Chicken and Goat Cheese Quesadillas Recipe

Name: Chicken and Goat Cheese Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chicken stock; 2 jalapenos, sliced; 2 tablespoons chopped cilantro; 2 tablespoons fresh lime juice; 2 tablespoons olive oil; 1 chicken breast half; 1/2 red onion, sliced into 1/4-inch thick rounds; 3 (8-inch) flour tortillas; 1 1/2 cups crumbled soft goat cheese; 1/2 cup shredded Monterey Jack cheese; 1 tablespoon basil, cut into chiffonade (thin strips); Melted butter, for brushing; Sour cream, chopped cilantro, for garnish

Servings: persons

1/2 cup chicken stock
2 jalapenos, sliced
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 chicken breast half
1/2 red onion, sliced into 1/4-inch thick rounds
3 (8-inch) flour tortillas
1 1/2 cups crumbled soft goat cheese
1/2 cup shredded Monterey Jack cheese
1 tablespoon basil, cut into chiffonade (thin strips)
Melted butter, for brushing
Sour cream, chopped cilantro, for garnish

1
In a blender or food processor combine first 5 ingredients and blend until smooth.
2
In a shallow nonreactive pan pour blender mixture over chicken breast half and set aside to marinate, covered and refrigerated, 4 hours.
3
Preheat a grill or broiler.
4
Grill or broil chicken and onions 2 to 3 minutes on each side, until chicken is just cooked through and onions are browned.
5
Thinly slice chicken.
6
Preheat oven to 400 degrees and butter an 8-inch round cake pan.
7
In pan, layer one tortilla and sprinkle with half of chicken, onion, cheeses and basil.
8
Top with a tortilla and sprinkle with remaining filling ingredients.
9
Top with third tortilla and brush top with butter.
10
Bake for 15 minutes, or until lightly browned and cheeses have melted.
11
Let rest 5 minutes before cutting into quarters.
12
Serve garnished sour cream and cilantro.

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup chicken stock, 2 jalapenos, sliced, 2 tablespoons chopped cilantro, 2 tablespoons fresh lime juice, and more.

Yes, Chicken and Goat Cheese Quesadillas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Goat Cheese Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions