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quick and easy chicken quesadillas

(1 rating)
GranmawTweesa avatar
Recipe by
Teresa Webb
@GranmawTweesa
Tupelo, MS

This recipe is a lifesaver for those that need a quick meal at a late hour, or something fast when you are short on time. I make these often for my honey when he works late, or when we are pressed for time. I also make them when we are having guests over to watch football. Our favorite is the chicken, but you can use steak if you would like. I hope y'all enjoy them as much as we do. I serve them with sour cream, and salsa. Make as many, or as few as you would like. I usually just serve the two of us, with this recipe. It will make 6, or 7 whole tortillas, or 12-14 wedges. Leftovers are great for lunch the next day. Simply microwave for about 30 -45 seconds to re-heat. You can adjust the ingredients according to the crowd you are serving.

(1 rating)
yield 2 or 3
prep time 15 Min
cook time 20 Min

Ingredients For quick and easy chicken quesadillas

  • 2 lg
    chicken breast halves, skinless, boneless, or 8 tenders .
  • 2 or more c
    cheese--- (your favorite shredded), and bacon bits ( if you want extra flavor) as much as you like.
  • tortillas md
    or which size you prefer
  • 3 Tbsp
    olive oil, (any kind) i use a mix of olive and canola
  • 3 Tbsp
    garlic powder (more/less if you like)
  • 3 Tbsp
    onion powder (more/less if you like)
  • 3 Tbsp
    soul food seasoning (more/less if you like)
  • 1 Tbsp
    lime or lemon juice
  • 1 Tbsp
    cumin ( more/less if you like)
  • 1 tsp
    oregano, dried (more/less if you like)
  • 1 tsp
    black pepper
  • 2 Tbsp
    oil (any kind) for pan/ wok
  • 1 Tbsp
    oil ( any kind) to put on griddle/ grill /pan

How To Make quick and easy chicken quesadillas

  • 1
    Cut breasts into strips, and then into chunky bite sized pieces. If using tenders, cut into chunky bite sized pieces.
  • 2
    Place chicken into a bowl, coat with 3 T of oil, then add remaining ingredients except for the cheese. Place into plastic bag and refrigerate for at least 30 minutes. This is not required, but the flavors get better if you have time to marinate them. The longer you marinate, the better the flavor. I usually make mine in the afternoon of the day I am going to serve them.
  • 3
    Heat skillet/wok on high with 2 tablespoons oil until extremely hot.( Like stir fry) Pour chicken into hot pan, turn heat to medium, and toss ( stir fry) until meat is done. Set aside.
  • 4
    Wipe griddle/grill/ pan with 1 T oil, or spray with Pam. I use a cast iron grill pan turned to the flat side. Turn heat to high to get pan hot, then turn heat down to medium.
  • 5
    Place tortillas on griddle/ grill/ pan, heat through until hot on one side, then turn over to the other side, place cheese over entire tortilla, place chicken on top of cheese on 1/2 of the tortilla. NOTE: I also add bacon bits on top of the chicken for extra flavor.
  • 6
    When cheese has melted, flip the half with the cheese over onto the half with the chicken. Press down on tortilla, let brown for about 10 seconds, then flip tortilla over to brown on the other side.
  • 7
    These brown very quickly, so be careful not to burn them. After they have toasted to your liking, remove from pan, and cut into wedges.
  • 8
    Place onto a platter, serve with sides of sour cream, and your favorite salsa. I use Wal-Mart's Great Value Lime and Garlic Salsa, it complements the seasoning on the chicken.
  • 9
    NOTE: Prepare steak the same way if you want to make steak quesadillas instead of the chicken.... marinated thin strips of Chuck steak work excellent in this recipe, and are also good to make a Steak Hoagie/Sub with Swiss Cheese and Mushrooms. Delicious! My honey loves both recipes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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