Can I use rotisserie or leftover chicken?

Absolutely! Rotisserie or leftover chicken works beautifully. Shred or cube it, season as directed, then heat gently in a skillet to infuse the flavor before adding to your quesadillas.

Is there a gluten-free option for this recipe?

Yes, just substitute gluten-free tortillas. Keep an eye while cooking, as some gluten-free varieties brown faster or can be a little more delicate.

Can I make these ahead for meal prep?

Definitely! Fill and cook the quesadillas, then cool and store. Reheat in a dry skillet or oven. For a crispier finish, avoid microwaving unless you’re in a hurry.

What cheese can I use besides mozzarella?

Monterey Jack, cheddar, or a Mexican blend are all fantastic alternatives. Each brings a slightly different flavor and melting quality, so play around to see what you love best.

Cilantro-Lime Chicken Quesadillas Recipe

Description

Cilantro-Lime Chicken Quesadillas are a quick and flavorful main-course recipe featuring tender chicken, fresh cilantro, lime juice, sautéed onions, and gooey mozzarella cheese sandwiched between crispy flour tortillas. Perfect for weeknight dinners or satisfying lunches, these quesadillas are easy to assemble and cook, offering a zesty twist on a classic favorite.

Ingredients

Units Scale

For the Chicken

1 large boneless skinless chicken breast
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

For the Onion Mixture

1 medium white onion, sliced
1/3 cup chopped fresh cilantro
2 tablespoons lime juice (about 1 lime)

For the Quesadillas

8 (8-inch) flour tortillas
2 cups shredded mozzarella cheese
nonstick cooking spray
1 teaspoon season salt (optional)

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Instructions

Prepare the Chicken: Place the chicken breast between two pieces of plastic wrap or parchment paper. Use a meat mallet to pound it to an even thickness. Season both sides with cumin, salt, and black pepper.
Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for about 5 minutes per side, until the internal temperature reaches 165℉. Transfer the chicken to a plate and let it rest for 5 minutes before slicing it into 1/4-inch thick strips or dicing into bite-size pieces.
Sauté the Onion: In the same skillet, add sliced onions and cook over medium-high heat for 7 to 8 minutes until soft and translucent, stirring often. Move the onions to a bowl and stir in chopped cilantro and lime juice until well combined.
Assemble the Quesadillas: Heat a cast iron skillet or a heavy-bottomed pan over medium heat. Place 1/4 cup cheese on a tortilla, top with 1/4 of the onion mixture, 1/4 of the chicken, and another 1/4 cup of cheese. Cover with a second tortilla. Repeat to make 4 quesadillas.
Cook the Quesadillas: Slide a quesadilla into the hot skillet. Cook for 2-3 minutes. Before flipping, lightly spray the top tortilla with nonstick cooking spray and sprinkle with a pinch of season salt if using. Flip and cook for another 2-3 minutes until cheese is melted and tortilla is golden brown. Optionally, spray and season the other side, then briefly sear for added crunch.
Serve: Slice each quesadilla into quarters and serve immediately with sour cream, guacamole, or hot sauce as desired.

Notes

Use pre-cooked or rotisserie chicken for a quicker meal. Simply shred or dice, season with cumin, salt, and pepper, then sauté with a little olive oil until warmed and flavored.
For added flavor and crispiness, don’t skip spraying the tortillas and seasoning them lightly with season salt.
Sour cream, guacamole, or your favorite salsa make great accompaniments.
You may substitute cheddar or a Mexican cheese blend for mozzarella if desired.

Nutrition

Serving Size: 1 quesadilla
Calories: 461 kcal
Sugar: 4g
Sodium: 1555mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 13g
Trans Fat: 0.003g
Carbohydrates: 34g
Fiber: 3g
Protein: 24g
Cholesterol: 62mg