These are so yummy! The flavor is really outstanding. The first time we made these we grilled the chicken on an outdoor grill, I think they taste better that way, but I have also cooked the chicken in a skillet and had them still turn out wonderful. The original recipe says to use corn tortillas, but I just used the uncooked flour tortillas from costco and they were perfect!
1 Tbsp. chili powder
2 Tbsp. fresh cilantro, minced
1 Tbsp. olive oil
Juice of 1 lime
1 tsp. salt
1 tsp. cumin
½ tsp. red pepper flakes
4 boneless, skinless chicken breasts halves (grilling on an outdoor grill adds to the yumminess, but cooking in a skillet is good too)
Half a yellow onion, roughly chopped
2 tomatoes, seeded and diced
flour or corn tortillas (I used the uncooked ones from Costco)
Heat a grill pan or skillet over medium high heat. Combine the chili powder, cilantro, olive oil, lime juice, salt, cumin and red pepper flakes in a pie plate; whisk to combine. Add the chicken breast halves and turn to coat. Cook the chicken until browned on both sides and juices run clear. Remove from the heat and shred the chicken into small pieces. Add the onion to the pan and cook until tender and golden, about 5 minutes.
Combine the shredded chicken, cooked onion, and diced tomatoes in a mixing bowl; toss to combine. Lightly brush or spray one side of a tortilla with vegetable oil; flip over on a work surface so the oiled side is facing down. Place about a quarter of the chicken mixture onto one side of the tortilla. Top with shredded cheese. Fold over the tortilla to sandwich the filling inside. Repeat with the remaining tortillas and filling mixture.
Cook the assembled quesadillas over medium-high heat in a lightly oiled grill pan or non stick skillet until browned on the outside and warmed through with the cheese melted on the inside. Slice into wedges and serve with sour cream and salsa as desired.
Recipe Source: Annie’s Eats