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- 2 cups cooked chicken, shredded - 1 cup shredded cheese (cheddar or a Mexican blend) - 1-2 jalapeños, finely chopped (adjust to taste) - 1 lime, zested and juiced - 1/2 cup fresh cilantro, chopped - 4 large flour tortillas - 1 tablespoon olive oil - Salt and pepper to taste - Optional: sour cream and guacamole for serving For the best flavor, use cooked chicken that is juicy and tender. I prefer rotisserie chicken for its rich taste. You can also boil or grill chicken breasts. Make sure to shred the chicken into small pieces. This helps it mix well with the other ingredients. A good bite of chicken in every quesadilla is key to a great dish! You will need a few tools to make these quesadillas. Here’s what I use: - A large mixing bowl for the filling - A skillet to cook the quesadillas - A spatula to flip them easily - A cutting board and knife for chopping - A clean towel to keep the quesadillas warm Having these tools ready makes cooking smooth and fun! {{ingredient_image_1}} To start, gather your ingredients. You will need shredded chicken, chopped jalapeños, lime zest, lime juice, and fresh cilantro. In a mixing bowl, combine the shredded chicken and chopped jalapeños. Next, add the lime zest and lime juice. This helps to brighten the flavor. Then, toss in the chopped cilantro. Season with salt and pepper to taste. Mix everything well until it is evenly combined. This filling is the heart of your quesadilla and brings all the flavors together. Heat a large skillet over medium heat. Add half of the olive oil to the pan. Place one flour tortilla in the skillet. On one half of the tortilla, spread half of the chicken mixture. Top it with half of the shredded cheese. Fold the tortilla over to create a half-moon shape. Cook for about 3-4 minutes on each side. You want the tortilla to turn golden brown and the cheese to melt. Once done, remove the quesadilla from the skillet. Keep it warm by wrapping it in a clean towel. Repeat this process for the second quesadilla. To serve, cut the quesadillas into wedges with a sharp knife. Arrange the wedges on a platter. For a pop of color, garnish with additional cilantro and lime wedges. You can serve them warm with sour cream and guacamole on the side. This adds a creamy touch that balances the spice from the jalapeños. Enjoy your delicious jalapeño lime chicken quesadillas! To make the best quesadillas, use medium heat. This heat lets the cheese melt well without burning the tortilla. I like to use a non-stick skillet for easy flipping. Always use enough oil so the quesadilla gets golden and crispy. Flip it gently with a spatula to keep the filling inside. Cooking each side for about 3-4 minutes gives a nice crunch. Seasoning is key for great taste. Start with salt and pepper in the chicken mix. You can add garlic powder for more flavor. If you want it spicy, use more jalapeños. You can also mix in some cumin or smoked paprika for a deeper flavor. Fresh cilantro adds a nice touch too. Always taste the filling before you cook to adjust the seasonings. Presentation matters! Cut the quesadillas into wedges for easy serving. Arrange them on a colorful platter. Add fresh cilantro leaves on top for a burst of green. Place lime wedges around the quesadillas. This adds color and gives guests a chance to squeeze fresh lime juice. Serve with sour cream and guacamole on the side for extra flair. Pro Tips Use Fresh Ingredients: Fresh cilantro and lime make a significant difference in flavor. Opt for fresh herbs over dried for a vibrant taste. Adjust Spice Level: If you prefer a milder quesadilla, remove the seeds from the jalapeños before chopping them. This will reduce the heat without sacrificing flavor. Perfectly Melted Cheese: For gooey melted cheese, cover the skillet with a lid while cooking the quesadilla. This helps trap heat and melt the cheese evenly. Serving Suggestions: Serve with a variety of dips like salsa, sour cream, and guacamole to enhance the flavor and allow guests to customize their experience. {{image_2}} You can customize your quesadillas easily. For a healthier option, use whole wheat tortillas. If you're vegetarian, replace chicken with black beans or grilled veggies. You can also try different proteins like shrimp or beef. For cheese, use a dairy-free blend if you're lactose intolerant. These swaps keep the dish tasty while meeting your needs. Want to kick up the heat? Add more jalapeños or try a spicy cheese. You can also mix in other peppers like serranos or habaneros for extra flavor. If you love smoky tastes, add some chipotle powder. Fresh herbs like parsley or green onions can also brighten the dish. Feel free to explore your spice cabinet! Pair your quesadillas with tasty sides. Sour cream and guacamole are classic choices. You can also serve them with salsa or pico de gallo for a fresh bite. A side salad with lime dressing adds crunch. Want something warm? Serve with a bowl of tortilla soup. These sides make your meal more fun and flavorful! To keep your quesadillas fresh, store them in an airtight container. Let them cool first. Place parchment paper between each quesadilla to prevent sticking. Keep the container in the fridge. They will stay good for about three days. To reheat your quesadillas, use a skillet. Heat it over medium heat. Place the quesadilla in the skillet without oil. Cook for about three minutes on each side. This method keeps the tortilla crispy. You can also use a microwave. Heat for 30 seconds to one minute. However, the texture won’t be as good. To freeze quesadillas, wrap each one in plastic wrap. Then, place them in a freezer bag. Squeeze out the air before sealing. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. Reheat using the skillet method for the best results. I recommend using cheddar or a Mexican blend for quesadillas. Cheddar melts well and gives a nice flavor. A Mexican blend adds depth and richness. If you want a creamier texture, try Monterey Jack. You can mix cheeses for more taste and fun. Yes, you can easily make these quesadillas vegetarian. Just skip the chicken and add more veggies. Black beans, corn, or bell peppers work great. You can also add mushrooms for a hearty bite. The jalapeños and lime will still give it that fresh kick. To adjust spice, change the amount of jalapeños. For less heat, use just one or remove the seeds. If you want more spice, add extra jalapeños or even a splash of hot sauce. Tasting as you go helps find your perfect level of heat. To make great quesadillas, start with the best ingredients and right equipment. Follow the step-by-step guide to prepare the filling and cook them perfectly. Use helpful tips for seasoning and presentation to enhance your dish. Try different ingredients or flavors to mix things up. Proper storage ensures you enjoy leftovers later. Keep these ideas in mind to create tasty and fun quesadillas every time. Enjoy the process and happy cooking!

Jalapeño Lime Chicken Quesadillas

Delicious quesadillas filled with shredded chicken, cheese, and a zesty jalapeño lime flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup shredded cheese (cheddar or a Mexican blend)
  • 1 to 2 jalapeños, finely chopped
  • 1 whole lime, zested and juiced
  • 0.5 cup fresh cilantro, chopped
  • 4 large flour tortillas
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • optional sour cream and guacamole for serving

Instructions
 

  • In a mixing bowl, combine the shredded chicken, chopped jalapeños, lime zest, lime juice, and fresh cilantro. Season with salt and pepper to taste. Mix until evenly combined.
  • Heat a large skillet over medium heat and add half the olive oil.
  • Place one tortilla in the skillet and spread half of the chicken mixture over one half of the tortilla. Top with half of the shredded cheese.
  • Fold the tortilla over to create a half-moon shape and cook for about 3-4 minutes per side, or until the tortilla is golden brown and the cheese has melted.
  • Remove the quesadilla from the skillet and keep warm by wrapping in a clean towel.
  • Repeat the process with the remaining ingredients to make a second quesadilla.
  • Once both quesadillas are cooked, cut them into wedges and serve warm with sour cream and guacamole on the side.

Notes

Arrange the quesadilla wedges on a platter and garnish with additional cilantro and lime wedges for a pop of color!
Keyword chicken, jalapeño, lime, quesadillas