Chicken and Caramelized Onion Quesadilla brimming with moist chicken, caramelized onions and Gouda cheese for amazing creamy, cheesy flavor. Easy to make for a snack or light weeknight meal plus amazing hack on how to make for a large crowd.
My camera and I have a love-hate relationship. Sometimes, it takes but a few clicks to capture the money shot. Other times it’s a struggle for me to get one decent picture.
Today, especially, I wish I was a more seasoned food photographer. I wish I had the mad skills to give this chicken and caramelized onion quesadilla full justice, to put all that delicious melty gouda cheese, moist chicken morsels, and golden caramelized onions between crisp flour tortillas into one drool-worthy photo. Can you just trust me that these chicken quesadillas are really out of this world amazing?
Quesadillas are a quick and easy treat to make for a midday snack or light meal. With the three tips below, you can have them ready for a big party in no time!
- Use leftover rotisserie chicken instead of poaching chicken breast.
- Make the caramelized onions ahead of time. They’d keep for up to three days in the fridge or up to three months in the freezer.
- Bake the assembled quesadillas in the oven instead of individually toasting in a skillet over the stovetop.
How to Bake Quesadillas
- Lightly coat one side of the flour tortilla with cooking spray or brush with melted butter and arrange in a single layer on a baking sheet.
- Top each tortilla with the desired fillings.
- Place another tortilla to cover toppings and then lightly coat the tops with cooking spray or brush with melted butter.
- Bake in 450° oven for about 8 to 10 minutes or until golden brown and crisp. Remove from the oven and cut into wedges to serve.
These chicken quesadillas with caramelized onions are fantastic on their own but they’re doubly scrumptious with a side of sour cream and guacamole for dipping. Enjoy!
Chicken and Caramelized Onion Quesadilla
- 1/2 pound (two 4-ounces each) boneless, skinless chicken breast
- 1 teaspoon salt
- 1 tablespoon canola oil
- 4 9-inch flour tortillas
- 4 teaspoons butter
- 2 cups Gouda cheese, shredded
For the Caramelized Onions
- 1 teaspoon butter
- 1 teaspoon olive oil
- 2 large onions, peeled and sliced thinly
- 1 teaspoon sugar
- 1/2 teaspoon salt
- In a wide, thick-bottomed skillet over medium heat, heat butter and olive oil until hot and shimmering.
- Add onions and stir until coated with oil. Add sugar and salt.
- Cook, stirring occasionally, for about 5 minutes or until onions begin to sweat.
- Spread onions in the pan and adjust heat to low. Continue to cook, stirring occasionally, for about 30 minutes or until onions are deep golden brown color and wilted.
- Rinse chicken breast and pat dry. Season with salt and pepper to taste.
- In a skillet over medium heat, heat canola oil. Add chicken breast in a single layer and cook for about 4 to 5 minutes on each side or until lightly browned and thermometer inserted in the center reads 165 F.
- Remove from pan and allow to cool to touch. Chop and set keep warm.
- In a wide pan over medium heat, melt one teaspoon of butter. Lay tortilla flat on the pan and sprinkle 1/4 of the cheese on top.
- Place 1/4 of the chopped chicken and 1/4 of the caramelized onions over the cheese.
- When cheese begins to melt, place another tortilla to cover toppings.
- Cook for about 1 to 2 minutes or until tortilla is crisp and golden. Using a spatula, turn to other side and continue to cook until golden and cheese is melted.
- Repeat with remaining tortillas. Cut each quesadilla into two and serve immediately.