Chicken and Cheese Quesadillas

Delicious and easy Chicken and Cheddar Cheese Quesadillas with Tomato, Scallion and Cilantro

AuthorSara Bojarski Prep Time: 0:20:00
Cook Time: 0:15:00
Total Time: 0:35:00
Serving Size: Serves 6 Ingredients
  • 1 1/2 lbs Boneless Chicken Breasts (cut into thin strips)
  • Salt and Pepper
  • Smoked Paprika
  • 12 8" Flour Tortillas
  • 18 oz shredded Cheddar Cheese
  • 3 Scallions (sliced thin)
  • 1 Tomato (diced small)
  • Handful minced Cilantro
  • Sour Cream (for serving)
  • If you haven't bought thin chicken breasts, slice your chicken super thin so as to be able to cook it without overcooking. Season your chicken on both sides with salt, pepper and smoked paprika. Heat up a non-stick skillet with 1 Tablespoon of Canola Oil, and in batches, saute your chicken until cooked through. Place cooked chicken on a plate and let rest 10 minutes. Once rested, Cut your chicken into small 1cm sized pieces and place in a bowl.
  • Get all your mise en place together: Your cut up chicken, shredded cheddar, small diced tomato, thinly sliced scallion, and minced cilantro.
  • In the same non-stick pan (cleaned) lay down one flour tortilla. Top with a generous amount of cheese, and then with some chicken, tomato, scallion and cilantro. Top with a little more cheese and lay down the second tortilla on top. Over a medium high heat, cook about 5 minutes until the tortillas turns golden brown. Carefully flip the quesadilla over, and cook on the other side until golden brown.
  • Remove from pan and place on a cutting board. With a serrated knife, cut the quesadilla into quarters. Serve hot with Sour Cream.