Chicken and Cheese Quesadillas

4.50 from 2 votes

Discover the perfect chicken quesadilla recipe. A mouthwatering blend of shredded chicken, Jack cheese, red bell pepper, scallions, corn, cilantro, zesty lime, and cream cheese.

Prep Time15

Cook Time15

Total Time30

Course: Entrées

Cuisine: Mexican

Servings: servings

Author: Lynne Webb

Ingredients

3/4 cup sour cream
2 tablespoons freshly squeezed lime juice
2 teaspoons fresh lime zest divided
2 ounces cream cheese softened
Vegetable oil
1 red bell pepper cored, seeded, and diced
4 scallions trimmed and chopped
3 cups shredded, cooked chicken (see notes)
1 cup corn kernels fresh or frozen and defrosted
1/2 cup fresh cilantro leaves loosely packed
1/2 teaspoon ground cumin or more to taste
Salt and freshly ground black pepper
4 low-carb flour tortillas (8-inch diameter)
8 ounces Monterey Jack cheese coarsely shredded (about 2 cups)

Instructions

Make the crema

In a small bowl, combine the sour cream with the lime juice and half of the lime zest. Stir and set aside to let the flavors blend.

Prepare the cream cheese

In a separate small bowl, combine the remaining lime zest with the cream cheese until well blended.

Make the quesadilla filling

Heat 1 tablespoon of oil in a nonstick frying pan over medium heat, add the bell pepper and sauté until crisp-tender, 3 minutes.
Add the scallions and continue cooking for about 30 seconds, then transfer to a mixing bowl and set aside.
Add the shredded chicken, corn, and cilantro to the bowl with the bell pepper and scallions. Combine and season to taste with ground cumin, salt, and pepper.

Prepare the tortillas

Arrange the tortillas side-by-side on a flat surface and divide the cream cheese mixture between them. Spread the mixture over the tortillas to within 1-inch of the edges.

Cook the quesadillas

Wipe out the frying pan, put it back on the stove over medium heat, and brush the surface with a small amount of oil.
Lay a tortilla (cream cheese side up), in the pan and layer 1/4 cup of the shredded cheese over half. Top with a portion of the chicken mixture and another 1/4 cup of cheese, then fold the other side of the tortilla over the fillings and press gently to seal.
Cook until the tortilla is lightly toasted and the cheese on the bottom has melted, then carefully turn the quesadilla and continue cooking until that side is lightly toasted as well.

Keep warm until ready to serve

Transfer the finished quesadilla to a cookie sheet and place in a 200°F oven to keep warm while you repeat the process with the remaining three tortillas.
To serve, cut each quesadilla into wedges, plate, and serve with the crema for dipping.

Notes

If possible, grate your cheese fresh rather than use the pre-shredded variety. Pre-shredded cheese contains an anti-caking agent and doesn't melt as smoothly as freshly grated.

Choose a thin, soft flour tortilla. We like La Banderita Carb Counter Tortillas. They toast up nicely, leftovers can be used for wraps, and the low-calorie and carb counts are a bonus.

How to Make Shredded Chicken for Quesadillas

We like to use chicken tenderloins for our quesadillas, which can be prepared in less than 10 minutes. Here's how to do it:

Trim any white tendons from 1 lb of chicken tenderloins, then place them in a frying pan. Add 1 cup of low-sodium chicken broth and bring them to a slow simmer over medium heat.
Cook uncovered for about 5 minutes, turning halfway through the cooking time. Chicken tenders are done when they reach an internal temperature of 165°F, so check with an instant-read thermometer and be careful not to overcook them.
Transfer the tenderloins to a cutting board, let them cool for 2 to 3 minutes, then shred them using two forks.

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