Ingredients
Chicken and Seasoning
- 1/2 pound boneless skinless chicken breast (1 piece)
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Vegetables and Herbs
- 1 medium white onion (sliced)
- 1/3 cup chopped fresh cilantro
- 2 tablespoons lime juice (about 1 lime)
Quesadilla Assembly
- 8 (8-inch) flour tortillas
- 2 cups shredded mozzarella cheese
- Nonstick cooking spray (for crisping, optional)
Instructions
- Prepare the Chicken: Place the chicken breast between two sheets of plastic wrap or parchment paper. Pound the chicken to an even thickness using a meat mallet to ensure it cooks uniformly. Season both sides with cumin, salt, and black pepper to infuse flavor.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Swirl to coat the surface and add the chicken breast. Cook for approximately 5 minutes on each side, until the internal temperature reaches 165°F and meat is fully cooked. Remove the chicken and let rest for 5 minutes, then slice into strips or dice into bite-sized pieces.
- Sauté Onions and Prepare Mixture: Without cleaning the skillet, add the sliced onion and cook over medium-high heat for 7 to 8 minutes until soft and translucent, stirring often. Transfer onions to a bowl, add chopped cilantro and lime juice, and stir to combine for a fresh, tangy topping.
- Assemble Quesadillas: Preheat a cast iron or heavy skillet over medium heat. Lay out four tortillas. On each tortilla, evenly spread 1/4 cup shredded mozzarella cheese, then a quarter of the onion mixture, followed by 1/4 of the cooked chicken. Top with another 1/4 cup cheese and sandwich with another tortilla to form quesadillas.
- Cook Quesadillas: Carefully place a quesadilla in the skillet. Cook for 2 to 3 minutes until the bottom is golden and crispy. Lightly spray the top tortilla with nonstick cooking spray, flip the quesadilla, and cook the other side for another 2 to 3 minutes until cheese melts and both sides are crisp. Repeat with remaining quesadillas.
- Serve: Slice each quesadilla into quarters for easy serving. Enjoy immediately, plain or with optional sour cream, guacamole, or hot sauce.
Notes
- Use a meat thermometer to ensure chicken is safely cooked to 165°F.
- For added flavor, you can add a dash of chili powder or smoked paprika to the chicken seasoning.
- If you prefer sharper cheese, substitute mozzarella with a Mexican blend or cheddar.
- Nonstick spray on the tortilla helps achieve a crispier exterior but can be omitted for a lower-fat option.
- Leftover quesadillas can be refrigerated and reheated in a skillet or oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Frying
- Cuisine: Mexican
