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Cilantro Lime Chicken Quesadillas

Cilantro Lime Chicken Quesadillas - featured image
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Cilantro Lime Chicken Quesadillas are a quick and easy dinner featuring juicy lime-marinated chicken, gooey melted cheese, and fresh cilantro in crispy golden tortillas. This comforting, flavorful dish is perfect for busy weeknights, potlucks, or cozy family meals.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb), thinly sliced
  • 2 tablespoons fresh lime juice (about 1 large lime, plus extra wedges for serving)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (or smoked paprika for a milder kick)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro (plus more for garnish)
  • 4 large flour tortillas (8-inch diameter; use whole wheat for more fiber)
  • 1 cup shredded Monterey Jack cheese (or blend of Jack and cheddar)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup thinly sliced red onion (optional)
  • 1 tablespoon butter or cooking spray (for crisping tortillas)
  • Sour cream or Greek yogurt (for serving)
  • Fresh salsa or pico de gallo (for serving)
  • Extra lime wedges (for serving)
  • Avocado slices (optional, for serving)

Instructions

  1. In a medium bowl, combine lime juice, olive oil, garlic, cumin, chili powder, salt, black pepper, and chopped cilantro. Add sliced chicken breasts and toss to coat. Marinate for at least 10 minutes.
  2. While chicken marinates, grate Monterey Jack and mozzarella cheese. Slice red onion and chop extra cilantro for topping.
  3. Heat a large nonstick skillet or griddle over medium-high. Add a drizzle of oil. Add marinated chicken in a single layer and sauté for 6-8 minutes, flipping once, until cooked through and lightly golden. Remove chicken to a plate and let rest for 2 minutes, then chop or shred into bite-sized pieces.
  4. Lay out tortillas. Sprinkle half the cheese evenly over one side of each tortilla, then layer on cooked chicken, red onion slices, and extra cilantro. Top with remaining cheese. Fold tortillas in half, pressing gently to seal.
  5. Wipe out skillet and add butter or spritz with cooking spray. Place 2 folded quesadillas in the pan. Cook over medium heat for 3-4 minutes per side, pressing gently with a spatula, until tortillas are golden brown and cheese is melted. Repeat with remaining quesadillas.
  6. Transfer hot quesadillas to a cutting board. Let cool for a minute, then slice into wedges. Garnish with extra cilantro and serve with sour cream, salsa, avocado, and lime wedges.

Notes

For gluten-free, use GF tortillas; for dairy-free, use vegan cheese and yogurt. Don’t overfill quesadillas to avoid spills. Use moderate heat for crispy tortillas and fully melted cheese. Freshly grated cheese melts best. Leftovers keep well in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a skillet or oven for best texture.

Nutrition

Keywords: quesadilla, chicken, cilantro lime, Mexican, easy dinner, cheese, skillet, weeknight meal, comfort food, family recipe

Find it online: https://evabake.com/cilantro-lime-chicken-quesadillas-recipe-easy-melted-cheese-dinner/