Easy Cheesy Chicken Quesadillas

4E59D2D5-04A8-46D9-AA38-D1E2D01C8CD2These super easy and fast Cheesy Chicken quesadillas have been a life saver for me during quarantine 2020. Everyone needs a fast, easy, budget friendly recipe for feeding their family on a time crunch. These literally take 5 to 10 minutes to prepare/cook and have on the table. My hubby came up with this recipe several years ago and I’m so excited to share it with you all!

Easy Cheesy Chicken Quesadillas

Easy Cheesy Chicken Quesadillas. This fast, easy, budget friendly recipe was definitely needed for when I need to feed my family on a time crunch. These literally take 5 to 10 minutes to prepare/cook and have on the table. My hubby came up with this recipe several years ago and I’m so excited to share it with you all!
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Appetizer
Cuisine Mexican
Servings 1 Quesadilla

Ingredients
  

  • 1-2 TBS Canned Premium Chunk Chicken Breast
  • 2-3 TBS Cheddar Jack Cheese OR Mexican Blend Cheese shredded
  • 1 Raw Flour Tortilla
  • 3 TBS Salsa optional, on the side, to dip
  • 2 TBS Sour Cream optional, on the side, to dip

Instructions
 

  • Put raw tortilla in a pan and set it on low heat. Cook 1 side of the tortilla until it is just cooked through on that side but not yet golden. Flip it over to the other side to fill (step 2).
  • Add 1-2 TBS canned chicken breast to the tortilla, spreading it evenly with a fork.
  • Then add 2-3 TBS shredded Cheddar Jack or Mexican blend cheese on top of the chicken on the tortilla, spreading it evenly with a fork.
  • Fold the tortilla over to close, using a spatula. Cook for a few minutes and then flip to the other side and cook for an additional few minutes until the tortilla is slightly golden on both sides.
  • These taste best served immediately when the cheese is warm and melty inside. Serve with salsa and sour cream on the side for dipping, optionally.
Keyword appetizers, easy, Mexican, under 15 minutes

Mexican “Pollo Con Crema” Chicken

D7111BFA-230D-45CE-A3EA-161FEFFEAE0F“Pollo Con Crema” is my absolute favorite Mexican chicken dish. I always order it when we go out for Mexican, so of course I had to recreate it at home and I am so glad I did! It tastes so much better homemade and is fast and easy to make. I pair it with Spanish rice (recipe on my blog) and highly recommend you make both together for the best Mexican dinner at home!

Mexican “Pollo Con Crema” Chicken

sofiyababinov
“Pollo Con Crema” is my absolute favorite Mexican chicken dish! I always order it when we go out for Mexican food, so of course I had to recreate it at home. It tastes so much better homemade and is fast and easy to make. I pair it with Spanish rice (recipe on my blog) for the best Mexican dinner!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 2-3 Chicken Breasts boneless, skinless, cut into thin strips
  • 1 8oz. Pack White Mushrooms thickly sliced
  • 1 Large Sweet Onion cut into thin strips
  • 2 Green Bell Peppers cut into thin strips
  • 1 16oz. Container Sour Cream
  • 1.5 Cups Heavy Cream
  • 2 TBS "Better Than Bouillon" Chicken Paste or 1 TBS Chicken Bouillon cube
  • 2 TBS Olive Oil for cooking the chicken
  • 1 tsp Paprika
  • 1/4-1/2 tsp Cayenne Pepper depending on how spicy you prefer it to be
  • Montreal Chicken Seasoning to taste, for cooking the chicken
  • Salt/Pepper to taste

Instructions
 

  • Do the prep work first. Wash and cut all the veggies (mushrooms thickly sliced, onion and bell peppers into thin strips) and cut chicken breasts (into thin strips).
  • Heat 2 TBS olive oil in a large pan on medium-high heat. Add the chicken breast pieces and season with salt/pepper and Montreal chicken seasoning, to taste.
  • Cook the chicken until it cooks all the way through and gets golden on the outside. Then add in the onion, mushrooms, bell peppers, and cook until the onion is soft and translucent and all vegetables are soft and cooked through well.
  • Add in 1.5 heavy cream and 2 TBS "Better Than Bouillon" chicken paste (or 1 chicken bouillon cube). Bring to a boil and simmer for 5 minutes.
  • Stir in the sour cream, sprinkle in 1 tsp paprika and 1/4-1/2 tsp cayenne pepper. Turn burner off and mix well. The cream should be a creamy, slightly thick consistency. If it's not thick, give it 10-15 minutes to stand and it will thicken up!

Notes

If the sauce is not a thick consistency at the end, let it stand for 10-15 minutes and it will thicken up!
Serve with my amazing Spanish rice, some warm tortillas, and Mexican beans or avocado on the side for the perfect Mexican dinner!
Keyword 30 minutes, chicken, easy, Mexican

Spanish Rice (Restaurant Style)

I made this Spanish rice and “Pollo Con Crema” (chicken in sour cream sauce dish, posted on my blog) for dinner and they both turned out amazing!!! My husband said it tastes better then the restaurant dishes and I completely agree with him! This Spanish rice is super easy to make and pairs well with any Mexican dish or even taco’s. I highly suggest making it with my “Pollo Con Crema” recipe.

Spanish Rice (Restaurant Style)

sofiyababinov
I made this Spanish rice and "Pollo Con Crema" (chicken in sour cream sauce dish, posted on my blog) for dinner and they both turned out amazing!!! My husband said it tastes better then the restaurant dishes and I completely agree with him! This Spanish rice is super easy to make and pairs well with any Mexican dish or even taco’s. I highly suggest making it with my “Pollo Con Crema” recipe.
Prep Time 10 mins
Course Main Course
Cuisine Mexican

Ingredients
  

  • 2 Cups Jasmine Rice
  • 1/4 Cup Olive Oil
  • 4 Cups Chicken broth I used “Chicken Better Then Bouillon” paste with 4 cups water
  • 12 oz. Salsa Mild
  • 2 Garlic Cloves minced
  • 1 tsp Salt
  • Pepper to taste a dash
  • Cumin to taste a dash

Instructions
 

  • Make 4 cups of chicken bouillon and set it aside. In a large skillet, heat oil on medium heat.
  • Add rice to the skillet and cook until it starts to crisp to a golden color. About 3-5 minutes, stirring continually so you don't burn it.
  • Add the chicken broth, salsa, garlic cloves, salt, pepper and cumin into the skillet with rice and mix gently to combine.
  • Stir rice and cover the skillet. Simmer on low heat for 30-40 minutes until rice is cooked through and there is no liquid left. I opened the skillet and gently mixed the rice with a spatula 2-3 times while it was cooking to prevent it from sticking to the skillet.

Notes

Try this Spanish rice recipe with my “Pollo Con Crema” (chicken in a white sour cream sauce) recipe, also posted on my blog.
Keyword Mexican, rice, side dish