One-Pan Chicken Quesadillas

One of the best things you can do to make it through a busy work week is to have a running list of easy, delicious, and quick dinners. In this post about Meal Planning & Pantry Staples, I mentioned a few of my weeknight go-to recipes. And today I’m bringing you another favorite in our house: One-Pan Chicken Quesadillas! I especially love this recipe because I always have every ingredient on hand because they are super versatile and can be used for a variety of dishes. So give this one a try this week! And have fun with it – use whatever you like or whatever is in your fridge. Sometimes I throw in green or red bell peppers if I have them. You could also use steak instead of chicken. Think of your kitchen as your playground – cooking should be fun, experiment and find what works for you 🙂

My favorite flavor in this recipe is the Hampton Creek Chipotle Mayo. It adds a delicious and unmistakable, smoky flavor! Although you can make these quesadillas without it, I recommend you use it. Hampton Creek’s “Just Mayo” products are vegan and non-GMO. And although we’re not huge mayo people, I gotta say this chipotle flavor is just beyond good. We’ve also tried the plain mayo (no flavoring) and it tastes just like regular mayo to us. Give it a shot! We’ve found it at Target and Wegman’s. 

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Combine the spices (salt, oregano, cumin, chili powder, paprika) then rub both sides of the chicken breast with spice mixture. 

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Heat 1-2 Tablespoons of olive oil in a big pan over medium-high heat for a couple minutes, then add the chicken. Cook for 5-6 minutes and do not move the chicken. Flip and cook another 5-6 minutes. The chicken won’t be completely cooked all the way through at this point; but transfer it to a clean dish, then cover tightly with foil. The chicken will continue to cook from the heat.

Add another Tablespoon of olive oil into the same pan and add the sliced onions. Saute for 6-8 minutes, until completely softened. 

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Put onions into a small bowl, set aside.

Leave the pan on the stove and turn the heat down to low. Then slice the chicken into thin, bite-size pieces.

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Raise the heat on the stove back up to medium-high. Spread about ½ Tablespoon of chipotle mayo on one tortilla then add to the pan, mayo side up.

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Add a layer of cheese, some chicken and onions. 

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Top with another layer of cheese. Spread another ½ Tablespoon chipotle mayo on a second tortilla and then place on top of quesadilla, mayo side down. Let sit for 1 minute, then flip. Let sit another minute, until cheese is melted. Transfer to a plate and repeat with the remaining ingredients, spraying with nonstick spray in between each quesadilla. 

Serve immediately with your favorite toppings: sour cream, cilantro, salsa, etc. Use a pizza cutter to slice each quesadilla in half or into four pieces. 

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Check these babies out 🙂

 

 

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One-Pan Chicken Quesadillas
Serves 4
A classic chicken quesadilla is spiced up with chipotle mayo...and all done in one pan!
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Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Ingredients
  1. Corn tortillas, 12-16
  2. Chicken breast (boneless & skinelss), 1 1/2 pound
  3. Shredded Mexican/Cheddar jack blend, 1 pound
  4. Cumin, 2 teaspoons
  5. Chili powder, ½ teaspoon
  6. Paprika, ½ teaspoon
  7. Dried oregano, ½ teaspoon
  8. Kosher salt, 1 teaspoon
  9. Chipotle mayo (Hampton Creek), 1/2 - 3/4 cup
  10. 1 onion, thinly sliced
Serve with
  1. Sour Cream
  2. Salsa
  3. Cilantro
Instructions
  1. Combine the spices (salt, oregano, cumin, chili powder, paprika) then rub both sides of the chicken breast with spice mixture.
  2. Heat 1-2 Tablespoons of olive oil in a big pan over medium-high heat for a couple minutes, then add the chicken. Cook for 5-6 minutes and do not move the chicken. Flip and cook another 5-6 minutes. The chicken won't be completely cooked all the way through at this point; but transfer it to a clean dish, then cover tightly with foil. The chicken will continue to cook from the heat.
  3. Add another Tablespoon of olive oil into the same pan and add the sliced onions. Saute for 6-8 minutes, until completely softened. Put onions into a small bowl, set aside. Put the pan back on the stove and turn the heat down to low.
  4. Slice the chicken into thin, bite-size pieces.
  5. Raise the heat on the stove back up to medium-high. Spread about ½ Tablespoon of chipotle mayo on one tortilla then add to the pan, mayo side up.
  6. Add a layer of cheese, some chicken and onions. Top with another layer of cheese. Spread another ½ Tablespoon chipotle mayo on a second tortilla and then place on top of quesadilla, mayo side down. Let sit for 1 minute, then flip. Let sit another minute until cheese is melted. Transfer to a plate and repeat with the remaining ingredients, spraying with nonstick spray in between each quesadilla.
  7. Serve immediately with your favorite toppings: sour cream, cilantro, salsa, etc.
Love & Food ForEva http://loveandfoodforeva.com/
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