Ingredients
Chicken and Seasoning
- 1/2 pound boneless skinless chicken breast (1 piece)
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Onion and Cilantro Mixture
- 1 medium white onion, sliced
- 1/3 cup chopped fresh cilantro
- 2 tablespoons lime juice (about 1 lime)
Quesadillas
- 8 (8-inch) flour tortillas
- 2 cups shredded mozzarella cheese
Instructions
- Prepare the Chicken: Place the chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet to pound it to an even thickness. Season both sides with ground cumin, salt, and black pepper evenly.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat, coating the pan evenly. Add the chicken breast and cook for about 5 minutes per side until it reaches an internal temperature of 165°F. Remove from the skillet and let rest for about 5 minutes, then slice into 1/4-inch strips or dice into bite-sized pieces.
- Sauté Onions and Mix: Without cleaning the skillet, add the sliced onion and cook over medium-high heat, stirring frequently until the onions are soft and translucent, about 7 to 8 minutes. Transfer to a bowl, then add fresh cilantro and lime juice. Stir to combine thoroughly.
- Assemble Quesadillas: Preheat a cast iron or heavy skillet over medium heat. On each flour tortilla, layer 1/4 cup of shredded mozzarella cheese, then 1/4 of the onion mixture, followed by 1/4 of the cooked chicken, another 1/4 cup of cheese, and top with another tortilla to sandwich it. Repeat to assemble all 4 quesadillas.
- Cook Quesadillas: Carefully place a prepared quesadilla on the hot skillet. Cook for 2 to 3 minutes, then spray the top tortilla lightly with nonstick cooking spray for crispiness. Flip the quesadilla and cook another 2 to 3 minutes until the cheese has melted and the tortillas are golden and crispy. Optionally, spray the now-exposed side before flipping back for a quick sear.
- Serve: Remove the cooked quesadilla from the skillet and slice each into quarters. Serve immediately with optional sides like sour cream, guacamole, or hot sauce for extra flavor.
Notes
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
- For a sharper flavor, substitute mozzarella with a Mexican cheese blend or cheddar.
- Nonstick cooking spray helps achieve a crispy exterior but can be omitted for lower fat content.
- Feel free to add jalapeños or hot sauce into the filling for extra heat.
- Leftovers can be reheated in a skillet or oven to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
