Chicken Quesadillas

Incredible Chicken Quesadillas are packed with juicy chicken, peppers, onions, garlic, and lots of melty cheese. They are an easy and healthy idea that is perfect for those hectic weeknights.

One thing is for sure…we LOVE chicken quesadillas at our house. They are always on our recipe rotation because the entire family loves them. Of course, I love them not just because they taste amazing, but because they are so simple to make. I can throw them together in a matter of a few minutes, and they are perfection.

We will occasionally hit a fast food restaurant and get take out quesadillas, and I have to say I prefer my homemade ones any day. The fast-food ones are good, and of course, you don’t have to put in any effort, but they lack flavor. Plus, who knows what kinds of ingredients go into them that aren’t good for you. You can feel great about feeding these chicken quesadillas to your family.

What You Need To Make Chicken Quesadillas

  • Chicken breasts: Chop up the chicken into bite sized pieces. This will make it cook much faster and will give it a great texture for the quesadillas.
  • Oil: You can use olive oil, avocado oil, vegetable oil or anything else you like.
  • Diced bell pepper: You can use any color that you like. Red peppers tend to be sweeter than green. Try a variety if you want.
  • Diced onion: I love the added flavor onions give to the homemade quesadillas.
  • Jalapeno: You can omit the jalapeno if you want, but we like a little bit of heat in ours. Chop them up and toss them in if you want them to be spicy.
  • Garlic: Mince the garlic and add them to the chicken quesadillas. I love the flavor it adds and I think you will too.
  • Taco seasoning: The easy quesadillas get tons of flavor from the taco seasoning.
  • Shredded cheese: Use your favorite cheese that melts well and it will be perfect. We like to use cheddar cheese, but anything will work.
  • Medium flour tortillas: The secret to the quesadillas is using a flour tortilla. They cook well and give you a nice crunch when you bite into them.

How To Make Chicken Quesadillas

Quesadillas are going to become a new household favorite if they aren’t already. They please a crowd and you don’t have to spend a lot of time cooking them!

To start off, chop up the chicken so it’s in bite-sized pieces. Warm the oil over medium-high heat in a heavy pan. Once the oil is hot add in the chicken pieces and taco seasoning. The aroma is amazing!

After you saute the chicken for 5 minutes sprinkle in the onions, peppers, and garlic and saute for 5 minutes. Remove the ingredients from the pan.

Add 1/2 teaspoon of oil then place a flour tortilla in the pan. Sprinkle some shredded cheese and 1/4 of the chicken and veggie mixture. Add a little bit more cheese then fold the tortilla in half. Cook until each side is crispy and remove from the pan. Repeat the steps until all four of the quesadillas have been cooked.

You can slice the chicken quesadillas in half or even thirds then serve with some sour cream, salsa, guacamole or dipping sauce.

How to Make Quesadillas with Leftover Chicken

You can easily swap out the raw chicken for leftover chicken. You will need to sautee the peppers and onions for 3-4 minutes. Then add the chicken and taco seasoning and combine well. Then remove the ingredients from the pan and continue as directed.

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Chicken Quesadillas

Incredible Chicken Quesadillas are packed with juicy chicken, peppers, onions, garlic, and lots of melty cheese. They are an easy and healthy idea that is perfect for those hectic weeknights.
Course Main Course
Cuisine Mexican
Keyword chicken, dinner, easy, quesadillas
Prep Time 5 minutes
Cook Time 15 minutes
0 minutes
Total Time 20 minutes
Servings 4 servings
Calories 437kcal

Equipment

  • Skillet
  • Kitchen Knife
  • Cutting board

Ingredients

  • 1 pound chicken breasts (cut into bite sized pieces)
  • 1 tablespoon oil
  • 1/2 cup diced bell pepper (any color)
  • 1/2 cup diced onion
  • 1 medium jalapeno, diced (optional)
  • 2 cloves garlic (minced)
  • 1 tablespoon taco seasoning
  • 2 cups shredded melting cheese
  • 4 medium flour tortillas

