Pepe and Chicken quesadilla platter
Print Recipe

No Flip Chicken Quesadillas

Whether you’re looking for an appetizer or a main for Cinco de Mayo, these No Flip Chicken Quesadillas have got you covered. #timesaver
Cook Time45 mins
Total Time45 mins
Course: Appetizer, Lunch, Main Dish
Cuisine: Mexican
Servings: 6 Medium Quesadillas

Ingredients

  • 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

Instructions

  • 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.

Notes

Note: The Griddler makes cooking these super easy because there’s no flipping it since it cooks on both sides at once. That also makes it faster than a skillet. Bonus!