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Cilantro garlic chicken quesadillas

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Thanks to Taco Tuesday I’m always trying out new Mexican recipes. You can only eat ground turkey tacos so many times before you’re ready to change things up. Today’s cilantro garlic chicken quesadillas are variation on a recipe I found in Gourmet Garden’s newest cookbook, Insider’s Guide to Cooking with Herbs and Spices.

These chicken quesadillas use Gourmet Garden cilantro and garlic like last week’s crock pot chicken tacos but adds some Gourmet Garden chili pepper for a bit of kick. The recipe is super easy and my family loved these chicken quesadillas. You could easily double the chicken and the freeze the leftovers for a future Taco Tuesday.

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Cilantro garlic chicken quesadillas

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Printable recipe for cilantro garlic chicken quesadillas below.

4.8 from 4 reviews
Cilantro Garlic Chicken Quesadillas
 
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Easy and healthy (depending on how much cheese you use) chicken quesadillas. Double the chicken and freeze the leftovers!
Author:
Recipe type: Main dish
Cuisine: Mexican
Serves: 4 to 6
Ingredients
  • 1 T olive oil
  • ¼ c lime juice
  • 2 T Gourmet Garden Cilantro (or chopped fresh cilantro)
  • 1 T Gourmet Garden Garlic (or minced garlic)
  • 1 T Gourmet Garden Chili Pepper
  • 1 lb boneless skinless chicken breasts or tenders
  • 2 cups shredded Mexican cheese
  • 16 taco-size flour tortillas
  • Shredded iceberg or Romaine lettuce
  • Diced tomato
  • Diced avocado
  • Sour cream
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a small bowl, whisk together olive oil, lime juice, cilantro, garlic and chili pepper.
  3. Lightly spray a 9x13-inch baking dish with non-stick spray. Place chicken breasts in pan and brush with herb mixture.
  4. Bake for 35 minutes or until chicken is thoroughly cooked. Let rest 10 minutes and then thinly slice.
  5. Heat a large non-stick skillet over medium heat. Place a flour tortilla in the pan, add ¼ cup shredded cheese and chicken. Place second tortilla on top and lightly press with a spatula.
  6. Cook 2 to 3 minutes or until cheese is melted and tortilla is lightly toasted. Flip and cook another 2 to 3 minutes until second side is golden brown. Repeat with remaining quesadillas.
  7. Slice quesadillas into quarters and serve with shredded lettuce, tomato, avocado and sour cream.

 

Disclosure: Gourmet Garden provided me with a cooler of herbs and spices and a copy of their new cookbook but did not force me to write a post. I did that all on my own because I love their herbs so very much.

Reader Interactions

Comments

  6. Von

    Well, you already know I don’t cook, but I always find that when I want to cook something I need all of the spices to get started…and it always makes me not want to make such-and-such dish.

    Reply

  30. Aharon Anne

    My go to spice for all savories is garlic, in just about any form…powdered, granulated or fresh. I also use onion salt a lot, especially in soups. Thanks!

    Reply

  31. Aharon Anne

    Ooops, I forgot fresh parsley. Unfortunately, it doesn’t keep for long in the fridge, so even though I love using it, it dives me bonkers if I can’t get it used up before it gets funky.

    Reply

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