If you're craving something quick yet satisfying, this Traditional Chicken Quesadilla is your ticket to a delicious meal. With tender chicken, melty cheese, and fresh veggies, it's a guaranteed crowd-pleaser.
Chicken breast provides lean protein and is the star of the dish. Olive oil is used for cooking the chicken, adding a hint of richness. Salt and black pepper enhance the overall flavor, while ground cumin adds a warm, earthy note. A little garlic powder gives a subtle kick without overwhelming the taste. Monterey Jack cheese melts beautifully, offering a creamy texture. Flour tortillas are the perfect vehicle for all these fillings. Fresh cilantro and diced onions add a refreshing brightness, and the red bell pepper contributes a sweet, crisp bite. Finally, lime wedges are the perfect finishing touch, adding a zesty pop of flavor.
Pair these quesadillas with a side of guacamole or fresh pico de gallo for a refreshing contrast. A simple green salad with a light vinaigrette also makes a perfect companion. For a hearty meal, consider serving with black beans or Mexican rice.
Start by preheating your skillet over medium-high heat and add a tablespoon of olive oil. While the skillet is heating, season the chicken breasts on both sides with a mixture of salt, black pepper, ground cumin, and garlic powder. This will ensure your chicken is flavorful through and through.
Once your skillet is hot, place the seasoned chicken breasts in it. Cook them for about 5-7 minutes on each side, until they are nicely browned and fully cooked through. You'll know they're done when they reach an internal temperature of 165°F. Once cooked, remove the chicken from the skillet and let it rest for about 5 minutes — this helps keep it juicy when you shred it.
While the chicken is resting, you can prepare the tortillas. Place one tortilla in the skillet over medium heat and sprinkle half of it with shredded Monterey Jack cheese. Now, shred the rested chicken and layer some of it on top of the cheese. Add a sprinkle of cilantro, a handful of diced onions, and some diced red bell pepper to the mix.
Fold the tortilla in half to create a half-moon shape. Let it cook for about 3 minutes on each side, or until the tortilla is golden brown and the cheese is fully melted. Repeat this process with the remaining tortillas and fillings. Serve your quesadillas with lime wedges on the side for that extra zing.
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