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Top-down look at two quesadilla triangles on a plate, filled with chicken, melted cheese, bell pepper, and onion, garnished with cilantro and lime wedges.

Best Authentic Chicken Quesadilla Recipe

Chipotle chicken quesadillas with Monterey Jack cheese, bell pepper, and onion, served with a creamy lime-chipotle yogurt sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 2 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 520
Ingredients Method

Ingredients
  

  • 1 pound chicken tenders or chicken breasts thinly sliced
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • 1 teaspoon salt divided
  • 1 red bell pepper small dice
  • 1 white onion small dice
  • 2 cloves garlic minced
  • ¼ cup cilantro chopped
  • 2 minced canned chipotle chilis plus 2 tablespoons of the adobo sauce
  • ½ cup low fat Greek yogurt or sour cream
  • 1 lime
  • 4 soft taco size flour tortillas whole wheat or white
  • 2 cups freshly shredded Monterey Jack cheese
  • Olive oil for frying

Method
 

  1. Season the Chicken:

    Combine the chicken with ½ teaspoon salt, chili powder, garlic powder, and cumin in a large bowl; toss to coat evenly.

  2. Cook the Chicken:

    Warm about 1 tablespoon oil in a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring now and then, until fully cooked (about 6 minutes). Transfer chicken to a clean bowl.

  3. Sauté Vegetables and Mix:

    Using the same skillet, sauté the bell pepper and onion until soft and lightly browned. Stir in garlic and cook for 30 seconds more. Move the vegetables to the bowl with chicken. Add the minced chipotles, 1 tablespoon adobo sauce, and cilantro; mix well.

  4. Make Chipotle Yogurt Sauce:

    In a small bowl, combine Greek yogurt, juice from half a lime, ½ teaspoon salt, and the remaining 1 tablespoon adobo sauce. Set aside.

  5. Assemble Quesadillas:

    Over medium-low heat, warm a large skillet. On each tortilla, scatter ¼ cup cheese evenly over the bottom half. Spread ¼ of the chicken-pepper mixture atop the cheese, then top with another ¼ cup cheese. Fold the tortilla over.

  6. Cook and Serve Quesadillas:

    Add a little oil to the hot skillet. Carefully place the quesadilla in the pan and cook until golden and crisp, 3–4 minutes per side, ensuring the cheese melts. Transfer to a cutting board and let rest for 2 minutes. Slice into thirds and serve with extra cilantro and the chipotle yogurt sauce.