Description
Learn how to make the perfect chicken quesadilla with juicy marinated chicken, melted cheese, and crispy tortillas. Easy, flavorful, and great for any meal.
Ingredients
- Chicken thighs
- Mexican oregano
- Coriander
- Cumin
- Garlic powder
- Cayenne pepper
- Paprika
- Sugar
- Soy sauce
- Limes (juice)
- Orange (juice)
- Cooking oil
- Salt
- All-purpose flour
- Pork lard (or shortening or butter)
- Warm water
- Chipotle peppers in adobo sauce
- Sour cream
- Lime juice
- Fresh cilantro (or parsley/dill as an alternative)
- Honey (or agave)
- Water (to thin the sauce)
- Cooked marinated chicken
- Oaxaca cheese (for melt and stretch)
- Cheddar cheese (for flavor)
- Flour tortillas (homemade or store-bought)
- Guacamole
- Extra sauce
- Lime wedges
Instructions
- In a bowl, add Mexican oregano, coriander, cumin, garlic powder, cayenne pepper, paprika, and a small amount of sugar.
- Add soy sauce, fresh lime juice, and orange juice.
- Pour in a little oil and add a pinch of salt.
- Whisk the marinade until well combined.
- Add chicken thighs and mix well so they are fully coated.
- Cover the bowl and refrigerate to marinate while preparing the other components.
- In a bowl, mix all-purpose flour and salt.
- Add pork lard (or butter/shortening).
- Mix and rub the fat into the flour with your fingers until the mixture looks like soft sand.
- Pour in warm water gradually.
- Mix until a shaggy dough forms.
- Transfer to a work surface and knead for about 2–3 minutes until smooth and elastic.
- Divide the dough into equal portions (about 4 pieces).
- Roll each portion into a ball.
- Place them in a plastic bag or wrap them.
- Let them rest for 20–30 minutes.
- Finely chop chipotle peppers in adobo sauce into a paste.
- Add the chopped chipotle to a bowl with sour cream.
- Add lime juice, garlic powder, chopped cilantro, honey, and salt.
- Mix everything together.
- Add a small splash of water to reach the desired consistency.
- Cover and refrigerate until needed.
- Lightly flour a work surface.
- Flatten one dough ball and roll it into a thin circle using a rolling pin.
- Roll until the tortilla becomes very thin.
- Heat a pan on medium-high heat (no oil).
- Place the tortilla in the pan and cook until bubbles form and the bottom turns golden.
- Flip and cook the other side.
- Remove and keep tortillas warm in a bag or towel.
- Repeat with the remaining dough.
- Tear Oaxaca cheese into long strands.
- Grate cheddar cheese into long strips.
- Combine both cheeses in a bowl.
- Heat a heavy pan over high heat and add oil.
- Place the marinated chicken thighs in the pan.
- Press them down to ensure good contact with the pan.
- Cook until a dark, flavorful char forms.
- Flip and cook the other side until fully cooked.
- Remove the chicken and allow it to rest.
- Warm a tortilla slightly so it becomes soft and flexible.
- Slice the cooked chicken into strips.
- On one half of the tortilla, layer cheddar cheese.
- Add Oaxaca cheese.
- Place sliced chicken on top.
- Add more Oaxaca cheese and cheddar cheese.
- Fold the tortilla over to close.
- Place the folded quesadilla on a hot pan or griddle (no oil needed).
- Press lightly to help it cook evenly.
- Cook until the tortilla becomes crispy and golden.
- Flip carefully and cook the other side until the cheese melts and the tortilla is crunchy.
- Remove from the pan and slice into pieces.
- Serve hot with chipotle sauce and optional guacamole.
- Enjoy the crispy, cheesy chicken quesadilla.
Notes
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Chicken Quesadilla