Cilantro-Lime Chicken Quesadillas

Everybody loves a quesadilla but this quesadilla is a level up from just your standard. This is a great recipe to use your leftover cooked chicken but if you don't have any, well, let's get that going. To make a quick and fast and flavorful chicken, you're going to place a chicken breast in between a sheet of saran wrap or cling wrap. Go ahead and cover that up. We're trying to mitigate the juices flying. Using a mallet or a rolling pin, we're going to pound this chicken flat. Chicken breasts are not the most even cuts of meat and so we're trying to make that as even as possible because it's going to help it cook even. And now we're going to season it up with a little bit of cumin, salt, and pepper. Make sure you get both sides of that chicken breast. Now that it's seasoned up, we're going to head over to the stove. Over at the stove, over medium-high heat, we're going to heat up a couple tablespoons of olive oil. Once that's hot and shimmering, we'll place that chicken breast into that pan. We're going to let this cook for about 5 minutes per side until the internal temperature of that chicken is 165 degrees Fahrenheit. Our chicken is now finished cooking so we're going to remove that from the skillet and just set it aside. We're not even going to start slicing into that for about 5 minutes or so. Really let that chicken rest. It's important to let that chicken rest because it's going to help those juices redistribute throughout that chicken instead of them just leaking out all over the place right when you cut it. While your chicken is resting, we're going to cook the onions in the same skillet that the chicken was. We've got 1 onion that is diced up and we're just going to sauté that in that residual oil and juices of the chicken. Let that cook for about 5 minutes. Okay our onions are cooked just how I want them, a little bit browned up, softened, and they're perfect. So go ahead turn off the heat, remove the onions from the stove, and we're going to pour those into a bowl. To the sautéed onions I'm going to be adding in 1 3rd cup of fresh chopped cilantro and 2 tablespoons of lime juice. Give that a mix. Then we're going to chop up that chicken into 1 4th inch slices. Now it's just time to assemble the quesadillas. We're going to take about 1 4th cup of that cheese, place it on the bottom of the tortilla, put 1 4th of that onion cilantro lime mixture on top of that, and then 1 4th of that cooked chicken. Finish that off with another 1 4th cup of that cheese. And of course if you always want more cheese you can do that. Make the food how you want to. Then get another tortilla and put it on top of that and it's going to be ready for the skillet. You know it's ready to flip when it's been about 2 to 3 minutes and those cheese layers have stuck together making that all one beautiful quesadilla. We're going to flip that and let it cook for another 2 to 3 minutes. If you want to give that a little pop of flavor what you can do is give it a little spritz of cooking oil and a sprinkle of seasoning salt. Once that tortilla is nice and crispy you are ready to eat. Thanks for watching. You can find more restaurant quality recipes that you can easily make at home over on our website. We'll see you later.