Quesadillas are a Northern Mexican dish that authentically are made of a meat, cheese, salsa and tortilla. A tortilla is filled with meat and cheese, and then toasted until crispy and gooey. Quesadillas are one of my favourite meals, in all its variations.
This version is one I’ve been making for over a decade, and anyone who’s tried them raves about them! They’re filled with juicy chicken, lots of veggies and beans. These chicken quesadillas are my take on a Tex Mex classic, and a great way to have your kids eating more veggies!
Ingredients and Substitutions
- chicken thighs: I use boneless skinless chicken thighs here. Thighs are juicier and since we’re adding them back to the skillet after cooking, there’s no worry about dry chicken. You can use breast in a pinch, but in this case I suggest cubing the breast into small pieces before marinating. I’d also suggest adding the peppers and other ingredients in with the chicken once it is about 80% cooked, instead of removing the chicken from the skillet and adding it back in later.
- chipotles in adobo sauce: this is a key ingredient here. Chipotle peppers are essentially sun dried and smoked jalapeños that add a robust flavour to any dish. They’re sold in small cans or jars, soaked in adobo sauce which is a delicious tomato and spice filled sauce. If you’re unable to find them, substitute with smoked paprika and if possible ancho chili powder. If you’re unable to find ancho chili powder, dry roast a jalapeño and though it’s not identical, it’ll do the trick!
- lime juice: look, as a busy mom of three I am all for convenience but, there are some things I won’t sacrifice. One of those things is the difference between freshly squeezed and bottled lime juice. If you have access to fresh limes, please use them here – they have a beautiful flavour that I feel is much better than the often sour/tangy bottled version.
- veggies: these quesadillas are the perfect vessel for adding more veggies and legumes to your kids’ diets. I add onions, red and green bell peppers, black beans and corn. Feel free to switch it up, however each of the ingredients here lends its own flavour to the final product.
- tortillas: I always use flour tortillas for this recipe, however if you’re gluten free feel free to use corn or your favourite gluten free substitute.
The Best Chicken and Veggie Quesadillas
These chicken quesadillas are seasoned to perfection and filled with peppers, corn, beans and even rice. They're perfect for meal prep and always a hit with kids and adults alike!
Ingredients
Chicken Marinade
- 8 chicken thighs skinless and boneless 0.76 kg or 1.67lbs
- 1 tsp dried oregano
- 1/2 tsp salt
- 1 tbsp fresh lime juice half a lime
- 1 tsp smoked paprika
- 1 tbsp extra virgin olive oil
Vegetables and Rice
- 1/3 cup diced red bell pepper
- 1/3 cup diced green bell pepper
- 1/2 cup diced red onion
- 1/3 cup frozen corn defrosted
- 1 cup canned black beans rinsed and drained
- 2/3 cup cooked rice any leftover rice works: basmati/jasmine
Seasonings
- 2 whole chipotles in adobo sauce to taste
- 2 tbsp taco seasoning
- 1/2 cup salsa I use medium spice
- 1 tbsp fresh lime juice half a lime
- 1/4 tsp salt to taste
- 1 cup fresh cilantro finely chopped
Other
- 10-12 8 inch flour tortillas as required
- 1 cup shredded cheese I shred my own mix of mozzarella and cheddar, any combination works, including tex mex.
Serving Suggestions
- pico de gallo
- guacamole
- sour cream or greek yogurt
Instructions
- Combine all of the chicken marinade ingredients in a medium sized bowl, taste and adjust for salt.
- Add in the whole chicken thighs, do not cut them just yet. Mix to combine
- Add about two tablespoons of neutral oil to a large skillet on medium heat.
- Add the marinated chicken to the skillet and cook until golden brown on both sides and fully cooked. About five minutes per side.
- Remove the chicken from the skillet and set aside to rest.
- Once warm, add in the onions and bell peppers. Saute until tender crisp, three to five minutes.
- Add in the corn, black beans (if they’re not already soft cook for a minute or two), then add in the rice.
- Add in the chipotle peppers, taco seasoning, three tablespoons of water, salsa and mix.
- Turn off the heat and add in the lime juice and taste for salt – add more salt as desired.
- Garnish with lots of fresh cilantro.
Assembly
- Sprinkle some cheese on one half of a tortilla. Spoon over a layer of chicken mixture, as thick or thin as you'd like. I prefer it on the thinner side.
- Sprinkle more cheese over the chicken mixture.
- Fold the empty half of the tortilla over the chicken and cheese side.
- Press gently to thin the quesadilla out slightly.
- Heat the same skillet to medium high heat. Add in about two tablespoons of oil per batch of quesadillas. Place two to three quesadillas in to the skillet, and cook until golden and crispy on both sides. About one minute per side.
- Cut in to halves and serve with pico de Gallo, guacamole, and sour cream/greek yogurt.
Notes
- Feel free to adjust spice to your preference- when my kids were younger I’d deseed the chipotles, and now I don’t.
- Sometimes I add store bought salsa, others I have the time to make my own. Do what works best for you!
Serving Suggestions: These are perfect for meal prep, and the filling can honestly be eaten as a bowl – just sprinkle with cheese, melt and top with guacamole, pico de Gallo and for more protein some Greek yogurt. I often make the filling over the weekend, and even fill the tortillas to make life easier during busy weeknights. Just wrap each quesadilla in plastic wrap to prevent it from drying up and store in the fridge for up to four days.
