Should I remove the tendons from the chicken tenderloins?

Yes, chicken tenderloins typically have a white tendon attached to them and they can be a little tough to chew. It's easiest to remove them using kitchen shears. Simply pinch the tip of the tendon with your finger and snip where the tendon meets the chicken.

Can I make the quesadillas in advance?

Quesadillas are best served fresh from the skillet for the crispiest texture, but leftovers reheat nicely. To reheat the quesadillas, place them in a skillet over medium heat to re-crisp the tortillas. You can also reheat them, wrapped in foil, in a 350°F-oven for about 10 minutes. The filling mixture can be made up to 2 days ahead and refrigerated in a covered container or frozen for up to 3 months.

Can I use a different type of chicken instead of tenderloins?

Yes, you can use other cuts of chicken, such as chicken breasts. If using chicken breasts, be sure to pound them to an even thickness for uniform cooking (this will also tenderize them). Boneless skinless chicken thighs can also be used for a juicier flavor, though they will take a bit longer to cook.

Chicken Quesadillas - Once Upon a Chef

Chicken Quesadillas

By Jenn Segal

Winner, winner, weeknight dinner! These melty, crispy chicken quesadillas deserve a spot in your rotation.

Servings: 4

Prep Time: 10 Minutes

Cook Time: 35 Minutes

Total Time: 45 Minutes

Ingredients

Olive oil, for cooking
¾ teaspoon salt
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon ground cumin
1 pound chicken tenderloins, tendons trimmed (see note)
1 cup thick and chunky salsa, such as Chi-Chi's Medium
½ cup water
4 large burrito-size (10-inch) flour tortillas
3 cups shredded Mexican Blend or Monterey Jack cheese (see note)

For Serving (optional)

Sour cream
Lime wedges

Instructions

In a small bowl, mix together the salt, smoked paprika, garlic powder, oregano, and cumin. Sprinkle the spice mixture evenly all over the chicken.
In a large nonstick skillet over medium-high heat, heat 1½ tablespoons of oil until shimmering. Add the chicken and cook, undisturbed, until golden brown on the first side, 2 to 3 minutes. Flip the chicken, reduce the heat to medium, and continue cooking until the chicken is cooked through, 3 to 4 minutes more. Transfer the chicken to a plate or cutting board.
Add the salsa and water to the skillet. Cook, uncovered, over medium-low heat until most of the liquid is evaporated and the sauce has a thick consistency, 7 to 9 minutes.
Meanwhile, shred the chicken. (If the sauce is done before you've finished shredding the chicken, remove it from the heat.)
Off the heat, add the shredded chicken and any juices that have accumulated on the plate/cutting board to the finished sauce and stir until evenly combined. Transfer the chicken mixture to a plate, reserving half to refrigerate or freeze for another meal. Clean the skillet and return to the stove.
Heat ½ tablespoon of oil in the skillet over medium heat. Place 1 tortilla in the skillet and swirl it around with your hand to coat the bottom evenly with the oil. Sprinkle ¾ cup of the cheese evenly over top, leaving a ½-inch border around the edges. Spread about ⅓ cup of the chicken mixture over half of the tortilla. When the cheese is mostly melted, fold the tortilla over to cover the filling and form a half-moon shape. Cook until the tortilla is crisp and golden and the cheese is melted, adjusting the heat as necessary, 1 to 2 minutes per side. Repeat with the remaining oil, tortillas, cheese, and filling, adjusting the heat as necessary. (Cover the cooked quesadillas lightly with foil to keep them warm.) Let the quesadillas rest a few minutes to allow the filling to set, then cut into wedges and serve with sour cream and lime wedges, if desired.
Note: Chicken tenderloins typically have a white tendon attached to them. They can be a little tough to chew, so I like to remove them with kitchen shears before cooking. Just pinch the tip of the tendon with your finger and snip where the tendon meets the chicken.
Note: It’s perfectly fine to use pre-shredded cheese from a bag, but be sure to use a good-quality brand, like Tillamook thick-cut Mexican blend.
Make-Ahead/Freezer-Friendly Instructions: The filling mixture can be made up to 2 days ahead and refrigerated in a covered container or frozen for up to 3 months.

Pair with

Nutrition Information

Serving size: 1 quesadilla
Calories: 696
Fat: 56 g
Saturated fat: 20 g
Carbohydrates: 48 g
Sugar: 5 g
Fiber: 4 g
Protein: 42 g
Sodium: 1,619 mg
Cholesterol: 126 mg