No flip, no mess, no stress
Hey, thanks for stopping by. There are probably 40,000 chicken quesadilla recipes out there, so I have no idea how you landed here, but I’m glad that you did and I really think you’re gonna love this recipe. I had a professional chef eat them at my house when I served them at a party I was hosting and he thought I bought them from an authentic Mexican restaurant. He thought they were amazing. Yay! (insert pat on back here)
If you have a griddler or panini maker, you don’t even have to flip them, therefor no worrying about the good stuff flying out during the flipping process, and they cook twice as fast as they do in a skillet, so bonus! #hooray
You can serve these quesadillas as an appetizer or a meal. This recipe makes quite a lot, so feel free to cut it in half or quarter if you want. Or… You can freeze the leftovers for a day when you don’t have time to cook. Sometimes I just freeze the mix and assemble and cook the quesadillas another day. #timesaver
Cut onions and all peppers. Heat a large skillet on med/high. Add oil to skillet and once that is hot, sauté onions and peppers for about 5-10 minutes. While that’s cooking, cut up your chicken. Place that in the skillet along with the minced garlic, and cook that for a few minutes. Then add all the seasonings and lime juice and cook that for another few minutes or until the chicken is cooked through. Taste and adjust seasoning if necessary.
Divide mixture into 6 even amounts. I already used two before I remembered to take a photo.
I like to set up a cutting board for assembly. It works for building and cutting. Build two. One goes in, and then later, one comes out. You will have room to cut the finished quesadilla while the other waits it’s turn to be cooked.
Check for doneness after 2-3 minutes. Cut into equal portions. I like to serve with my awesome homemade Guacamole, sour cream and salsa. Here are some optional side dishes if you want to make it more of a meal. Delicious Jicama Mango Slaw or this easy Light Mexican Corn Salad.
No Flip Chicken Quesadillas
- 3 Cups Boneless/Skinless Chicken Thighs or Breasts Cut into small pieces
- 1 Tablespoons extra virgin olive oil
- 1 1/2 Cups Yellow Onions
- 1 Cup Bell Peppers remove stem and seeds
- 2 Large Jalapeños remove stems and seeds
- 3 Large Cloves of Garlic minced
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Ground Coriander
- 1 1/2 Teaspoon Mexican Oregano Regular is fine too
- 1/2 Teaspoon Cayenne Pepper
- 1/2 Teaspoon Black Pepper
- 2 Teaspoon Sweet Paprika
- 1 Lime (juice only)
- 12 6 Inch Flour Tortillas
- 2 Cups Shredded Mexican Cheese Blend
- Cut onions and all peppers. Heat a large skillet on med/high. Add oil to skillet and once that is hot, sauté onions and peppers for about 5-10 minutes. While that’s cooking, cut up your chicken. Place that in the skillet along with the minced garlic, and cook that for a few minutes. Then add all the seasonings and lime juice and cook that for another few minutes or until chicken is cooked through. Taste and adjust seasoning if necessary.
- Heat your Griddler® on med/high (or a skillet if you don’t have a Griddler®) and start the assembly. Place one tortilla on a cutting board with 1/4 cup of the cheese on top. Place 1/6th of the chicken mixture on top of that and then another 1/4 cup of the cheese on top followed by one more tortilla. You do not need to fill these edge to edge, as everything cooks, melts and is pressed, it pushes the mix to the edges and sometimes beyond. Gently place this in the griddler, close the lid and let it cook for 3 minutes or until quesadillas are light brown. While it’s cooking, assemble another quesadillas so it’s ready to go in when the other one comes out.
- When done cooking, place on cutting board and cut into 6 pieces. I like to serve with my awesome homemade Guacamole, sour cream and salsa.