How To Make The Best Chicken Quesadillas
About this recipe
If you're looking for a quesadilla that's a step above the usual late-night microwave version, you've come to the right place. This recipe for chicken quesadillas is all about fresh ingredients and homemade tortillas, making for a crispy, flavorful, and cheesy delight. Nick from Nick's Kitchen shows you how to elevate your quesadilla game with a simple marinade and a quick sauce that balances out the richness.
Using chicken thighs instead of breasts adds tenderness and flavor, while the homemade tortillas bring a fresh, chewy texture that store-bought options just can't match.
Ingredient notes
- Chicken thighs are preferred for tenderness over chicken breasts.
- For the tortillas, you can substitute pork lard with shortening or butter.
- Honey can be replaced with agave syrup in the sauce.
- Cilantro can be substituted with dill or parsley if desired.
Tips from Nick's Kitchen’s video
- Marinating the chicken for at least 30 minutes ensures it absorbs all the flavors from the spices and juices, enhancing the overall taste of the quesadilla.
- Kneading the tortilla dough for 2-3 minutes is crucial for achieving a soft and chewy texture.
- When rolling out the tortillas, use just a tiny bit of flour to prevent sticking, and don't worry about achieving a perfect round shape.
Good to know
- How long should I marinate the chicken?
- Marinate the chicken for at least 30 minutes.
- Can I use store-bought tortillas instead of making my own?
- Yes, you can use store-bought flour tortillas if you prefer.
- What can I use instead of pork lard in the tortillas?
- You can substitute pork lard with shortening or butter.
- How many quesadillas does this recipe make?
- This recipe makes 4 quesadillas.
No life story here — the video and the recipe are the whole point. All credit to Nick's Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Marinate the chicken by mixing Mexican oregano, coriander, cumin, garlic powder, cayenne pepper, paprika, sugar, soy sauce, lime juice, orange juice, oil, and salt in a bowl.
- 2
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes.
- 3
In a bowl, combine all-purpose flour, salt, and pork lard. Mix until it resembles clumps.
- 4
Add warm water gradually to the flour mixture and knead for 2-3 minutes until a soft dough forms.
- 5
Divide the dough into 4 equal portions and shape them into balls. Let them rest in a plastic bag for 20-30 minutes.
- 6
Prepare the sauce by chopping chipotle in adobo into a paste and mixing it with sour cream, lime juice, garlic powder, chopped cilantro, salt, and honey. Thin with a splash of water if needed.
- 7
Roll out each dough ball into a tortilla shape on a floured surface.
- 8
Cook the tortillas on a hot skillet until lightly browned on both sides.
- 9
Fill each tortilla with marinated chicken and cheese, fold, and cook until crispy and golden brown.
Heads up — we had to guess a little:
- The quantity of chicken thighs is inferred based on typical serving sizes for quesadillas.
Credit where it’s due: this recipe was transcribed from Nick's Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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