That Cream Cheese Chicken Quesadilla recipe sounds so comforting and delicious! Here’s a more detailed breakdown to help with making it:
Cream Cheese Chicken Quesadillas
Ingredients:
- Tortillas: Large flour tortillas work best for quesadillas.
- 2 blocks of cream cheese (16 oz total): Use full-fat or reduced-fat cream cheese depending on your preference.
- 4 chicken breasts: Cooked and shredded (season with salt, pepper, garlic powder, and paprika for extra flavor).
- 1-2 cups shredded Colby Jack cheese (or any of your favorite cheeses like cheddar or a Mexican blend).
- 1/2 cup chopped green onions: Adds a mild onion flavor and a bit of freshness to the filling.
- Optional toppings: Sour cream, salsa, guacamole.
Instructions:
- Cook and shred the chicken:
- Season the chicken breasts with salt, pepper, garlic powder, and paprika, or any of your favorite spices.
- In a large pan, cook the chicken breasts over medium heat until fully cooked, about 5-7 minutes per side. Ensure the internal temperature reaches 165°F.
- Once cooked, remove from the pan, let it cool slightly, then shred the chicken using two forks or a hand mixer to save time.
- Prepare the cream cheese mixture:
- While shredding the chicken, place 2 blocks of cream cheese in a large pan or pot over low heat.
- Stir and mash the cream cheese gently as it softens until it becomes smooth and creamy.
- Tip: If it’s a little thick, you can add a splash of milk or chicken broth to make it smoother.
- Combine the filling:
- Add the shredded chicken to the softened cream cheese and stir until well combined.
- Mix in the chopped green onions and shredded Colby Jack cheese. Stir to evenly distribute all the ingredients.
- Assemble the quesadillas:
- Lay out the tortillas and spoon the cream cheese chicken mixture onto one half of each tortilla. Spread it evenly.
- Fold the tortilla in half over the filling.
- Grill the quesadillas:
- Heat a large non-stick skillet or griddle over medium heat. You can lightly grease the pan with butter or cooking spray for added crispiness.
- Place the filled tortillas in the pan and cook for 2-3 minutes on each side, until golden brown and crispy, and the cheese is melted inside.
- Tip: Press down slightly with a spatula to get a nice, even browning on the tortilla.
- Serve:
- Once the quesadillas are golden and crispy, remove them from the pan and slice them into wedges.
- Serve with a side of sour cream, salsa, or guacamole for dipping.
Pro Tips:
- Add extra flavor: You can also add a little taco seasoning to the cream cheese mixture or spice it up with diced jalapeños.
- Vegetable additions: If you want more veggies, you can add sautéed bell peppers or mushrooms to the filling.
- Leftover filling: The leftover chicken cream cheese mixture can be used for other dishes like burritos, wraps, or even stuffed inside baked potatoes!
These quesadillas are not only creamy and cheesy, but the slight tang of the cream cheese makes them extra special! Perfect for a family favorite that’s easy to whip up.