Chicken Quesadillas - Basics with Babish

Updated at: Thu, 17 Aug 2023 09:50:54 GMT

Step 1

Start by butterflying your chicken breasts. Place them between sheets of plastic wrap and pound them out flat and even.

Step 2

Make a chicken marinade: In a bowl combine 2 Tbsp vegetable oil, 2 crushed cloves of garlic, 1 tsp oregano, 1 Tbsp cumin, 1 tsp cayenne, 1 tsp smoked paprika, 1 tsp white sugar, juice of 1 lime, 1 Tbsp olive oil, salt and pepper. Whisk to combine.

Step 3

Place your chicken in a ziploc bag along with your marinade. Get all the air out and zip shut. Massage marinade to ensure an even coating.

Step 4

Place in a bowl and refrigerate for 30 minutes and up to 4 hours.

Step 5

Preheat skillet over high heat with some vegetable oil. Remove chicken from ziploc and cook until the internal temperature reaches 155°F.

Step 6

Remove from heat, let cool, and then slice.

Step 7

In the same skillet cook some peppers and onions in a little bit of vegetable oil. Cook until soft, and set aside.

Step 8

Start by grating some monterey jack and some sharp cheddar cheese. Set that aside.

Step 9

Preheat your pan over medium heat.

Step 10

For the chicken or steak quesadillas, add your protein to a flour tortilla, top with peppers, onions, and cheese. Fold in half and place in a skillet over medium heat with some vegetable oil.

Step 11

For the vegetable quesadilla, add your zucchini and corn mixture to a corn tortilla and top with cheese. Press down a little bit on the tortilla to press everything together so your veggies don’t fall out when you flip your tortilla. Fold in half and place in a skillet over medium heat with some vegetable oil.

Step 12

Flip after 1 ½ minutes, when it’s golden brown and then cook the other side for 1 ½ minutes as well.

Step 13

Remove from heat, slice up, serve and enjoy!

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