Creamy Chicken Quesadillas
Creamy Chicken Quesadillas
Ingredients
For the Creamy Chicken Filling
- 1 pound chicken breast, boneless, skinless, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 onion, small, finely diced
- 2 cloves garlic, minced
- 8 ounces cream cheese, softened
- 1/4 cup chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembling the Quesadillas
- 8 flour tortillas, 8-inch
- 2 cups Monterey Jack cheese, shredded
- 2 tablespoons butter, unsalted, divided
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken breast and cook for 5 to 7 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 2
Reduce heat to medium. Add the diced onion to the same skillet and cook for 3 to 4 minutes, until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 3
Stir in the softened cream cheese, chicken broth, chili powder, cumin, salt, and black pepper. Cook, stirring constantly, until the cream cheese is melted and a smooth, creamy sauce forms.
⏱️ 3 min
- 4
Return the cooked chicken to the skillet with the cream cheese mixture. Stir well to coat the chicken evenly. Remove from heat.
⏱️ 2 min
- 5
To assemble the quesadillas, place one flour tortilla on a clean surface. Sprinkle about 1/4 cup of shredded Monterey Jack cheese over half of the tortilla. Spoon about 1/4 cup of the creamy chicken filling over the cheese. Top the filling with another 1/4 cup of shredded cheese. Fold the other half of the tortilla over the filling to create a half-moon shape. Repeat with the remaining tortillas and filling.
⏱️ 8 min
- 6
Melt 1 tablespoon of butter in a large non-stick skillet or griddle over medium heat. Carefully place 2-3 quesadillas (or as many as fit without crowding) into the skillet. Cook for 3 to 4 minutes per side, or until golden brown and the cheese is melted and bubbly. Add the remaining 1 tablespoon of butter as needed for subsequent batches.
⏱️ 10 min
- 7
Remove cooked quesadillas from the skillet, let them rest for a minute, then slice each quesadilla into 2 or 3 wedges. Serve hot with your favorite toppings like salsa, sour cream, or guacamole.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Quesadillas
Ingredients
For the Creamy Chicken Filling
- 1 pound chicken breast, boneless, skinless, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 onion, small, finely diced
- 2 cloves garlic, minced
- 8 ounces cream cheese, softened
- 1/4 cup chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembling the Quesadillas
- 8 flour tortillas, 8-inch
- 2 cups Monterey Jack cheese, shredded
- 2 tablespoons butter, unsalted, divided
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken breast and cook for 5 to 7 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min - 2
Reduce heat to medium. Add the diced onion to the same skillet and cook for 3 to 4 minutes, until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 3
Stir in the softened cream cheese, chicken broth, chili powder, cumin, salt, and black pepper. Cook, stirring constantly, until the cream cheese is melted and a smooth, creamy sauce forms.
⏱️ 3 min - 4
Return the cooked chicken to the skillet with the cream cheese mixture. Stir well to coat the chicken evenly. Remove from heat.
⏱️ 2 min - 5
To assemble the quesadillas, place one flour tortilla on a clean surface. Sprinkle about 1/4 cup of shredded Monterey Jack cheese over half of the tortilla. Spoon about 1/4 cup of the creamy chicken filling over the cheese. Top the filling with another 1/4 cup of shredded cheese. Fold the other half of the tortilla over the filling to create a half-moon shape. Repeat with the remaining tortillas and filling.
⏱️ 8 min - 6
Melt 1 tablespoon of butter in a large non-stick skillet or griddle over medium heat. Carefully place 2-3 quesadillas (or as many as fit without crowding) into the skillet. Cook for 3 to 4 minutes per side, or until golden brown and the cheese is melted and bubbly. Add the remaining 1 tablespoon of butter as needed for subsequent batches.
⏱️ 10 min - 7
Remove cooked quesadillas from the skillet, let them rest for a minute, then slice each quesadilla into 2 or 3 wedges. Serve hot with your favorite toppings like salsa, sour cream, or guacamole.
⏱️ 2 min