so the flavor penetrates.
• Cook the chicken until fully done to avoid dryness.
• Use mozzarella as a glue cheese to bind the tortilla.
• Achieve a golden crust while ensuring the cheese fully melts.

Chef Tips from the Video

• Add a pinch of smoked paprika to the chicken seasoning for extra depth.
• For extra crispness, brush the outer side of the tortilla with a thin layer of melted butter before cooking.
• Serve with fresh salsa, guacamole, or sour cream for contrast.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap each quesadilla tightly in foil and freeze for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the chicken and onions up to step 5 and refrigerate; assemble and cook quesadillas when ready.
• Shred cheese in advance and keep it sealed.

Frequently Asked Questions