Simple Spicy Chicken Quesadillas are super tasty yet easy to throw together in about 20 minutes, and only use about 6 ingredients. I always have these ingredients on hand, and this makes nearly a complete meal.
Quesadillas have always been one of my favorite, quick main dishes, and this particular recipe is one of a handful at the top of my list. It’s not only yummy, but it can be thrown together in 15-20 minutes and is basically a full meal. Plus, the filling is typically enough for four or more servings; if I’m cooking for two, I can just refrigerate or freeze half the filling and later make another meal of quesadillas in about 5 minutes.
This recipe is also bombproof and versatile. I used Kickin Chicken seasoning (by Weber), which is particularly good and spicy; but I could have used Fajita Seasoning or Taco Seasoning and this would have turned out nearly as good. I specified quantities in this recipe, but I was basically tasting and adjusting. It’s really hard to mess this up.
I always have chicken in the freezer. In this case, I had 1 lb of boneless, skinless chicken breasts. Thighs will work just as well. Note that proportions don’t particularly matter. You can use less chicken and it will still be very good – it just will be far less meaty and the meat will be more of an accent. I also used 1/2 can of Rotel Tomatoes – I could have used a whole can and it would also be good.
What you see in the photo is made with 12-inch whole wheat tortillas. Naturally, any size or type of tortillas can be used; just make it about the right amount to serve 4 people. In this case, one half 12-inch quesadilla was about right for 2 people; I made it with one tortilla placed on a 12-inch non-stick skillet, put the cheese and filling on one half; then I topped it with another layer of cheese, folded it in half and cooked it until cheese melted and quesadilla was starting to brown on the bottom. Then you just flip it over, lightly brown other side, cut it into wedges and serve. See photo here (before adding more cheese and folding it over).
There’s no way to mess this up and it’s tasty and satisfying – pretty much a complete meal. You gotta try this one!
- 1 lb boneless skinless chicken
- 1 tbsp olive or avocado oil
- ½ to 1 can Rotel Tomatoes
- ¼ to ½ tsp Kick'n Chicken Seasoning (or other Mexican spice blend)
- About 2 cups Mexican blend shredded cheese
- 2 12- inch or 4 8-inch or 10-inch tortillas
- Cut chicken into small cubes or chunks, and start browning in oil in medium skillet over medium-high heat.
- When about half-cooked, add the Rotel Tomatoes and Kick'n Chicken seasoning, adjusting Rotel and seasoning if more spiciness is desired. Stir occasionally and cook until chicken is fully cooked, about 5 minutes. Set aside.
- In a large non-stick skillet, place a tortilla and cover with layer of cheese and layer of chicken mixture. Top with another layer of cheese and fold over (for 12-inch) or top with a second tortilla (for 10-inch or smaller).
- Cook over medium to medium-high heat until cheese melts and tortilla is starting to brown.; then flip and brown other side.
- Cut into wedges, serve, and enjoy!
Leave a Reply