Can I use corn tortillas instead of flour tortillas?

Absolutely! Corn tortillas create a more authentic Mexican flavor but can be a bit more challenging to work with. I recommend using slightly smaller corn tortillas and filling them less to make turning easier. You might also want to warm them slightly before assembly to prevent cracking.

How can I make these quesadillas ahead for a party?

You can prepare all components (cooked chicken, onion-cilantro mixture, and shredded cheese) up to two days in advance and store them separately in the refrigerator. Assemble and cook the quesadillas just before serving. For larger crowds, keep cooked quesadillas warm in a 200°F oven while you finish the batch.

My quesadillas fall apart when I flip them. What am I doing wrong?

The most common cause is overfilling. Try using less filling and make sure your cheese is evenly distributed (it acts as the "glue"). Also, ensure your pan is properly heated before adding the quesadilla, and let it cook long enough on the first side before attempting to flip.

Can these be made in the oven for a larger batch?

Yes! Preheat your oven to 425°F. Assemble the quesadillas on baking sheets, spray both sides with cooking spray, and sprinkle with season salt. Bake for 8-10 minutes, flip carefully, and bake another 5-7 minutes until crispy and golden.

Cilantro-Lime Chicken Quesadillas Recipe

Description

This Cilantro-Lime Chicken Quesadilla recipe is the perfect combination of zesty, cheesy, and savory flavors. The juicy, seasoned chicken pairs perfectly with the tang of lime, the freshness of cilantro, and a cheesy, crispy tortilla exterior. Perfect for a quick and delicious meal, it’s great served as a main course or even snack-worthy when sliced into bite-sized pieces. Whether enjoyed with sour cream, guacamole, or hot sauce, this recipe is bound to be a crowd-pleaser.

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 Filling:

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

For the Quesadillas:

8 large flour tortillas (approximately 8-inch each)
2 cups shredded mozzarella cheese
Nonstick cooking spray
1 teaspoon seasoned salt (optional, divided among tortillas)

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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 the chicken to an even thickness. Season both sides with ground cumin, salt, and black pepper. Heat olive oil in a skillet over medium-high heat, swirling to coat. Cook the chicken for about 5 minutes on each side until the internal temperature reaches 165℉. Remove and let it rest for 5 minutes before slicing into 1/4-inch strips or bite-sized pieces.
Cook the Onions
Using the same skillet (no need to rinse), add the sliced onions. Cook over medium-high heat for 7-8 minutes, stirring frequently, until soft and translucent. Transfer the onions to a bowl and mix in the chopped cilantro and lime juice. Stir to combine.
Assemble the Quesadillas
Heat a cast iron or heavy-bottomed skillet over medium heat. Begin assembling the quesadillas: On one tortilla, spread 1/4 cup shredded mozzarella cheese, top with 1/4 of the onion filling, 1/4 of the chicken, and 1/4 cup more shredded cheese. Place another tortilla on top, forming a “sandwich.” Repeat for a total of 4 quesadillas.
Cook the Quesadillas
Carefully slide a quesadilla into the heated skillet. Cook for 2-3 minutes until the bottom is golden and crispy. Before flipping, spray the top tortilla lightly with nonstick cooking spray and sprinkle with a pinch of seasoned salt. Flip and cook the other side for an additional 2-3 minutes until the cheese is melted and the tortilla is crisp. Optionally spray and sprinkle the now-top tortilla again, quickly searing it on the skillet for extra flavor and crispness.
Serve and Enjoy
Slice each quesadilla into quarters for serving. Enjoy as is or serve with sides like sour cream, guacamole, or hot sauce for extra flavor.

Notes

For a quicker alternative, use 2 cups of shredded rotisserie chicken instead. Simply season the precooked chicken with cumin, salt, and pepper, then heat it in a skillet with 2 teaspoons of olive oil for 3-5 minutes to infuse the flavor.
You can substitute mozzarella cheese for other options like Monterey Jack, cheddar, or a Mexican cheese blend for a different flavor profile.
For a healthier twist, opt for whole wheat tortillas or use low-carb varieties.

Nutrition

Serving Size: 1 serving
Calories: 430
Sugar: 3g
Sodium: 800mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 30g
Cholesterol: 80mg