Grammy's Kitchen · Quesadillas · Chicken Quesadilla
One of 80 quesadillas recipes we measured
66 cooks on www.thereciperebel.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 80.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 2% |
| salt | 1% | 0% |
| aromatics | 19% | 6% |
| vegetables and beans | 30% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 2 boneless skinless chicken breasts ((1 lb) cut into small pieces) |
| 3 g | 1 teaspoon chili powder |
| 3 g | 1 teaspoon garlic powder |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon dried oregano |
| 1 g | 1/4 teaspoon onion powder |
| 120 g | 1 red bell pepper ((finely diced)) |
| 120 g | 1 green bell pepper ((finely diced)) |
| 150 g | 1 small red onion ((finely diced)) |
| 336 g | 3 cups shredded mozzarella cheese |
| 8 medium flour tortillas | |
| salsa and sour cream for serving |
Method: 7 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These are so good! You'd think it'd be like all other chicken quesadillas, but they are so much better and I think it's because of the seasonings. They go together perfectly! Love it. Thank you for a quick and easy (and delicious) recipe.” — a cook, 5.0★
“So good! They were perfect with corn tortillas but had flour too that my wife loved. These went so well with the chicken tortillas soup, a divine combo served at many TexMex restaurants in East Texas. A def fav!” — a cook, 5.0★