Cilantro-Lime Chicken Quesadillas Recipe

Introduction

Cilantro-Lime Chicken Quesadillas are a flavorful twist on a classic favorite. Tender chicken seasoned with cumin and zesty lime pairs beautifully with melted mozzarella and sautéed onions. These quesadillas make a quick and satisfying meal perfect for any day of the week.

Ingredients

• 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
• 1 medium white onion (sliced)
• 1/3 cup chopped fresh cilantro
• 2 tablespoons lime juice (about 1 lime)
• 8 (8-inch) flour tortillas
• 2 cups shredded mozzarella cheese

Instructions

1. Step 1: Place the chicken breast between two pieces of plastic wrap or parchment paper and gently pound it to an even thickness. Season both sides with the ground cumin, salt, and black pepper.
2. Step 2: Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for about 5 minutes per side, until the internal temperature reaches 165°F. Remove from the skillet and let rest for 5 minutes, then slice into 1/4-inch strips or bite-size pieces.
3. Step 3: Using the same skillet, add the sliced onion and cook over medium-high heat until soft and translucent, about 7 to 8 minutes, stirring frequently. Transfer the onions to a bowl and mix in the chopped cilantro and lime juice.
4. Step 4: Heat a cast iron skillet or heavy pan over medium heat. To assemble each quesadilla, spread 1/4 cup cheese on one tortilla, top with 1/4 of the onion mixture, then 1/4 of the chicken, followed by another 1/4 cup of cheese. Finish with a second tortilla on top. Repeat to make 4 quesadillas.
5. Step 5: Place a quesadilla in the hot skillet and cook for 2 to 3 minutes. Lightly spray the top tortilla with nonstick cooking spray, then carefully flip and cook the other side for 2 to 3 minutes until the cheese melts and both sides are crispy. Optionally, spray the now visible tortilla and flip again briefly for extra crispness.
6. Step 6: Serve the quesadillas immediately, slicing each into quarters. Enjoy plain or with sour cream, guacamole, or hot sauce as desired.

Tips & Variations

• For added flavor, marinate the chicken briefly in lime juice and cumin before cooking.
• Swap mozzarella for a sharper cheese like cheddar or pepper jack for a bolder taste.
• Use corn tortillas for a gluten-free option, though they may be more delicate to handle.
• Add sliced jalapeños or a dash of chili powder to the onion mixture for some heat.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to retain crispiness or use a toaster oven. Avoid microwaving if possible, as it can make the tortillas soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, pre-cooked chicken can be used to save time. Just warm it gently with the onion and cilantro-lime mixture before assembling the quesadillas.

What can I serve with cilantro-lime chicken quesadillas?

These quesadillas pair well with fresh sides like guacamole, sour cream, pico de gallo, or a simple salad to balance the richness.

Cilantro-Lime Chicken Quesadillas Recipe

---

★★★★★

4.7 from 56 reviews

• Author: Isabella
• Total Time: 30 minutes
• Yield: 4 quesadillas (serves 4) 1x
• Diet: Halal

Pin Recipe

Print Recipe

Description

These Cilantro-Lime Chicken Quesadillas feature tender, flavorful chicken seasoned with cumin and lime, combined with sautéed onions, fresh cilantro, and gooey melted mozzarella cheese, all sandwiched between crispy toasted flour tortillas. They make a perfect quick and savory meal or snack, bursting with zesty and savory flavors.

---

Ingredients

Scale 1x2x3x

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 Mixture

• 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)

---

Instructions

1. Prepare and Season Chicken: Place the chicken breast between plastic wrap or parchment paper and pound it to an even thickness. Season both sides with ground cumin, salt, and black pepper to ensure the meat is evenly flavored.
2. Cook the Chicken: Heat olive oil in a skillet over medium-high heat and coat the pan. Cook the chicken for about 5 minutes on each side until it reaches an internal temperature of 165°F and is fully cooked. Remove and let it rest for 5 minutes before slicing into thin strips or dicing.
3. Sauté Onion and Mix: In the same skillet, add sliced onion and cook over medium-high heat until soft and translucent, about 7-8 minutes, stirring often. Transfer onions to a bowl, then stir in chopped cilantro and lime juice to create a fresh, tangy mixture.
4. Assemble the Quesadillas: Preheat a cast iron or heavy skillet over medium heat. For each quesadilla, place 1/4 cup shredded mozzarella cheese on one tortilla, then top with 1/4 of the onion-cilantro-lime mixture, followed by 1/4 of the cooked chicken, and another 1/4 cup of cheese. Cover with a second tortilla to form a sandwich. Repeat to make 4 quesadillas.
5. Cook the Quesadillas: Carefully place a quesadilla in the heated skillet and cook for 2-3 minutes until the bottom is golden and the cheese starts melting. Lightly spray the top tortilla with nonstick cooking spray for crispiness, then flip and cook the other side for another 2-3 minutes until cheese is melted and both sides are crispy.
6. Serve and Enjoy: Slice each quesadilla into quarters and serve immediately. They pair wonderfully with sour cream, guacamole, or hot sauce as preferred.

Notes

• Use a meat thermometer to ensure chicken is cooked to 165°F for food safety.
• Letting the chicken rest after cooking helps retain juices and flavor.
• Nonstick cooking spray on the top tortilla before flipping helps create a crispy golden crust.
• Feel free to substitute mozzarella with Monterey Jack or cheddar cheese for variation.
• To make this gluten-free, use gluten-free tortillas.
• Serve with fresh dips like sour cream, guacamole, or salsa to enhance flavors.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: Mexican

Keywords: Cilantro lime chicken quesadillas, chicken quesadilla recipe, easy Mexican quesadillas, cilantro lime chicken, skillet quesadillas, quick dinner ideas