These chicken quesadillas are so simple to make they will become your favorite weekend go to. The chicken is seasoned with a southwestern spice mix and pan fried until golden and delicious. Then, thinly sliced onions are sautéed in the same skillet, picking up all the delicious pan juices and flavor. The chicken, cooked onions and cheese are layered on a flour tortilla and pressed on a skillet until golden. So easy and so delicious!
1 Large Chicken Breast, boneless and skinless (about ½ lb.)
½ tsp. Chili Powder
½ tsp. Salt
½ tsp. Garlic Powder
¼ tsp. Cumin
Pinch of Black Pepper, or to taste
1 tbsp. Canola Oil
1 Small Onion, thinly sliced
½ cup Shredded Cheese Colby & Monterey Jack or use your favorite, divided
2 Large Flour Tortillas (10 inch)
1 can Black Beans, seasoned with a pinch of cumin, chili powder, garlic powder, onion powder and black pepper, and heated through
Prepare the Chicken:
Slice the chicken breast in half, lengthwise, to make two thin pieces.
In a small bowl mix together the chili powder, salt, garlic powder, cumin and black pepper; mix well. Season the chicken on both sides with the seasoning mix. Set aside.
Heat the canola oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes per side, until cooked through. Note that the cooking time will depend on the thickness of the chicken breast. Just ensure that the internal temperature of the chicken reaches 165°F at its thickest part.
Remove the chicken from the skillet to a plate or cutting board. Let it rest for a few minutes. When the chicken is cool enough to handle slice it into thin strips.
Cook the onions
In the same skillet (do not wipe or wash, you want to cook the onions in the yummy pan juices), add the sliced onions. Cook the onions on medium to medium-low heat for about 5-7 minutes until they soften, stirring frequently. Remove the onions from heat, and set aside.
Make the chicken quesadillas
Lightly coat a large, non-stick skillet with cooking spray. Place a large tortilla in the skillet. On half of the tortilla, add half of the sliced chicken, top with half of the cooked onions and sprinkle with half the cheese.
Fold the tortilla over to form a half circle. Place the skillet over medium heat. Press the quesadilla down gently using a large spatula.
Cook for approximately 5-7 minutes total, the first side will take longer, while the skillet heats up (about 4-5 minutes), but the second side will go a lot faster check it after a minute or so. The tortilla should be a nice golden color and the cheese melted. Flip the tortilla using a large spatula, heat the other side.
Before making the second quesadilla
Take the skillet off the heat and allow it to cool a bit. Then wipe it clean with a paper towel. Repeat the steps above.
Serve the chicken quesadillas with black beans, salsa, guacamole, sour cream, lettuce, hot sauce or your favorite dips and sauces.
Makes 2 large chicken quesadillas