Get ready for your new lust-worthy favorite! Tossed with gooey cheese and packed with bold flavor, they bring a restaurant-quality meal to your kitchen. The combination of perfectly seasoned chicken, zesty lime juice and fresh cilantro creates a mouthwatering filling that will make you want to repeat this recipe. Whether you're looking for a quick lunch to whip up or an easy dinner option, these quesadillas are a sure hit. Plus, you can also adapt the original recipe to use leftover or rotisserie chicken, which is always handy.
For more cilantro-lime dinner favorites, try ours Cilantro-Lime Chicken Pizza or us Cilantro-lime shrimp tacos.
Why our recipe?
- Both oozing with cheese and flavor.
- Cook the chicken fresh for juicy results or use leftover or rotisserie chicken to save time.
- Treat yourself to lunch or enjoy a quick and easy dinner that will leave you breathless.
Decades ago I frequented a local restaurant that served a similar quesadilla and I could never get enough of it. Over the years, I've perfected my own version. With chicken breast, Monterey Jack cheese, and fried onions, and flavored with cilantro and lime, they make a mouth-watering quesadilla. The tortillas are seasoned with a sprinkle of seasonal salt, balancing the acidity of the lime and enhancing every bite. Serve them with a dollop of sour cream on the side for an extra touch of deliciousness.
Material notes
- Chicken Breast: A large boneless, skinless chicken breast works best. Spread it evenly for uniform cooking.
- Cumin: Adds that warm Tex-Mex vibe.
- Olive oil: You can use any other cooking oil you have on hand, such as vegetable or canola oil.
- White Onion: Gives the best flavor, but you can also use yellow onions which will have a bit more pungent flavor than onions.
- Coriander: Chop it finely to ensure it is evenly distributed.
- Lemon Syrup: Freshly squeezed lime juice is best for a bright flavor.
- Flour Tortillas: The recipe is written for 8-inch tortillas, which are usually labeled as “soft taco flour tortillas.”
- Monterey Jack Cheese: Melts nicely, but you can always use Oaxaca cheese or mozzarella.
- Seasoning Salt: Could you skip it? sure Let me tell you though, it adds an extra layer of flavor that will leave you licking your fingers.
Using leftover or pre-cooked chicken
Whether you have leftover chicken from another meal, pre-cooked chicken, or shredded rotisserie chicken, you can easily adapt this recipe to save time without sacrificing flavor.
Simply dice or shred your chicken into bite-sized pieces. Season with the same amount of cumin, salt, and black pepper as the recipe calls for to bring out those delicious Tex-Mex flavors. Then, quickly toss a skillet over medium-high heat with the olive oil and heat it up with the spices.
Storage and reheating instructions
Keep in fridge Any leftover quesadillas in an airtight container. They will stay fresh in the fridge for up to 3 days.
to coagulate, Allow the quesadillas to cool completely. Place them in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
To reheat in a pan, Cook on medium heat for 2-3 minutes on each side until the cheese melts.
To reheat in an air fryer, Place quesadillas in a single layer in air fryer basket and cook at 350 degrees for about 3 minutes.