Instructions

  • Cut chicken breasts into small bite size pieces. Heat oil over medium-high heat in a large heavy duty pan. Add the chicken breasts and taco seasoning to the pan. Sautee 4-5  minutes then add the bell pepper, onion, and garlic, sautee another 5 minutes or until the chicken is cooked through. Remove mixture from the pan and set aside.
  • To the same pan, add ½ teaspoon oil and a tortilla, top with a handful of shredded cheese, and 1/4th the chicken mixture, then with more cheese. Fold the tortilla and cook on both sides until crispy and golden. Remove from the pan and repeat with remaining tortillas.
  • To serve: Slice tortillas in half or thirds and serve with sour-cream, salsa, guacamole or your favorite dipping sauce. 

Notes

Optional: Add a few slices of avocado into the tortilla before adding the 2nd handful of cheese.

Nutrition

Calories: 437kcal | Carbohydrates: 21g | Protein: 39g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 741mg | Potassium: 577mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1092IU | Vitamin C: 32mg | Calcium: 328mg | Iron: 2mg

What Kind Of Dipping Sauces Can I Use?

There are several dipping sauces that are perfect with these quesadillas. Here are a few of our favorites:

  • Creamy Cilantro Sauce
  • Chipotle Sauce
  • Spicy Mayo

More Delicious Quesadilla Recipes

Don’t forget to check out these other mouthwatering quesadilla recipes:

  • Chicken Avocado Quesadillas
  • Southwest Veggie Quesadillas
  • Best Shrimp Quesadillas
  • Buffalo Chicken Quesadillas

Baja Fish Tacos

Baja Fish Tacos are soft tortilla shells stuffed with crispy beer battered cod and topped with pico de gallo and the perfect cilantro ranch dressing.  Every bite of the fried fish is bursting with flavor but is still light and fresh enough for a perfect summer meal!

Fish tacos are a great seafood version of the tried and true taco.  Try Easy Shrimp Tacos and Grilled Spicy Blackened Salmon Tacos for more great fish taco recipes!

Fish Tacos

Fresh and colorful fish tacos are the quick and easy, but insanely delicious recipe you have been looking for this summer!  They are so easy to put together and make a great meal for any day of the week.  The cod is perfectly flaky with a well seasoned beer battered coating that has the perfect amount of crisp.

Load your fish into homemade tortillas for a soft shell.  Then drizzle the pan fried cod with freshly diced pico de gallo and homemade cilantro ranch dressing as your baja sauce.  Finally, sprinkle cilantro all over for a vibrant citrusy spice and great color.  These tacos are a dinner everyone will go crazy over!

Taco Ingredients:

Don’t let this long list scare you because a big part of ingredient list is seasonings for the perfectly crispy crust on the cod.  These are those staple spices you already have in your cabinet and get used often!  The fresh cod will be the most important element of these fish tacos, so be sure to buy the freshest fish you can find.  Even if that means swapping out cod for a different fresh catch of the day!

  • Fresh Cod: Use a mild white fish. Halibut, Mahi Mahi, or Talapia are some other good examples if you can’t find fresh cod.
  • Salt and pepper: Used to season the cod and also in the crispy beer batter.
  • Flour: Combine flour with seasonings and beer to make the perfect batter.
  • Chili powder: A blend of savory spices that adds mild to moderate heat depending on the blend.
  • Paprika: Very mild smokey flavor and adds great color to the cod.
  • Garlic powder: Adds a sweet garlic flavor.
  • Cumin: Adds earthy depth to the flavor of the batter.
  • Beer: Combine with dry ingredients to make a moist batter to dredge the fish in.
  • Oil: Heat to 350 degrees before adding in cod.
  • Toppings: Pico de Gallo and Cilantro Ranch Dressing
  • Tortilla Shells: Make your own homemade tortillas or choose any store bought variety that are about 6 inches.

