Chicken Quesadillas

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4 servings
2 tablespoons Mazola® Corn Oil
2 cups boneless skinless chicken breasts, cut in 1/2-inch cubes
1/4 tablespoons salt
1/4 teaspoon black fine grind pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cumin seed
1/4 teaspoon chili powder
1 cup frozen sliced peppers and onions
2 cups (8 ounces) shredded Cheddar cheese
8 (10 to12-inch) burrito-size flour tortillas
2 tablespoons Mazola® Corn Oil
Suggested toppings: Salsa, sour cream, guacamole, shredded lettuce (optional)

Heat 2 tablespoons corn oil in a large skillet on medium-high heat. Add chicken and cook 2 to 4 minutes or until fully cooked through. Add salt, pepper, garlic powder, onion powder, cumin and chili powder; stir until combined. Add pepper and onion mixture. Continue cooking, stirring occasionally, until vegetables are heated through.

Combine chicken mixture and cheese in a medium bowl. Distribute mixture evenly among 4 tortillas. Place remaining tortillas on top of each filled tortilla.

Heat 1-1/2 teaspoons oil in a large skillet over medium to medium-high heat. Add 1 quesadilla. Cook 1 to 2 minutes, turn and cook 1 to 2 minutes more until lightly browned and cheese is melted. Repeat with remaining oil and quesadillas. TIP: Reduce heat slightly during cooking if quesadillas overbrown before cheese is melted.

Cut into wedges. Serve with salsa, sour cream, guacamole and shredded lettuce, if desired.


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