Ingredients
Scale
- 1 boneless skinless chicken breast(about 3/4 lb)
- 1-2 tablespoons avocado oil
- 1 splash chicken broth
- 1 small yellow onion, diced
- 1 cup bell pepper, diced
- 2-3 cloves garlic, minced
- 1 tablespoon cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon hot sauce
- 1 teaspoon honey
- 4 (8-inch) flour tortillas
- 1 tablespoon melted butter
- 2 3/4 cups Mexican blend cheese
- 3/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon chili powder
Instructions
- Combine all seasonings in a small bowl.
- Slice chicken into thin cutlets and pound to 1/2 inch thickness.
- Pat chicken dry and season both sides with 2 teaspoons of the seasoning mix.
- Heat oil in a skillet over medium-high heat and sear chicken for 4-5 minutes per side until golden; let rest, then dice into bite-sized pieces.
- Add a splash of chicken broth to the skillet and scrape up browned bits.
- Sauté onions and peppers for 2-3 minutes, then stir in garlic, cilantro, lime juice, hot sauce, honey, and remaining seasoning for 2 minutes.
- Clean the skillet and brush one side of each tortilla with melted butter.
- Place tortillas butter-side down in the skillet, add cheese and the chicken-vegetable mixture, then fold in half.
- Cook each quesadilla for 2-3 minutes per side until crispy and the cheese is fully melted.
Notes
- Ensure you pat the chicken dry before adding the seasoning to achieve the best sear.
- For extra flavor, allow the chicken to rest for the full 5 minutes before dicing to retain its juices.
- Store leftovers in an airtight container for up to 3 days and reheat in a dry skillet to maintain crispiness.
- Prep Time: 15
- Cook Time: 15
- Category: Chicken
- Method: Pan-searing
- Cuisine: Mexican-Inspired