chicken quesadilla with caramelized onion & corn salsa

A cheesy weeknight smash

Quesadillas are one of my absolute favorite Mexican foods. What’s not to love about crispy tortillas oozing with melty cheese and topped with flavorful salsa and other veggies. This recipe has a simple filling of spiced chicken, peppers, and lots of cheese, while the salsa is the main star of the dish. Made with fresh sweet corn and balsamic glazed caramelized onion, it’s a unique salsa that you’re going to want over and over again. The best way to cook the quesadillas is in a large, cast-iron skillet. You’ll want to use plenty of oil to make them extra crispy on both sides!

⟶ the recipe

Chicken quesadilla with caramelized onion & corn salsa

ingredients

2 chicken breasts, cut into large pieces

2 bell peppers, diced

½ teaspoon ground chili pepper

½ teaspoon paprika

½ teaspoon cumin

½ teaspoon onion powder

½ teaspoon garlic powder

1 teaspoon dried oregano

2 cups shredded Mexican blend cheese (see notes)

6 flour tortillas

Onion & corn salsa

1 red onion, diced

1 tablespoon extra-virgin olive oil

2 tablespoons balsamic vinegar

2 teaspoons sugar

Pinch of salt

4 ears of corn, shucked

Juice of 1 lime

1 tablespoon chopped cilantro

Prep time

45 minutes

Cook time

1 hour

Total time

1 hour 45 minutes

6 servings

instructions

Place chicken in a pot of boiling water until fully cooked through. Transfer to a large bowl and set aside.

In a large cast-iron skillet, heat some olive oil on medium-low heat. Add the bell peppers, and sauté for about 10 minutes, until softened. Season with salt and pepper, and remove from heat. Once chicken is cool enough to touch, use your hands to shred it into small pieces. Add the peppers to the bowl with the chicken.

In a small bowl, stir together the chili pepper, paprika, cumin, onion powder, garlic powder, oregano, and a pinch each of salt and pepper. Stir until spices are combined, and then add the mixture to the bowl with the chicken and peppers. Stir to fully coat the chicken and veggies. Set the bowl aside.

Now, make the salsa. Add the onion to a large skillet with the oil, balsamic vinegar, sugar, and a pinch of salt. Sauté on low heat until the onions have caramelized and the liquid has evaporated. Stir the onions occasionally. Once you’re scraping brown bits from the bottom of the pan, the onions should be close to done.

Meanwhile, add the corn to a large pot of boiling water. Blanche for about 3 minutes, then using tongs, transfer the corn to a large bowl of ice water to cease the cooking. Once corn has cooled, transfer the ears to a large plate. Using a sharp knife, slice the kernels off each ear, then transfer the kernels to a medium bowl.

Once onions have finished caramelizing, remove them from the heat and allow them to cool off for a few minutes. Then, add them to the bowl with the corn. Add the lime juice and chopped cilantro, and stir.

To make the quesadillas, heat some oil on the cast-iron skillet you used for the peppers. Spread an even layer of cheese on half of a tortilla. Add the chicken and pepper mixture on top, and then top with more cheese. Fold the other half of the tortilla on top, and press together. You shouldn’t have any cheese or chicken mixture coming out of the opening.

Place the tortilla on the skillet, and cook for about 3 minutes, until cheese has melted. Flip quesadilla, and cook the other side for another few minutes. Once cheese has fully melted and the outside of the tortilla is lightly browned, transfer it to a large, wooden cutting board.

Repeat the process with the other tortillas, until you have 6 quesadillas. Cut each quesadilla into thirds, and serve topped with the onion and corn salsa.

⟶ recipe notes

I used a Mexican cheese blend for this recipe, but you can blend your own cheeses using a mix of cheddar, Monterey jack, colby, or even pepper jack for a little spice. You can also top the quesadillas with grated cotija or fresh queso

⟶ modifications

I would recommend flour tortillas, but you can also use corn or a flour and corn blend. Corn tortillas are delish, but they do fall apart quite easily, so you may end up with some cheese oozing out of the cracks!