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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.

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.

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.

Return the cooked chicken to the skillet with the cream cheese mixture. Stir well to coat the chicken evenly. Remove from heat.

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.

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.

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.


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.

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.

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.

Return the cooked chicken to the skillet with the cream cheese mixture. Stir well to coat the chicken evenly. Remove from heat.

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.

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.

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.
