Spicy Chicken Quesadillas with Monterey Jack

Spicy Chicken Quesadillas with Monterey Jack originate from the vibrant and diverse culinary traditions of Mexican cuisine, adapted to suit a modern palate that craves a combination of comfort and excitement in their meals. This dish stands out due to its perfect balance of creamy, spicy, and savory flavors. The Monterey Jack cheese melts beautifully, providing a smooth contrast to the spicy chicken, which is seasoned with a blend of traditional spices and a kick of chili. The golden-brown, crispy tortilla wraps up the rich filling, creating an irresistible aroma and a visually appealing dish that promises to delight the senses.

Ingredients

Serving Size

• Serves 4

Grocery Items Needed

• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 large bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/2 cup fresh cilantro, chopped
• 1 ripe avocado, sliced
• 1/4 cup sour cream

Preparation

1. Prepare the Chicken: Begin by slicing the chicken breasts into thin strips. In a bowl, mix olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper. Add the chicken strips to the marinade and ensure they are well-coated. Let them marinate for at least 15 minutes.
2. Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken and cook until it is fully cooked and slightly charred on the edges, about 5-7 minutes. Remove from the skillet and set aside.
3. Sauté Vegetables: In the same skillet, add the sliced bell pepper and onion with a bit more olive oil if needed. Sauté until they are soft and slightly caramelized, about 5-7 minutes.
4. Assemble the Quesadillas: Lay out the flour tortillas on a clean surface. Sprinkle half of each tortilla with shredded Monterey Jack cheese, followed by a layer of cooked chicken, sautéed vegetables, and a sprinkle of chopped cilantro. Fold the tortillas in half over the filling.
5. Cook the Quesadillas: Wipe the skillet clean and heat over medium heat. Cook each quesadilla until the outside is golden and crispy and the cheese inside has melted, about 3-4 minutes per side.
6. Serve: Cut each quesadilla into wedges and serve with slices of avocado and a dollop of sour cream on the side.

Expert Tips

• Marinate the Chicken Longer: For deeper flavor, let the chicken marinate in the spices for several hours or overnight in the refrigerator.
• Use a Comal or Cast Iron Skillet: These are best for achieving a crispy, evenly cooked quesadilla.
• Adjust Spice Levels: Customize the amount of chili powder and cumin based on your preference for heat.

Serving Suggestions

Serve these spicy chicken quesadillas with a side of homemade guacamole and a refreshing lime-cilantro rice. For a complete meal, consider adding a zesty corn salad or a simple green salad dressed with a lime vinaigrette. This dish pairs wonderfully with a chilled glass of sangria or a frosty margarita.

Nutrition Facts per Serving

• Calories: 550
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 690mg
• Total Carbohydrates: 38g
• Dietary Fiber: 5g
• Sugars: 5g
• Protein: 35g
• Allergens: Wheat, Milk

Feel free to share this recipe with your friends and family, and don't hesitate to put your own twist on it to make it uniquely yours. Experiment with different fillings, spices, or types of cheese to find your favorite combination. Enjoy the process of cooking and the joy of sharing good food!