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Crispy, golden tortillas filled with juicy, seasoned chicken, sautéed vegetables, and a gooey blend of melted cheeses. This quintessential Tex-Mex favorite is incredibly satisfying and comes together in just 30 minutes, making it perfect for a quick weeknight dinner or a crowd-pleasing appetizer.
For 4 servings
Prepare and Cook the Chicken
Sauté Vegetables and Combine Filling
Assemble the Quesadillas
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Crispy, golden tortillas filled with juicy, seasoned chicken, sautéed vegetables, and a gooey blend of melted cheeses. This quintessential Tex-Mex favorite is incredibly satisfying and comes together in just 30 minutes, making it perfect for a quick weeknight dinner or a crowd-pleasing appetizer.
This tex_mex recipe takes 30 minutes to prepare and yields 4 servings. At 762.48 calories per serving with 55.67g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer.
Cook the Quesadillas
Serve
Substitute the chicken with seasoned ground beef, pulled pork, steak strips, or shrimp.
Make it vegetarian by replacing the chicken with a can of drained and rinsed black beans, pinto beans, or a cup of cooked corn. Sautéed mushrooms also make a great addition.
For a spicy kick, add finely chopped jalapeños or serrano peppers along with the onions and bell peppers. You can also add a pinch of cayenne pepper to the spice mix.
Experiment with other melting cheeses like Oaxaca, Asadero, or a simple pepper jack for extra flavor and spice.
The chicken breast in this recipe is a lean source of high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy immune system.
The generous amount of cheddar and Monterey Jack cheese provides a significant source of calcium, a vital mineral for strong bones and teeth, as well as proper nerve and muscle function.
Chicken is a good source of B vitamins, particularly niacin (B3) and pyridoxine (B6), which play crucial roles in energy metabolism, brain function, and the formation of red blood cells.
A chicken quesadilla can be part of a balanced diet. It provides a good amount of protein from the chicken and calcium from the cheese. To make it healthier, you can use whole wheat tortillas, reduce the amount of cheese and butter, and load it up with more vegetables like spinach, zucchini, or corn.
One serving of this chicken quesadilla (one whole 10-inch quesadilla) contains approximately 650-750 calories, depending on the specific brands of tortillas and cheese used and the amount of butter and oil.
You can prepare the chicken and vegetable filling up to 2 days in advance and store it in an airtight container in the refrigerator. Assemble and cook the quesadillas just before serving for the best crispy texture.
The best way to reheat a quesadilla is in a dry, non-stick skillet over medium-low heat for a few minutes on each side until warmed through and crispy again. Avoid using a microwave, as it will make the tortilla soft and soggy.
Yes, you can. Cook the quesadillas as directed, let them cool completely, then wrap each one individually in plastic wrap and then in foil. Freeze for up to 3 months. Reheat from frozen in a skillet or in an oven at 375°F (190°C) until hot and crispy.
A good melting cheese is key. Monterey Jack is prized for its superior melting quality, while Cheddar adds a sharper flavor. A blend of both, as used in this recipe, is ideal. Mexican cheeses like Oaxaca or Asadero are also excellent choices.