You don't really need a recipe to make this insanely popular Mexican dish. Top a tortilla with cheese (and whatever else you've got), then fold it in half and cook until the tortilla is crispy and the cheese is melty. But if you're looking for some guidance, especially in cooking up some quick and easy chicken to stuff inside, this recipe won't let you down.
Ingredients
- 1 pound boneless chicken breast - chopped, or thighs
- 2 tablespoons taco seasoning
- kosher salt - to taste
- 6 flour tortillas - 8 inches
- 1 cup Monterey Jack cheese - shredded
- ¼ cup salsa - optional
- 1 red onion - sliced
- 2 tablespoons vegetable oil
- guacamole, salsa, and sour cream - to top, optional
Instructions
- Pat chicken dry and season with salt and taco seasoning.
- Add oil to a skillet over medium-high heat.
- Once hot, add cubed chicken and press into an even layer and sear, 2-3 minutes per side, until cooked through (internal temperature 160° F)
- Remove the chicken to a clean dish and set aside.
- Add the onions and cook for about 5-7 minutes or until soft and translucent.
- Add the chicken back to the skillet with the onions. Spoon in the salsa and toss and cook for about a minute to combine the ingredients.
- Remove the chicken mixture and set aside. Wipe out the skillet with a paper towel.
- Place a tortilla in the skillet and top with some shredded cheese and ⅓ of the chicken mixture. Top with more cheese and another tortilla.
- Cook, 3-4 minutes per side until cheese melts and tortilla browns.
- Repeat with the remaining tortillas, cheese, and chicken mixture until you have 3 quesadillas.
- Serve with guacamole, salsa, or toppings of choice, and enjoy!