Chicken Breast Quesadillas Recipe

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Included are some tips on how to saute moist chicken breasts. Use this chicken recipe for enchiladas, tacos, nachos, or other dishes.

There is a recipe link for homemade flour tortillas, which are so much better than store-bought. But, if you have access to a Mexican grocery, tortilla factory, or Kroger's, you might be able to buy tasty ones.

For me, Mission or other brands are just not that good, since I learned to make my own.

Equipment:

kitchen mallet, or rolling pin
large skilllet with a lid (or aluminum foil)
heavy sharp knife


Prep time:
Cook time:
Servings: 4
Tags:

Ingredients

Cost per serving $1.05 view details
  • 3-4 boneless, skinless chicken breasts
  • 1/2 tbs., or more, taco or fajita seasoning - see links for homemade powders
  • 2 tbs. pure olive oil, or evoo
  • 1 tsp. fresh lemon or lime juice.
  • 1 1/2 cups your favorite shredded cheese
  • 8 flour tortillas, small fajita size, or homemade
  • salt and pepper to taste
  • condiments:
  • sour cream
  • salsa
  • pico de gallo

Directions

  1. Place a chicken breast between two pieces of plastic wrap or wax paper.
  2. Using a mallet, or rolling pin, pound it until it is uniform in size.
  3. Repeat with other pieces of chicken.
  4. Place them in a plastic baggie with the seasoning, oil, and lemon or lime juice.
  5. Marinate several hours in the fridge.
  6. Prepare homemade tortillas, if making them.
  7. Remove breasts from the marinade.
  8. Over a medium heat, cook the breasts 4-5 minutes, or more, depending on thickness, on each side. Cover the chicken with a lid for 1 minute each side that you cook.
  9. Remove the skillet from the heat, re-cover with a lid for 5 minutes. Juices will return to the center.
  10. Slice them "against the grain" for maximum tenderness, about 1/2 inch thick. The "grain" is easier to find on the bottom side of the breast where the little ridges are more detailed.
  11. Add salt and pepper to taste.
  12. Wipe the skillet clean. Heat to medium.
  13. Place 1-2 tortillas on it, sprinkle on cheese, top with slices of chicken, then the second tortilla (s).
  14. Cover the skillet with a lid, let cook 30 seconds-1 minute, turn the quesadillas on the othetr side, cover, cook another minute, or until cheese is melted.
  15. Repeat process.
  16. Cut in quarters with a sharp, heavy knife, serve.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 98g
Recipe makes 4 servings
Calories 278  
Calories from Fat 188 68%
Total Fat 21.3g 27%
Saturated Fat 10.0g 40%
Trans Fat 0.01g  
Cholesterol 68mg 23%
Sodium 327mg 14%
Potassium 145mg 4%
Total Carbs 1.35g 0%
Dietary Fiber 0.0g 0%
Sugars 0.73g 0%
Protein 19.88g 32%
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Comments

  • April 14, 2013
    Easy to make mines came out great my family loved it.
    • Shalina Silva
      January 14, 2013
      Oh this sounds nice. I would have to give this a try one weekend soon! Thanks for sharing.

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