How to Make Baja Tacos:

This savory fish taco is not too complicated to make.  If you are not used to working with fish, no problem! This recipe is easy to follow.  Start by slicing the fish and dredging it in the batter.  Then, fry it in hot oil for a short 2-3 minutes per side.  Once your fish is done, you are ready to put together the most amazing fish tacos you have ever had!

  1. Prep fish: Prepare the cod by cutting them in one-inch pieces about 3-4 inches long. Salt and pepper and set aside.
  2. Combine dry ingredients and beer: In a medium sized bowl add the flour, chili powder paprika, garlic powder, cumin, salt and pepper. Add the beer and stir until combined.
  3. Heat oil: Preheat a medium sized skillet over medium high heat, add oil until it is about 1/2 inch up the side. Heat until the thermometer reads 350 degrees.
  4. Coat cod: Working in batches, dredge each piece of cod into the batter
  5. Fry: Add cod to the preheated oil until golden brown about 2-3 minutes each side. Remove and set aside on plate.
  6. Assemble: Put together the tacos on a flour tortilla and top with fresh pico and cilantro ranch dressing.

Steps to make baja tacos.

Taco Tips:

The original Baja Taco was made with a deep fried white fish, creamy white sauce, and shredded cabbage or slaw.  It is easy to see why it has remained so popular!  It is an easy and crowd-pleasing meal.  Everyone can pile their taco up and stuff it with all their favorite toppings.  These will be the best fish tacos you have ever had!

Some pro tips to follow:

  • Make a slaw to add extra crunch: Making a simple slaw to stuff in the taco will add the perfect additional crunch to your taco.  You will want to mix finely shredded cabbage, chopped red onion, apple cider vinegar, oil and salt to make a great slaw that will go perfectly with the spices from the cod batter.
  • Drain the Fried Fish: When you remove your fish from the pan, lay them on a paper towel lined plate to soak up any excess oil from the fish.
  • Serve with: Lime wedges, avocado, slaw, rice, pico, cilantro ranch dressing, shredded cheese, mexican street corn
  • Don’t over crowd the pan: Cook the cod in batches so the oil keeps its heat and the fish cooks evenly.
  • Sift flour: Before adding the flour into the batter mix, sift it to get the perfect consistency in the batter.
  • Dry Fish: Pat the fish dry before seasoning and dredging in batter.
  • No Beer Batter: If you don’t want to use beer in your batter you could swap it out for ginger ale or sprite!
  • Corn tortillas: Some people swear by using corn tortillas in this recipe.  If you are a corn tortilla lover try it out!

Can Fish Tacos Be Made Ahead?

You are going to love these amazing fish tacos! Especially since the ingredients can be prepped and stored ahead of time! Your tacos will ready to build any night of the week!  Be sure to store baja taco toppings separately for the best results.

  • To store the cod: Allow to cool completely and store within 2 hours of cooking.  Then place it in a shallow airtight container.  The fish will remain safe to eat when kept in the refrigerator up to 4 days, but f you don’t plan to eat your leftovers right away, you should store them in the freezer for up to 3 months.
  • To thaw frozen cod: Leave frozen cod in the refrigerator overnight to thaw, then use within 3 days.  If you re-heat in a microwave, eat immediately.
  • Cilantro Ranch Dressing: Keep in an airtight container in the refrigerator for up to 2 weeks.
  • Pico de Gallo: Stores well in the refrigerator for up to a week or in the freezer for 1-2 months.
  • Cabbage Slaw: Wrap tightly and store in the refrigerator for up to 5 days.  Do not freeze.

Picking up a finished baja taco.

