Years of requests from family and friends have landed these quesadillas a permanent spot in my rotation of crowd pleasers. Encased in a perfectly crisp crust, the filling is just the right amount of juicy, tangy and cheesy.
There are a few tricks I apply to maximize flavor. First, never skimp on the aromatics — onions and peppers. Use a combination of light and dark meat chicken.
For the marinade, Lawry’s Tuscan Sun-Dried Tomato is my go-to brand, though others can be substituted. If your locale has a Latina grocer, pick up a chunk of Cotija cheese. Often compared to feta or Parmesan, Cotija has a richer flavor profile that will have your guests debating which secret ingredient makes these quesadillas so delicious!
Cheesy Chicken & Sun-Dried Tomato Quesadillas Ingredients
- 2 tablespoons olive oil
- 1 medium onion, peeled and chopped
- 1 large bell pepper, seeded and chopped
- 1 lb. boneless, skinless chicken breast and/or thighs, diced
- 6 oz sun-dried tomato marinade (such as Lawry’s)
- 6 eight-inch flour tortillas
- 1 cup Cotija cheese, crumbled
- 1 cup shredded Mexican cheese blend
Steps
1. In a large non-stick skillet, heat the oil over medium-high and cook the onion and pepper until it begins to soften, about 5 minutes.
2. Add the chicken and continue cooking until lightly browned.
3. Turn the heat down to low, stir in the marinade and simmer for 5 minutes, stirring occasionally.
4. When the chicken is cooked through and fork tender, remove from heat.
5. In a separate non-stick pan, place two folded tortillas back-to-back.
6. Sprinkle the interior of each tortilla with a light layer of cheese, then the chicken mixture and top with additional cheese.
7. Cook over medium-high. When the tortillas are golden and crisp on the bottom side, flip and continue cooking until the same is achieved on the other side.
8. Remove from heat and slice each quesadilla in half. Plate and repeat until the chicken mixture is used up.
Originally published May 29, 2017