Chicken Quesadillas with Cumin Gouda Cheese

Chicken Quesadillas


  • Prep: 15 mins
  • Cook: 20 mins
  • Total: 35 mins
  • Yield: 4 servings
  • Cooking Method: Cooking
  • Recipe Cuisine: Mexican


  • 450gramsskinless boneless chicken breasts
  • 250gramskalleh cumin Gouda cheese
  • 2 tablespoonsextra-virgin olive oil
  • 1large green bell pepper
  • 1large red bell pepper
  • 1large red onion
  • 1/2teaspoonfreshly ground black pepper
  • 1/2teaspoongarlic powder
  • 1/2teaspoonsalt
  • 1/2tablespoonchili powder
  • 1/2teaspoondried oregano
  • 4medium flour tortillas
  • 4tablespoonsspring onion
  • 2tablespoonslow-fat yogurt
  • 2tablespoonsunsalted butter
  • 1/2teaspoonsmoked paprika
  • 8slicestomato
  • Lettuce for serving
  • Sour Creamfor serving

When you want a quick meal, have a busy day, crave a game day appetizer, or having friends over these cheesy heavenly Chicken Quesadillas will save you.  

The flavorful recipe of these crunchy chicken quesadillas makes this zesty food one of your favorites.

This Mexican dish is an absolute delight mostly when mixed with the creamy melted cumin gouda cheese. It is easy to make, convenient, and versatile. You can improvise based on your taste.


Step 1

Start with dicing the boneless skinless chicken breasts. Cut them into tiny cubes. To marinate the meat, put the cubes in a medium bowl, and add two tablespoons of low-fat yogurt, a pinch of salt, and smoked paprika, mix them thoroughly. Set in the fridge for 15 minutes.

Step 2

Heat the olive oil on a frying pan, then add the thinly sliced onion, cook until it looks soft and translucent. Cut the green and red bell pepper into thin slices, and add them to the sautéed onion.

Allow them to cook until caramelized. After three minutes, add the marinated chicken cubes. Stir constantly. Now add the seasoning, salt, pepper, garlic powder, dried oregano, chili powder, and once everything is coated, remove from the heat.

Step 3

In a medium skillet or griddle, heat the unsalted butter on low flame. Gently lay the flour tortillas on it, and fry them for 15 seconds on each side. 

You don’t want the tortillas too crispy or overcooked, just a bit toasted. They should be pliable enough to fold without breaking. After that, let them cool off on a paper towel.

Step 4

It’s time for your delicious chicken gouda quesadillas. Place one of the tortillas on the heated skillet or grill pan. Now, top the half of the tortilla with a heavy sprinkle of your shredded cumin gouda cheese, chicken and vegetable mixture, and thin slices of tomatoes.

Top it with another layer of cumin gouda cheese. Fold the other half of the tortilla over and cook, flipping once, until golden, three minutes per side. Repeat the process with remaining tortillas, cheese, and filling.

Step 5

Once the tortillas are crispy and golden brown, slice them into wedges and serve on a dinner plate, top the pieces with sour cream, and sprinkle some chopped spring onion. 

You can side this delicious meal with different salads, Persian cucumbers, salsas, fries, or roasted vegetables. It will taste better when served warm.

Cooking Notes

The magic combo for a perfect dip is the mixture of a little mayo, taco seasoning, and hot sauce.

The meat and vegetable mixture can be stored in the fridge for almost two days and reheated in the microwave or stovetop.

You can add any other vegetables that you like to the filling like eggplant, broccoli or carrot.  For a vegan recipe, you can use mushrooms or tofu for meaty-like texture. You can swap the chicken with beef or turkey.

If you prefer this dish creamier, mix the cumin gouda with some cheddar cheese, and that will do it.


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