Qdoba Chicken Quesadilla Recipe
I’ll never forget the first time I tasted a Qdoba chicken quesadilla. I was out with friends, and the warmth of the tortilla filled my senses with comfort.
Equipment
- Skillet
Ingredients
- 2 large flour tortillas burrito size
- 1 tablespoon avocado oil
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1 clove garlic finely minced
- 2 tablespoons chopped red onion
- 1 tablespoon finely minced jalapeño pepper optional, for heat
- 1/2 cup cooked chicken chopped (rotisserie chicken works well)
- 2 tablespoons homemade taco seasoning or store-bought
- 3 tablespoons water
- 2 tablespoons unsalted butter softened
- 3/4 cup shredded cheese I prefer a sharp cheddar and Monterey Jack blend
- Fresh lime wedges guacamole, sour cream, or pico de gallo, for garnish
- 1 tablespoon chopped cilantro optional, for freshness and flavor boost
Instructions
Step 1: Prepare the Filling
- In a skillet over medium heat, add avocado oil and let it heat up. Toss in the diced red and green bell peppers and cook for about 3 minutes until they soften. Add the minced garlic, chopped onion, and jalapeño (if you’re feeling spicy). Cook for another minute, making sure the garlic doesn’t burn.
Step 2: Add the Chicken
- Stir in the chopped chicken and taco seasoning. Pour the water into the skillet to help distribute the seasoning. Mix everything thoroughly, letting it cook for about five minutes. The chicken should warm through and absorb all those delightful flavors.
Step 3: Assemble the Quesadilla
- Take one tortilla and spread the softened butter evenly on one side. Place it, butter-side down, in a clean skillet over medium heat. Sprinkle half of the cheese across the tortilla, then layer the chicken mixture over the top. Add the remaining cheese, then cover with the second tortilla, butter-side up.
Step 4: Cook
- Cook for about 4 to 5 minutes on one side until it’s golden and crispy. Carefully flip the quesadilla and cook for another 3 to 4 minutes on the other side. You want that beautiful golden crust and melted cheese inside.
Step 5: Slice and Serve
- Once cooked, remove it from the skillet and let it cool for a minute. Use a sharp knife or pizza cutter to slice into wedges. Serve with lime wedges, guacamole, sour cream, or pico de gallo—whatever tickles your fancy.
Notes
Use Taco Seasoning Wisely: If using store-bought, adjust the amount based on your preferred spice level.
Don’t Overstuff: You may be tempted to add more filling. Overstuffing risks a spill during cooking!
Tortilla Care: A well-heated skillet prevents everything from sticking, and using the butter helps achieve that crispiness.
Ready to Experiment: Try adding black beans or corn to the filling for added texture and nutrition.
Keep it Warm: If making in batches, keep cooked quesadillas warm in an oven set to low heat while the others finish.
Nutrition
Calories: 450kcalCarbohydrates: 35gProtein: 30gFat: 30gFiber: 5g
Tried this recipe?Let us know how it was!