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Three servings of cheesy chicken quesadillas with salsa arranged on an orange plate. There is a bright blue napkin pictured next to the plate and everything is on a wooden cutting board. In the background, there is a red ramekin with Spanish rice and beside that is a mini black cast iron skillet with salsa and sour cream for dipping.

Cheesy Chicken Quesadillas With Salsa

Dominique Collins-Bloomfield
These Cheesy Chicken Quesadillas With Salsa come together very easily and pack unbelievable flavor. Taco cheese, chicken, salsa, cumin and chili powder give this recipe great authentic flavor. Fresh cilantro adds the perfect amount of freshness.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Course Main Course
Cuisine American, Mexican, spanish

Ingredients
  

  • 2 Tablespoons olive oil
  • 2 Pounds boneless skinless chicken breast
  • 1 Teaspoon salt
  • 1 Teaspoon cumin
  • 1 Teaspoon chili powder
  • ½ Teaspoon black pepper
  • 3 Tablespoons salsa
  • 2 Tablespoons fresh cilantro, chopped
  • 1 Tablespoon fresh lime juice
  • 5 Flour tortillas
  • 16 Ounces taco cheese

Instructions
 

  • Heat olive oil in large pan sprayed skillet over medium heat. Add the boneless skinless chicken breast and season with salt, cumin, chili powder and black pepper. Cook for about 8 minutes per side or until cooked through. NOTE: If the chicken breast are thick, slice the chicken in half length-wise to reduce the cooking time.
  • Slice the cooked chicken breast and add to a medium bowl. To the bowl, add salsa, cilantro and lime juice. Stir to combine.
  • To prepare the quesadillas, lay one flour tortilla flat on a cutting board or plate. Add ¼ cup of taco cheese spread evenly over half of the flour tortilla. Add about ½ cup of the chicken mixture over the cheese. Add another ¼ cup of taco cheese to cover the chicken mixture. Fold the other half of the flour tortilla over to cover the chicken and cheese.
  • Heat a large skillet on medium heat. Pan spray the skillet and cook the quesadillas one at a time for 1-2 minutes per side until golden brown. Before flipping, spray the top of the quesadilla with pan spray and then flip to cook the other side. When ready to serve, cut the quesadilla in half. And then cut each half in half to get four pizza slice shaped pieces.

Notes

  • If you’re unable to locate taco cheese, you can use cheddar or Monterey jack instead. Add 1/2 teaspoon cumin and 1/2 teaspoon chili powder to the 16 ounces of cheese that you’re using in its place. Mix until fully combined. 
  • To keep the quesadillas warmed while you continue cooking, stack the quesadillas right on top of each other on a cutting board or plate. They will all retain their heat. Don’t cut them into fourths until you are ready to serve them.