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Dinner recipe · from the recipe book

Chicken Thigh Quesadillas with Fresh Tomato Salsa

Crisp, golden flour tortillas hold juicy chili-spiced chicken thighs, sweet peppers and melty mozzarella, with a bright, chunky tomato salsa spooned on top.

Chicken Thigh Quesadillas with Fresh Tomato Salsa

Ingredients

  • 1 lb450 gChicken thighs, boneless skinlesstrimmed and cut into thin strips
  • 8 tortillas392 gFlour tortillas, 8-inch
  • 4 oz120 gPart-skim mozzarellashredded
  • 1 cup chopped150 gRed bell pepperthinly sliced
  • 1 medium110 gYellow onionthinly sliced
  • 2½ medium300 gTomatoesseeded and finely diced
  • ¼ cup chopped40 gRed onionfinely diced
  • 1 whole14 gJalapeñoseeded and minced
  • ¾ cup chopped12 gFresh cilantrochopped
  • 2 tbsp30 gLime juice
  • 1½ tbsp20 gCanola oil
  • 1½ tsp4 gChili powder
  • 1½ tsp3 gGround cumin
  • 2 cloves6 gGarlicminced
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Make the salsa first: in a bowl, stir together the tomato, red onion, jalapeño, cilantro and lime juice; season with about a quarter of the salt and set aside.
  2. In another bowl, toss the chicken thigh strips with the chili powder, cumin, black pepper and the remaining three quarters of the salt.
  3. Heat half the canola oil in a large skillet over medium-high heat. Add the yellow onion and red bell pepper and cook 5 minutes until softened, then stir in the garlic for 30 seconds.
  4. Push the vegetables to the side, add the seasoned chicken and cook, stirring, 6 to 8 minutes until browned and the chicken reaches 165°F (74°C). Transfer the chicken and vegetables to a plate and wipe out the skillet.
  5. Lay out the 8 flour tortillas. Sprinkle half of each tortilla with an eighth of the mozzarella, top with an eighth of the chicken mixture, and fold over.
  6. Set the skillet over medium heat and brush it with a quarter of the remaining canola oil. Cook 2 quesadillas at a time for 2 to 3 minutes per side until golden and the cheese melts, using another quarter of the remaining oil for each of the other three batches.
  7. Cut each quesadilla into wedges and serve 2 per person with the tomato salsa spooned over or alongside.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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