More Tasty Taco Night Recipes:

  • Breakfast Tacos
  • Best Ever Ground Beef Tacos
  • Baked Chicken Tacos
  • Beefy Baked Tacos
  • Blackened Cajun Shrimp Tacos

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Baja Fish Tacos

Baja Fish Tacos are soft tortilla shells stuffed with crispy beer battered cod and topped with pico de gallo and the perfect cilantro ranch dressing.  Every bite of the fried fish is bursting with flavor but is still light and fresh enough for a perfect summer meal!
Course Appetizer, Dinner, Main Course, Snack
Cuisine Mediterranean, Mexican
Keyword baja fish tacos, fish tacos, tacos
Servings 4 Tacos
Calories 304kcal
Author Alyssa Rivers

Ingredients

  • 1 pound fresh cod
  • salt and pepper
  • 1 1/2 cups flour
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 ounce beer
  • oil for frying
  • Fresh Pico de Gallo
  • Cafe Rio Copycat Cilantro Ranch Dressing

Instructions

  • Prepare the cod by cutting them in one inch pieces about 3-4 inches long. Salt and pepper and set aside.
  • In a medium sized bowl add the flour, chili powder paprika, garlic powder, cumin, salt and pepper. Add the beer and stir until combined.
  • Preheat a medium sized skillet over medium high heat, add oil until it is about 1/2 inch up the side. Heat until the thermometer reads 350 degrees.
  • Working in batches, dredge each piece of cod into the batter and add to the preheated oil. Fry until golden brown about 2-3 minutes each side. Remove and set aside on plate.
  • Assemble the tacos on a flour tortilla and top with fresh pico and cilantro ranch dressing.

Nutrition

Calories: 304kcal | Carbohydrates: 40g | Protein: 26g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 361mg | Potassium: 541mg | Fiber: 1g | Sugar: 1g | Vitamin A: 243IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 3mg

Pinoy Spaghetti with Creamy Cheesy White Sauce

OR you can call it Extra Special Spaghetti OR Double Sauce Spaghetti…

I posted this Pinoy Spaghetti with Creamy Cheesy White Sauce last month when I made this to celebrate our Anniversary. Since then, many have been asking me for the recipe. Sorry it took me a while before I could share it with you because I wanted to make a video too.

I super love pasta and no matter what kind I cook, I will always have cravings for Pinoy Spaghetti kaya naman there are different versions of it here on my blog. I even tried the one with liver spread na they said tasted like Jollibee Spaghetti but I don’t think I got the taste that I was looking for.

I also have one version I always do with another favorite brand of spaghetti sauce but the brand discontinued the spaghetti sauce. I was so upset and I tried to replicate the taste of the sauce but I couldn’t…hay kaloka.

This Pinoy Spaghetti with Creamy Cheesy White Sauce is my current favorite when it comes to Pinoy Spaghetti. Mas matrabaho sya kasi dalawang luto pa, medyo mas magastos din but it’s all worth it because you end up with a cheesier, creamier Pinoy Spaghetti version.

WATCH THE VIDEO HERE:

This is what I prepared for Twinkle’s Quarantine Hello Kitty 5th Birthday Party last thursday… kaya medyo pang-party ang measurements sa recipes below. You can adjust accordingly na lang if pang-family lang. (I made another reipe na half lang nung sa recipe above)

I hope you like it when you give it a try…Let me know ha.

OTHER PASTA RECIPES YOU MIGHT LOVE…

FOR SMALL PARTIES
Author:

Ingredients
  • 1.5kg Spaghetti noodles, cooked according to package directions
  • grated cheese
Creamy Cheesy White Sauce
  • 2 tbsp butter
  • 6 cloves garlic, chopped
  • 1 (250ml) Nestle All Purpose Cream
  • 1 large can evaporated milk (about 1½ cup)
  • 1 (220ml) bottle cream cheese spread
  • 1 cup shredded cheese, I used Eden
  • ½ tsp ground pepper
Sweet Red Sauce
  • 10 hotdogs sliced
  • 2 tbsp oil
  • 2 tbsp butter
  • 6 cloves garlic, chopped
  • 1 white onion, chopped
  • 500g ground beef
  • 2kg of your favorite Spaghetti Sauce – I used 1kg Del Monte Filipino Style and 1kg Sweet Style Spagehtti Sauce
  • ¾ cup water
  • 1 small can sliced mushroom
  • 1 pork cube
  • ½ cup heavy cream or all purpose cream (optional)
  • ground pepper

