Chicken Quesadillas

by Kenny
(Auburn, WA)

Here is a really simple & tasty West Tex Mex style recipe for quesadillas! I am originally from El Paso, TX and boy do I miss their Mexican Restaurants.

Best served with your favorite beverage and football...

Simple Spice Mix:
1 Tbsp Red Chili Powder
1 Tbsp Cumin
1 Tbsp Garlic Powder
1/2 Tbsp Onion Salt
1/2 Tbsp Black Pepper
1/2 Tbsp Ground Cilantro
1 Dried & Ground up Chipotle Pepper (add more for heat)

Mix all spices in a bowl and set aside. I now get my frying pan out and place on med heat.

1/2 Onion coarsely chopped. Saute in a little butter until semi transparent. Add 1 can of Diced Tomatoes, and 1 can of Diced Green Chile's.

Simmer until liquid is reduced by half. Remove from heat & set aside in a bowl.

2-3 lbs of boneless/skinless chicken thighs and/or breasts cut into 1/4" to 1/2" cubes.

Turn up your heat a little and start browning your meat in batches. Season with about 1 Tbsp of your spice mix per batch until evenly browned and caramelized. Set aside in the same bowl as your veggies.

Once all of your chicken is browned, return all of your meat and veggies back into the pan.

Reduce heat to low, stir and simmer adding more of your spice mix - adjusting to taste.

Prepare another pan to cook the quesadillas.

Over med-low heat, spray pan with non stick spray, place a flour tortilla and cover half of the tortilla with 1 or 2 spoonfuls of your meat mixture.

Top that with your favorite grated cheese. I use a Mexican 4 cheese blend (I love Asadero!).

Fold the other half of the tortilla over and flatten with a spatula. Flip as needed to lightly brown both sides evenly until cheese melts.

Keep warm until ready to serve.. I slice mine into wedges and serve with refried beans, sour cream & salsa. Enjoy!

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Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California