Becky's Cheesy Chicken Quesadillas

Name: Becky's Cheesy Chicken Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 Quesadillas, 2-3 serving(s)
Ingredients: 2 boneless skinless chicken breasts; 1/4 teaspoon salt (or to taste); 1/4 teaspoon black pepper, freshly ground (or to taste); 1/4 teaspoon onion powder; 1/4 teaspoon Mexican chili powder, hot; 1/4 teaspoon garlic powder; 2 tablespoons olive oil; 4 flour tortillas; 1 cup cheese, shredded (I use a Mexican cheese blend found at my local grocery store consisting of Cheddar, Monterey Jack, A); 2 tomatoes, sliced thin (about 12 slices); 2 tablespoons cilantro, coarsely chopped; 2 tablespoons scallions, sliced thin

Submitted by MarthaStewartWanabe

"These are delicious! These quesadillas are filled with seasoned grilled chicken, a blend of Mexican cheeses, tomatoes, scallions and cilantro. I like to make these as a meal, but they could also be served as an appetizer. My husband and I always think we can eat one whole quesadilla each, but we always end up saving the rest for lunch the next day. My grandmother would say, "I guess your eyes were bigger than your stomach"! Well I say, "Here's to ambitious eyes, grandma!""

Download

Ready In:: 45mins
Ingredients:: 12
Yields:: 2 Quesadillas
Serves:: 2-3

ingredients

Chicken Preparation
2 boneless skinless chicken breasts
¹⁄₄ teaspoon salt (or to taste)
¹⁄₄ teaspoon black pepper, freshly ground (or to taste)
¹⁄₄ teaspoon onion powder
¹⁄₄ teaspoon Mexican chili powder, hot
¹⁄₄ teaspoon garlic powder
Quesadilla Assembly
2 tablespoons olive oil
4 flour tortillas
1 cup cheese, shredded (I use a Mexican cheese blend found at my local grocery store consisting of Cheddar, Monterey Jack, A)
2 tomatoes, sliced thin (about 12 slices)
2 tablespoons cilantro, coarsely chopped
2 tablespoons scallions, sliced thin

directions

Chicken Preparation:
Preheat grill to medium-high heat.
In a small bowl, combine seasonings.
Pound chicken breasts to 1/2-inch thickness.
Season both sides of chicken breasts.
Grill chicken breasts for 8-10 minutes on each side or until cooked through.
Allow chicken to cool for 10-15 minutes and then slice into thin pieces.
Chicken may be broiled instead of a grilled per your preference.
Quesadilla Assembly:
On two dinner plates, place one flour tortilla onto each.
Sprinkle each evenly with 1/2 cup shredded cheese (1/4 cup on each).
Arrange sliced chicken breast evenly attop each cheese layer.
Cover each chicken layer with tomato slices (6 slices on each).
Sprinkle each evenly with cilantro (1 tbs. on each) and scallions (1 tbs. on each).
Sprinkle each evenly with remaining 1/2 cup shredded cheese (1/4 cup on each).
Top with remaining two flour tortillas (one on each).
Cooking the Quesadillas:
While assembling the quesadillas, preheat an electric griddle to 350 F (or grill to medium-high heat). I use a griddle (rather than a grill) to cook quesadillas, as it is easier to turn them without losing their insides.
Brush 1 tbs. olive oil onto the griddle, covering the surface.
Brush the remaining 1 tbs. olive oil onto the top exposed flour tortilla.
Gently slide each quesadilla from each dinner plate onto the griddle (olive oil-less side down).
Cook for 5-7 minutes or until bottom tortilla begins to brown.
With a large spatula, gently but swiftly turn each quesadilla to brown other side.
Cook for 5-7 minutes or until bottom tortilla begins to brown.
Remove to a cutting board and allow to cool for 5 minutes.
Slice into eighths.
Serve immediately with garnish of your preference. I like to use sour cream, salsa or guacamole.

Questions & Replies

Got a question? Share it with the community!

Reviews

*Made for Australia/NZ Swap #17* We fix quesadillas fairly frequently, so this went very quickly. I had an EXtremely large chicken breast, so just did 1, and added some pre-packaged rotisserie chicken pieces. Used 3 Roma tomatoes, and Bistro Taco packaged grated cheese. We, too, thought we could each eat 1, but wimped out on the last quarter(each), which Tom (the setter) TOTALLY enjoyed ! Topped with our usual quacamole and sour cream, was a quite filling meal. We DID add the sliced chicken on top of the scallions, although the recipe construction left that step out ! Other than maybe a little "kick" in flavor, these were very tasty and will be done often - in some form. Thanks MarthaSWB, for a nice Monday night meal.

NurseJaney

RECIPE SUBMITTED BY

MarthaStewartWanabe

USA

<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.  We have a beautiful 5-year-old daughter and a 3-year-old son.  I am amazed at how quickly our kids are growing and developing.  I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.  With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed.  I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive.  I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"

View Full Profile