Community recipe

Chicken and Cheese Quesadillas

Name: Chicken and Cheese Quesadillas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 400 g boneless, skinless chicken thighs (cut into bite-sized pieces); 1 bell pepper (red, thinly sliced); 0.5 onion (thinly sliced); 0.5 cup corn (drained); 1.5 tbsp cooking oil (0.5 tbsp for vegetables, 0.5 tbsp for chicken, remainder for cooking tortillas); 1 tsp paprika (for seasoning chicken); 0.5 tsp cumin (for seasoning chicken); 0.5 tsp garlic powder (for seasoning chicken); 0.5 tsp salt (for seasoning chicken); 0.25 tsp black pepper (for seasoning chicken); 4 flour tortillas (large); 1.5 cup cheddar cheese (shredded); 1 cup mozzarella cheese (shredded); 2 stalk scallions (thinly sliced); 0.5 cup sour cream (for the sauce); 1 tbsp lime juice (for the sauce); 0.25 tsp garlic powder (for the sauce); 1 pinch salt (for the sauce)

A simple meal of seasoned chicken, sautéed vegetables, and melted cheese folded in tortillas and cooked until crispy.

Base: 4 servings
35 min
16 steps
1,067 kcal a serving

Translated automatically from 한국어. Read the original

Ingredients

Servings

400 gboneless, skinless chicken thighs (cut into bite-sized pieces)
1bell pepper (red, thinly sliced)
0.5onion (thinly sliced)
0.5 cupcorn (drained)
1.5 tbspcooking oil (0.5 tbsp for vegetables, 0.5 tbsp for chicken, remainder for cooking tortillas)
1 tsppaprika (for seasoning chicken)
0.5 tspcumin (for seasoning chicken)
0.5 tspgarlic powder (for seasoning chicken)
0.5 tspsalt (for seasoning chicken)
0.25 tspblack pepper (for seasoning chicken)
4flour tortillas (large)
1.5 cupcheddar cheese (shredded)
1 cupmozzarella cheese (shredded)
2 stalkscallions (thinly sliced)
0.5 cupsour cream (for the sauce)
1 tbsplime juice (for the sauce)
0.25 tspgarlic powder (for the sauce)
1 pinchsalt (for the sauce)

Steps

1
Cut the chicken thighs into bite-sized pieces and thinly slice the bell pepper and onion.
2
Toss the chicken with the paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
3
Heat a skillet over medium heat, add 0.5 tbsp of cooking oil, and sauté the onion and bell pepper for 3 to 4 minutes.
4
Once the vegetables have softened slightly, add the corn, cook for about 1 more minute, and transfer to a plate.
5
In the same skillet, add 0.5 tbsp of cooking oil and arrange the seasoned chicken in an even layer.
6
Cook the chicken for 6 to 8 minutes, turning occasionally, until thoroughly cooked through and golden browned on the outside.
7
Remove the cooked chicken from the pan and toss lightly with the sautéed vegetables.
8
In a small bowl, mix the sour cream, lime juice, garlic powder, and salt to prepare the sauce.
9
Lower the heat to low, use a little of the remaining cooking oil, and cook the tortillas one at a time.
10
Evenly spread a portion of the cheddar and mozzarella cheese over one half of the tortilla.
11
Top the cheese with the chicken and vegetable mixture and scallions, then sprinkle with a little more cheese.
12
Fold the empty half of the tortilla over the filling to close.
13
Cook for about 2 minutes until the bottom is crisp and golden, then flip.
14
Cook the other side for 1 to 2 minutes until the cheese is fully melted, then remove from the pan.
15
Cook the remaining tortillas the same way and let rest for about 1 minute.
16
Cut the quesadillas into wedges and serve with the prepared sour cream sauce.

Feel free to substitute the cheddar and mozzarella with any good melting cheese. Leftover quesadillas can be stored in the refrigerator and reheated in a skillet or air fryer to restore their crispiness.