Creamy Cheesy Chicken Quesadillas

Are you stressing about your dinner plans tonight? Try to make easy, delicious, and creamy cheesy chicken quesadillas! It kicks up a notch with the crispy tortilla, juicy chicken, and creamy bechamel sauce. With simple ingredients, you can make everyone asking for more!

Lately, kind of taco dish is popular in my city. How about in your city?

My sisters and I wanted to try it. Then, we came to the restaurant. Surprisingly, it was so full of people to try this Spanish food. We ordered taco supreme and chicken quesadillas. The price of the menu is a bit expensive for us. Yet, because of our curiosity, we forced to buy it 😂

A week later, we want to eat that again. We are more hungry to the chicken quesadilla. Yet, we want to eat it in the big portion. If we buy the quesadillas in that restaurant again, we only can buy two quesadillas. It isn’t enough to satisfy our desire in chicken quesadillas again. Haha.

We try to find the recipe and to ask about the recipe as we could do. Fortunately, my friend worked in a Spanish restaurant. He shared the recipe with us. We glad to try it. Gladly, the recipe works well with some adjustment and modification by us! Now, I can’t wait to share it with you.

What is Quesadilla?

If it refers to the word quesadilla means queso (cheese) and Dilla (tortilla). An authentic quesadilla consists of corn or flour tortilla stuffed with some ingredients such as cheese, potatoes, mushrooms, vegetables, picadillo, chicharrón (pork rinds), brain, or flor de calabaza (squash blossom), and grilled on a comal (flat griddle).

In this recipe, I didn’t fold the tortilla in half. So, I guess this recipe more like chicken sincronizada in Spanish. It means “synchronized” in English. Briefly, we can say it as a chicken sandwich because the melted stuff is between two crispy flour tortillas.

What is the different preference of quesadilla?

Different regional has different quesadillas preference. If you use flour tortillas than corn tortillas, it is usually called gringas.

In Northwest Mexico, fish or shellfish-based quesadillas are quite popular. They add sauces, lettuce, onions, and guacamole. Also, in a Western state of Mexico, they use crushed shrimp with corn tortillas for it.

In Sonora, the Northwest state bordering Arizona, they like to fill the stuff with roast beef. They topped it with cabbage, sauces, guacamole, and onions. Meanwhile, in the Northeast of the country, they use flour tortillas to make the quesadilla. The stuffed are different common stews. They also add cabbage or lettuce and tomato.

In the northern states of Mexico, a popular variant of quesadilla is unfolded corn tortillas. They toast it on the coals. In the Center and South of Mexico, people like to use corn tortillas. They use blue or yellow corn.

Different from the United States version, Americans use a large flour tortilla. They use melted Cheddar or Monterey Jack cheeses and chicken strips as stuff. Also, they add guacamole, refried beans, and pico de gallo.

The Ingredients of Creamy Cheesy Chicken Quesadillas

• Chicken – I use large chicken thighs. I choose that part because I like to make this recipe is juicy. Cut them to bite-size pieces. Also, the chicken is skinless & boneless.
• Tortillas – I use flour tortillas. Plus, this recipe uses large burrito tortillas.
• Cheese – I use two kinds of cheese. It is cheddar and mozzarella cheese. The combination of cheese makes this recipe is extra cheesy.
• Sauce ingredients – You need butter, flour, and milk. The sauce makes the filling creamy.
• Seasoning – To taste it, you need sea salt and black pepper.

How to Make Creamy Cheesy Chicken Quesadilla

Melt ½ tbsp butter in a pan over medium heat. After the butter is melted and hot enough, add the chicken thighs and cook for about 3-5 minutes.

Then sprinkle salt and black pepper. After that flip the chicken and continue cooking for about 3 minutes until all the sides of the chicken turn golden brown.

Set aside and put it in a bowl.

In the same pan, add the remaining butter. After melted, add the flour and toast until the flour turn a little bit golden.

Add milk while mixing so there is no lump on the saucepan.

After the sauce thickens, add the cooked chicken thighs and stir until mix well. Add salt and blackpepper if necessary. Set aside.

In a cleaned pan, toast tortilla over low heat, sprinkles about 1/5 cup cheddar cheese and about 1/5 cup mozzarella cheese.

Add 1/4 of the bechamel chicken on top of the cheese and sprinkle it with 1/5 cup cheddar cheese and 1/5 cup mozzarella cheese again. Cover it with tortilla.

Toast until the edges of the bottom tortilla change color to light brown. Turn the quesadilla over slowly then toast for another 3 minutes.

After 3 minutes, turn off the heat then transfer the creamy cheesy chicken quesadillas into a cutting board then cut it into four parts.

Toast another 3 quesadillas with the same steps.

Creamy cheesy chicken quesadillas are ready to serve.

Recipe Notes :

• Use any cheese you have on hand or any size tortillas.
• You can also use other types of meat here.
• Make sure to use high-quality cheddar cheese and mozzarella cheese. We always make sure not to use processed cheddar cheese, because it usually tastes saltier.
• You may use chicken breast. The chicken thigh is usually juicier and more flavorful.
• If you like, you can use one tortilla and fold the tortilla in half.
• Store leftover quesadillas in an airtight container in the refrigerator for up to 4 days.
• To reheat it, use a non-stick pan over medium heat. You can also use a microwave to heat the quesadillas. The heating time is about 1-2 minutes.

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