Southwestern Chicken Quesadillas
These crispy, cheesy Southwestern Chicken Quesadillas are packed with bold flavors and satisfying textures! This dish is a guaranteed hit with seasoned chicken, creamy guacamole, and a mix of black beans, corn, and melted cheese. It's perfect for a quick weeknight meal or a fun gathering with friends!
Servings: 4
Calories: 520kcal
Ingredients
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tbsp cumin
- 4 burrito style tortillas
- 1 lb chicken breast pieces roughly chopped into bite-sized
- 1/2 cup guacamole store-bought or homemade
- 1 cup Mexican blend cheese
- 1/2 cup canned corn drained and rinsed
- 1/2 cup canned black beans drained and rinsed
- 3 tbsp cilantro chopped
- 1 lime
- 1 cup cilantro lime rice
Instructions
- Season the chicken with salt, pepper, garlic powder, onion powder, paprika, and cumin. Toss to combine.
- Heat a large skillet over medium heat with 1 tablespoon of olive oil. Once hot, add the chicken and cook until fully cooked, about 10 to 15 minutes. The internal temperature should reach 165°F.
- Assemble the quesadillas by laying a tortilla flat and spreading guacamole on one half. Top with rice, chicken, beans, corn, cilantro, and cheese. Drizzle with lime juice and fold the tortilla in half.
- Heat the remaining oil in a skillet or griddle. Cook the quesadillas on both sides until golden brown.
- Cut each quesadilla in half and sprinkle with extra cilantro. Enjoy!
Notes
Use a non-stick pan or griddle to ensure the tortillas crisp up without sticking.
Press the quesadillas lightly with a spatula while cooking for even crispiness.
Customize the fillings by adding sautéed onions, bell peppers, or extra protein like shrimp.
Nutrition
Calories: 520kcal | Carbohydrates: 36g | Protein: 38g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 109mg | Sodium: 715mg | Potassium: 754mg | Fiber: 5g | Sugar: 2g