Ultimate Tex-Mex Chicken Quesadilla

Ingredients

• 4 pieces Flour tortillas (8-inch) (soft, fresh)
• 2 cups Monterey Jack cheese, shredded (mild, melts well)
• 0.5 cup Sharp cheddar cheese, shredded (adds flavor and color)
• 1.5 pounds Chicken breasts, skinless (butterflied and pounded thin)
• 2 tablespoons Vegetable oil (for marinade)
• 4 cloves Garlic cloves (2 for marinade, 2 for guacamole, minced or grated)
• 1 teaspoon Dried oregano
• 1 teaspoon Cayenne pepper (adjust for heat)
• 1 teaspoon Smoked paprika
• 1 teaspoon White sugar (helps caramelize chicken)
• 2 tablespoons Lime juice (juice of 1 lime for marinade, plus 1 lime for guacamole)
• 1 tablespoon Extra virgin olive oil (for marinade)
• 1 teaspoon Kosher salt
• 1 teaspoon Freshly ground black pepper
• 2 pieces Avocados, ripe (for guacamole)
• 0.5 piece Red onion, small (finely chopped for guac)
• 1 large Jalapeño pepper (seeded, minced; optional for heat)
• 0.5 teaspoon Ground cumin
• 1 piece Bell pepper (any color) (sliced for sauté)
• 1 small Onion (for sauté) (sliced)
• 3 tablespoons Vegetable oil (for frying) (for pan)
• 0.5 cup Sour cream (for serving)
• 0.5 cup Salsa (for serving)

Instructions

1. Butterfly and pound chicken

   Place each chicken breast on a cutting board, slice horizontally to open like a book, then cover with plastic wrap and pound with a meat mallet until about ½‑inch thick.

   Time: PT5M

2. Prepare the marinade

   In a mixing bowl combine 2 Tbsp vegetable oil, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp cayenne, 1 tsp smoked paprika, 1 tsp white sugar, juice of 1 lime, 1 Tbsp extra‑virgin olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Whisk until blended.

   Time: PT5M

3. Marinate the chicken

   Place the flattened chicken in a zip‑top bag, pour the marinade over, squeeze out air, seal, and massage to coat evenly. Refrigerate for at least 30 minutes (up to 4 hours).

   Time: PT30M

4. Make guacamole

   In a bowl mash 2 ripe avocados with the flesh of ½ small red onion, 1 seeded jalapeño, 2 grated garlic cloves, juice of 1 lime, ½ tsp ground cumin, and a pinch of salt and pepper. Mix until slightly chunky.

   Time: PT10M

5. Slice peppers and onions

   Thinly slice 1 bell pepper and 1 small onion; set aside.

   Time: PT5M

6. Sauté peppers and onions

   Heat 1 Tbsp vegetable oil in the skillet over medium‑high heat. Add the sliced pepper and onion, sauté 5 minutes until softened and lightly charred.

   Time: PT5M

   Temperature: Medium‑high

7. Cook the chicken

   Remove chicken from the bag, shaking off excess marinade. In the same skillet (add a little oil if needed) sear the chicken over high heat, flipping once, until internal temperature reaches 155 °F (about 8 minutes total). Transfer to a cutting board, let rest 5 minutes, then slice into strips.

   Time: PT8M

   Temperature: High

8. Assemble the quesadillas

   Lay a tortilla flat, sprinkle a generous layer of the cheese blend (Monterey Jack + cheddar), add sliced chicken, a spoonful of the sautéed peppers/onions, then more cheese. Fold the tortilla in half.

   Time: PT5M

9. Fry the quesadilla

   Add 2‑3 Tbsp vegetable oil to the skillet and heat over medium. Place the assembled quesadilla in the pan; cook 1.5 minutes until golden‑brown, then flip and cook another 1.5 minutes. Press gently with a spatula for even browning.

   Time: PT3M

   Temperature: Medium

10. Slice and serve

    Transfer the cooked quesadilla to a cutting board, let rest 1 minute, then cut into six equal wedges. Serve with guacamole, sour cream, and salsa.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

8 g