Directions
  1. Cook the Creamy White Sauce: Heat butter in a pot until melted. Add garlic and sauté until fragrant.
  2. Pour in the evaporated milk and nestle all purpose cream.
  3. Add the cream cheese spread. Mix well.
  4. Add the grated cheese and season with ground pepper.
  5. Bring the mixture into a light simmer and simmer until a bit thickened.
  6. Turn off heat, this will thicken more as it cools down.
  7. Cook the Sweet Red Sauce: Heat oil in a pan and fry the hotdog until cooked.Remove the hotdog from the pan and set aside.
  8. Add the butter in the pan. Sauté garlic and onions until translucent.
  9. Add the ground beef and cook until brown.
  10. Pour in your favorite spaghetti sauce and mix well.
  11. Add the sliced mushroom.
  12. Add ¾ cups water if it’s too thick. Cover and bring into a simmer.
  13. Simmer for 5 minutes. Add the pork cube and mix well until dissolved.
  14. Add the sliced hotdogs. You can add ½ cup of cream if you want.
  15. Mix well and bring into a simmer. Turn offf heat and it’s ready to serve.
  16. To serve: Put your spaghetti noodles in a plate. Pour a laddle of red sauce on top of the noodles and pour a smaller laddle of the Creamy White Sauce. Sprinkle with grated cheese before serving.

Pinoy Spaghetti with Creamy Cheesy White Sauce
 
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ADJUSTED RECIPE
Author:

Ingredients
  • 750g Spaghetti noodles, cooked according to package directions
  • grated cheese
Creamy Cheesy White Sauce
  • 1 tbsp butter
  • 3 cloves garlic, chopped
  • 1 (125ml) Nestle All Purpose Cream
  • ¾ cup evaporated milk
  • 1 (120ml) bottle cream cheese spread
  • ½ cup shredded cheese, I used Eden
  • ¼ tsp ground pepper
Sweet Red Sauce
  • 5 hotdogs sliced
  • 2 tbsp oil
  • 2 tbsp butter
  • 3 cloves garlic, chopped
  • 1 white onion, chopped
  • 300g ground beef
  • 1kg of your favorite Spaghetti Sauce – use 500g Del Monte Filipino Style and 500g Sweet Style Spagehtti Sauce
  • ½ cup water
  • 1 small can sliced mushroom
  • 1 pork cube
  • ¼ cup heavy cream or all purpose cream (optional)
  • ground pepper

Directions
  1. Cook the Creamy White Sauce: Heat butter in a pot until melted. Add garlic and sauté until fragrant.
  2. Pour in the evaporated milk and nestle all purpose cream.
  3. Add the cream cheese spread. Mix well.
  4. Add the grated cheese and season with ground pepper.
  5. Bring the mixture into a light simmer and simmer until a bit thickened.
  6. Turn off heat, this will thicken more as it cools down.
  7. Cook the Sweet Red Sauce: Heat oil in a pan and fry the hotdog until cooked.Remove the hotdog from the pan and set aside.
  8. Add the butter in the pan. Sauté garlic and onions until translucent.
  9. Add the ground beef and cook until brown.
  10. Pour in your favorite spaghetti sauce and mix well.
  11. Add the sliced mushroom.
  12. Add ¾ cups water if it’s too thick. Cover and bring into a simmer.
  13. Simmer for 5 minutes. Add the pork cube and mix well until dissolved.
  14. Add the sliced hotdogs. You can add ½ cup of cream if you want.
  15. Mix well and bring into a simmer. Turn offf heat and it’s ready to serve.
  16. To serve: Put your spaghetti noodles in a plate. Pour a laddle of red sauce on top of the noodles and pour a smaller laddle of the Creamy White Sauce. Sprinkle with grated cheese before serving.

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Pinoy Spaghetti with Creamy Cheesy White Sauce appeared first on The Peach Kitchen.