Description
This Paprika Chicken Quesadillas recipe features tender chicken breasts seasoned with a flavorful paprika rub, paired with melty mozzarella and tangy feta cheeses folded inside warm tortillas. Served alongside a vibrant sweet corn stir-fry with zucchini and red bell pepper sautéed in garlic butter, this dish combines smoky, cheesy, and fresh vegetable flavors for a satisfying and quick meal perfect for lunch or dinner.
Ingredients
Scale
For the Paprika Chicken Quesadillas
- 2 Boneless, Skinless Chicken Breasts
- 2 teaspoons Paprika
- 3/4 teaspoon Brown Sugar
- 1/4 teaspoon Crushed Red Pepper Flakes
- 2 tablespoons Olive Oil (for cooking chicken)
- 2 Tortillas
- 1 Tomato, sliced or chopped
- 1/2 cup Shredded Mozzarella Cheese
- 1/3 cup Feta Cheese
- 1/3 cup Fresh Parsley, chopped
- 1 teaspoon Olive Oil (for quesadilla cooking)
For the Sweet Corn Stir-Fry
- 2 ears Corn, kernels removed
- 1 Zucchini, sliced
- 1 Red Bell Pepper, sliced
- 2 tablespoons Unsalted Butter
- 2 tablespoons Olive Oil
- 3 cloves Garlic, minced
- 3 tablespoons Fresh Parsley, chopped
- Kosher Salt, to taste
- Ground Black Pepper, to taste
Instructions
- Prepare the Paprika Rub: In a small bowl, combine paprika, brown sugar, and crushed red pepper flakes to create a flavorful seasoning mix. Rub this mixture evenly over both boneless, skinless chicken breasts, ensuring they are well coated for maximum taste.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook until browned on both sides, approximately 6-9 minutes total, turning once. Once cooked through, remove from the skillet and slice into strips. Set aside.
- Assemble the Quesadillas: Lay out the two tortillas on a flat surface. Evenly divide the cooked chicken strips, sliced tomato, shredded mozzarella cheese, feta cheese, and chopped fresh parsley between the tortillas. Fold each tortilla in half, gently pressing to combine the fillings.
- Cook the Quesadillas: Warm about one teaspoon of olive oil in a large skillet over medium heat. Place the folded quesadillas in the skillet and cook for 4-5 minutes per side, or until each side is golden brown and the cheese has melted. Remove from skillet and keep warm.
- Sauté the Garlic: In a separate large skillet over medium heat, melt 2 tablespoons of unsalted butter together with 2 tablespoons of olive oil. Add the minced garlic and sauté for about 2 minutes until fragrant but not browned.
- Cook the Vegetables: Add the sliced zucchini, corn kernels, and red bell pepper to the garlic butter mixture. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender but still crisp. Remove the skillet from heat, stir in the fresh parsley, and season to taste with kosher salt and ground black pepper.
- Serve: Plate the sweet corn stir-fry alongside the warm paprika chicken quesadillas. Serve immediately and enjoy this delightful combination of smoky, cheesy quesadillas and flavorful vegetable stir-fry.
Notes
- Use fresh corn on the cob for the best flavor; remove kernels using a sharp knife.
- Adjust the crushed red pepper flakes according to your preferred spice level.
- For extra crisp quesadillas, cook over medium heat and press gently with a spatula.
- Feel free to substitute or add other vegetables to the stir-fry such as mushrooms or snap peas.
- Leftover quesadillas can be reheated in a skillet or air fryer to regain their crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Paprika Chicken Quesadillas, Sweet Corn Stirfry, Chicken Quesadilla Recipe, Quick Dinner, Easy Mexican-Inspired Dish
