Can I use pre-cooked rotisserie chicken to save time?

Absolutely! Shred or dice about 2 cups of rotisserie chicken and toss it with the cumin, salt, and pepper. Give it a quick 3-5 minute sauté in a little olive oil to warm it through and infuse it with flavor before assembling your quesadillas. This is a fantastic shortcut that doesn't sacrifice taste.

My quesadillas fall apart when I flip them. What am I doing wrong?

The secret to quesadillas that hold together is properly melted cheese on both sides of the filling. Make sure your pan isn't too hot (medium heat is perfect), give the cheese enough time to start melting before flipping, and use a large, flat spatula for support during the flip. If they're still giving you trouble, try using slightly less filling until you perfect your technique.

I don't like cilantro. Can I still make these quesadillas?

Of course! If you're among those who find cilantro tastes soapy (it's genetic!), simply substitute with fresh parsley for brightness or omit it altogether. You might want to add a bit more lime zest or a dash of garlic to maintain complexity of flavor without the cilantro.

Can I make these quesadillas vegetarian?

Definitely! Replace the chicken with a 15-oz can of black beans (drained and rinsed), and add 1 cup of corn kernels and some diced bell peppers. Season the bean mixture with the same spices used for the chicken, and follow the rest of the recipe as written for delicious vegetarian quesadillas.

Cilantro-Lime Chicken Quesadillas Recipe

Name: Cilantro-Lime Chicken Quesadillas Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 large boneless skinless chicken breast; 1 teaspoon ground cumin; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; 1 medium white onion, sliced; 1/3 cup fresh cilantro, chopped; 2 tablespoons lime juice (about 1 lime); 8 large flour tortillas (8-inch size); 2 cups shredded mozzarella cheese; 1 teaspoon season salt; Nonstick cooking spray

Description

Cilantro-Lime Chicken Quesadillas are packed with vibrant flavors of fresh cilantro and lime, combined with juicy chicken, caramelized onions, and loads of melted mozzarella cheese. These quesadillas are crisp on the outside and gooey on the inside—perfect for a quick lunch, dinner, or snack. Serve them with guacamole, sour cream, or hot sauce for an irresistible meal or appetizer.

Ingredients

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Chicken

1 large boneless skinless chicken breast
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

Onion Mixture

1 medium white onion, sliced
1/3 cup fresh cilantro, chopped
2 tablespoons lime juice (about 1 lime)

Quesadilla Assembly

8 large flour tortillas (8-inch size)
2 cups shredded mozzarella cheese
1 teaspoon season salt
Nonstick cooking spray

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Instructions

Prepare the Chicken:
Place the chicken breast between two pieces of plastic wrap or parchment paper. Use a meat mallet to evenly pound the chicken to the same thickness. Season both sides with cumin, salt, and black pepper.
Cook the Chicken:
Heat olive oil in a skillet over medium-high heat. Add the chicken to the skillet and cook for approximately 5 minutes per side, ensuring the internal temperature reaches 165°F. Remove it from heat and let it rest for about 5 minutes. Cut the chicken into 1/4-inch strips or dice into bite-sized pieces.
Caramelize the Onions:
Using the same skillet (without wiping it clean), add the sliced onion and sauté over medium-high heat until softened and translucent, about 7-8 minutes. Transfer the onions to a bowl and mix in the fresh cilantro and lime juice. Stir to combine.
Assemble the Quesadillas:
Heat a cast iron skillet to medium heat. To assemble each quesadilla, layer 1/4 cup mozzarella cheese on a tortilla, add 1/4 of the onion mixture, and 1/4 of the chicken. Top with another 1/4 cup mozzarella and another tortilla. Repeat to assemble four quesadillas.
Cook the Quesadillas:
Carefully place a quesadilla into the heated skillet. Cook for 2-3 minutes on one side until golden and crispy. Before flipping, lightly spray the top tortilla with nonstick cooking spray and sprinkle with a pinch of season salt. Flip the quesadilla and cook for another 2-3 minutes, ensuring the cheese is fully melted. Optionally, repeat the spraying and seasoning for the second side, flipping briefly for a quick sear.
Serve:
Slice each quesadilla into quarters for easy serving. Serve warm with sour cream, guacamole, or hot sauce, as desired.

Notes

Shortcut: Save time by using 2 cups of cooked or shredded rotisserie chicken. Season the chicken with the mentioned cumin, salt, and pepper. Heat in a skillet with 2 teaspoons of olive oil for 3-5 minutes until warmed through.
Tortilla Tip: For extra crispy edges, press down on the quesadilla lightly with a spatula while cooking.
Cheese Variations: You can swap mozzarella with cheddar, Monterey Jack, or a Mexican cheese blend for a different flavor profile.

Nutrition

Serving Size: 1 quesadilla
Calories: 450
Sugar: 3g
Sodium: 780mg
Fat: 21g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 26g
Cholesterol: 70mg