Spicy Jalapeño Chicken Quesadillas

Delight in these Spicy Jalapeño Chicken Quesadillas, offering a tangy twist on a Mexican classic with a perfect balance of heat and flavor, ideal for quick weeknight dinners or a fun fiesta snack.

Prep time: 10 minutes
Cook time: 8 minutes
Serves: 4

Ingredients

2 tbsp olive oil

1 lb chicken breast, thinly sliced

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

1 large jalapeño, finely chopped

1 cup shredded Monterey Jack cheese

4 large flour tortillas

1/4 cup fresh cilantro, chopped

1 lime, cut into wedges

Sour cream, for serving

Instructions

1. Heat olive oil in a skillet over medium-high heat.

2. Add chicken slices, smoked paprika, garlic powder, onion powder, salt, and pepper. Sauté until chicken is cooked through, about 6-8 minutes.

3. Stir in chopped jalapeño and cook for an additional 2 minutes.

4. Remove from heat and set aside.

5. Lay tortillas on a flat surface and sprinkle half of each with 1/4 cup cheese.

6. Add cooked chicken and jalapeño mixture evenly over the cheese.

7. Sprinkle with fresh cilantro.

8. Fold the tortillas in half to enclose the filling.

9. In a clean skillet over medium heat, cook each quesadilla for 3-4 minutes on each side, or until the tortillas are golden and the cheese has melted.

10. Cut into wedges and serve with lime wedges and sour cream.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place in a preheated oven at 350°F (175°C) for 10 minutes, or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.