Easy chicken quesadillas recipe with crispy tortillas, chopped vegetables and lots of cheese! Come see my tips and tricks making this recipe THE BEST!
I would consider myself a quesadilla conusiour. My sister-in-law and I are always on the hunt for delicious new combinations, traditional and non-traditional. We tend to find more that are in need of improvement versus ones that are perfectly crafted. This is my version of perfect chicken quesadillas.
What makes a good quesadilla? To me, I want a bite of every ingredient in each bite. Tender chicken, bell peppers, onions, cheese and a crispy tortilla shell. Serve Chicken Quesadillas with a side of guacamole, salsa, sour cream and pickled jalapenos and you are good to go!
The first key to a perfect quesadilla is a crispy outer shell. Without this key element all of the stuffing will easily fall out and you will have to eat a soggy quesadilla with a fork and knife. BOO! The second is the right amount of the right kind of cheese. Cheese is the glue that holds a perfect chicken quesadilla together, without it your shells and stuffing won’t stick. Too much and it will be too heavy and it will…. you guessed it… fall apart.
Always use REAL shredded cheese straight off the block. Cheddar, pepper jack, Monterey, whatever you wish! Pre-shredded cheese it tossed in flour to keep it from clumping, which makes it convenient, but have a funny texture and not melt as well. The only quesadilla I will NOT order is one that is made with nacho cheese. It is just unnatural for cheese to stay in liquid form and not resolidify. I know many who would disagree, but everyone is entitled to their own opinion, right?
Lastly, you want the right ratio and size of stuffing. People make the mistake of going crazy trying to get the thickest quesadilla. I’m not saying go without these delicious items, I’m just saying let’s add them post-production and on top. The size of the filling is also paramount. All items need to be diced up really small. These have less chance of falling out and you get pieces of all in each bite! So choose your filling ingredients and side ingredients wisely.
As you can see, I put way too much time into thinking about the perfect chicken quesadillas. Writing this is only making me want to make them again for dinner tonight. Serve your chicken quesadillas with Jalapeno Popper Potato Skins or Mexican Street Corn Salad! Or look for other tasty Mexican dishes!