Chicken Quesadillas, restaurant quality made easy

I will never order chicken quesadillas at a restaurant again.  Everything was fresh, had tons of flavor, and tasted amazing.

4 boneless, skinless chicken breasts, defrosted and fat trimmed, cut into strips or cubes
1 onion, sliced into thin strips (I used a combination of white and red)
1 jalapeno, seeded and finely diced (omit for kids or sensitive palates)
Juice of 1 lemon
Juice of 1 lime
1 tablespoon minced garlic

Throw all of these ingredients in a plastic bag, toss, and seal while removing all air from the bag.  Marinate as long as possible (mine marinated for 36 hours :O talk about some flavorful chicken!).

Get these ingredients prepared/set out:
1 tomato, seeded and diced
Lettuce, chopped or sliced as desired
Shredded cheese, about 2 cups (I like a lot of cheese)
Large Tortillas

In a skillet over medium heat, pour in entire contents of the marinated chicken and cook until chicken is no longer pink inside. In another skillet or grill pan, melt 1 tablespoon of butter over medium heat. Once it melts and gets foamy, place a tortilla down and fill one side with chicken and cheese, and any other ingredients you like.

Cook about 2 minutes, or until tortilla is crisp, then fold over and flip to make sure both sides are crispy. Use a pizza cutter to cut into wedges, and garnish/add desired toppings. I used diced tomatoes, salsa, and green onion.




2 comments on “Chicken Quesadillas, restaurant quality made easy

  1. Yum! Homemade is always the best. If I could perfect the art of making tortillas, that would be the ultimate treat.

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