Sweet and Tangy Chicken Quesadillas (2024)

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Serving hot Sweet and Tangy Chicken Quesadillas with melted cheese and secret ingredient that packs a punch of flavor!

Life is too short to eat mediocre quesadillas.

At least that’s my philosophy. When dining out, there are usually so many intriguing options, Isteer clear of plain-jane chicken quesadillas on the menu.

However, cooking quesadillas at home provides the opportunity to bumpthe flavorto new levels of goodness.

I like to sneak in unexpected ingredients, like a veggieyou wouldn’t normally find in quesadillas, or something to add a little zip.

Recently I made a batch of quesadillas that my family absolutely adored.

I call them Sweet and Tangy Chicken Quesadillas, because of the zippy sauce the chicken is cooked in.

Want to try them?

Sauté the chicken in a blend of Musselman’s Apple Butter, cayenne pepper sauce, and apple cider vinegar.

The apple butter provides a deep rich sweetness that creates a perfect base for this spicy, tangy sauce.

Ingredients

US Customary - Metric

1 1/4 pound chicken breast or tenders
1 red onion sliced
1 orange bell pepper seeded and sliced
1 tablespoon butter
1/2 cup Musselman's Apple Butter
2 tablespoons cayenne pepper sauce
4 teaspoons Musselman's Apple Cider Vinegar
8 large wheat tortillas
3 cups shredded Mexican blend cheese at room temperature
1/4 cup chopped cilantro

Instructions

Preheat a large nonstick skillet to medium-high heat. Chop the chicken into bite-size pieces and set aside. When the skillet is hot, add the sliced onions and sear for 2 minutes to soften and char the edges, flipping once. Move the onions to a plate and sear the sliced peppers for 2 minutes until slightly charred. Move the peppers to the plate as well.
Add the butter to the skillet. Once melted, add the chicken pieces. Salt and pepper liberally, then brown for 2 minutes per side. Add the apple butter, cayenne pepper sauce, and vinegar. Stir to combine and let the mixture simmer another 2 minutes. Then turn off the heat and stir to coat the chicken in the sauce. Move the chicken to the holding plate as well.
Lower the heat to medium-low and add the first tortilla to a clean nonstickskillet. Sprinkle it with a heaping 1/4 cup cheese. Spread one-quarter of the onions, peppers, and chicken over the top. Then sprinkle with fresh cilantro. Sprinkle another 1/4 cup cheese over the top and cover with a second tortilla.
Wait to flip the quesadilla until the bottom tortilla is golden brown, and the cheese has started to melt tohold everything together. Place a flat spatula under the bottom tortilla, and another on the top tortilla. Then quickly flip the quesadilla. Brown the bottom tortilla, then move to a warming drawer or warm oven to keep crisp.Repeat with the remaining ingredients. Once all 4 quesadillas of cooked, cut them into wedges and serve warm!

Nutrition

Serving: 1g, Calories: 1170kcal, Carbohydrates: 67g, Protein: 81g, Fat: 63g, Saturated Fat: 35g, Cholesterol: 267mg, Sodium: 2235mg, Potassium: 810mg, Fiber: 8g, Sugar: 21g, Vitamin A: 2300IU, Vitamin C: 42.2mg, Calcium: 1351mg, Iron: 4.1mg

Course: Lunch, Snack

Cuisine: American, Mexican

Author: Sommer Collier

Making this recipe?Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Disclosure: This post is sponsored by Musselman’s Apple Butter. All apple-loving opinions are my own.

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