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Close-up stack of golden quesadilla wedges with chicken, corn, and melted cheese Caption: Crispy, cheesy chicken quesadilla wedges.

Cheesy Chicken Quesadilla

Crispy stovetop quesadillas filled with spiced chicken, sautéed onion and bell pepper, sweet corn, cilantro, and melty Monterey Jack cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
0 minutes
Total Time 35 minutes
Servings: 6
Course: main dish
Cuisine: tex-mex
Calories: 485
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

QUESADILLA SPICE MIX:
  • 1 lb 500 g chicken thighs
  • 2 1/2 tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 tsp paprika
  • 2 tsp cumin powder
  • 1/4 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp dried oregano
CHICKEN FILLING:
  • 1/2 tbsp olive oil
  • 1 small onion
  • 1 small red capsicum/bell pepper
QUESADILLAS:
  • 6 –8 flour tortillas
  • 2 cups 200 g shredded Monterey Jack cheese
  • 1 cup corn kernels
  • 3/4 cup roughly chopped coriander/cilantro

Equipment

  • Large skillet
  • Mixing bowl
  • Measuring spoons
  • Cutting board
  • Chef’s knife
  • Spatula or tongs

Method
 

  1. In a bowl, combine chicken thighs with olive oil, salt, black pepper, paprika, cumin, cayenne, onion powder, and dried oregano. Mix well to coat.
  2. Heat 1/2 tbsp olive oil in a large skillet over medium heat. Cook the chopped onion and red bell pepper until softened.
  3. In the same skillet, cook the seasoned chicken over medium-high heat until browned and fully cooked through (165°F / 74°C at the thickest part).
  4. Transfer chicken to a cutting board and chop into small pieces.
  5. Assemble: On a tortilla, sprinkle Monterey Jack cheese, then add chopped chicken, sautéed onion and bell pepper, corn kernels, and chopped cilantro. Add a little more cheese, then fold.
  6. Toast folded quesadillas in the skillet over medium heat until golden on both sides and the cheese melts. Slice into wedges and serve.

Nutrition

Serving: 6gCalories: 485kcalCarbohydrates: 32gProtein: 26gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 650mgPotassium: 450mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 18mgCalcium: 250mgIron: 2mg

Video

Notes

Cook quesadillas over medium heat for the best crisp-to-melt balance. Drain corn well to avoid extra moisture. Swap Monterey Jack with Pepper Jack for more heat, or use a Mexican blend. Chicken breast can be used instead of thighs—cook just until done to keep it juicy.
 

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