Description
A crispy, cheesy skillet quesadilla filled with shawarma-spiced chicken, tender red onion, and a creamy garlic finish. It is bold, cozy, and perfect for an easy dinner with big flavor.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs
- 1/2 cup plain Greek yogurt
- 1 tablespoon olive oil
- 3 tablespoons lemon juice, divided
- 4 cloves garlic, divided
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 small red onion, thinly sliced
- 1 cup shredded mozzarella cheese
- 1 cup shredded Monterey Jack cheese
- 4 large flour tortillas
- 2 tablespoons chopped fresh parsley
- 2 tablespoons butter
Instructions
- In a medium bowl, combine the chicken thighs, Greek yogurt, olive oil, 2 tablespoons lemon juice, 3 minced cloves garlic, cumin, paprika, coriander, turmeric, garlic powder, onion powder, 1/4 teaspoon salt, and black pepper. Toss well to coat.
- In a small bowl, mix the remaining 1 tablespoon lemon juice, remaining 1 clove grated garlic, remaining 1/4 teaspoon salt, and a few spoonfuls of the yogurt mixture clinging to the bowl to create a quick creamy garlic drizzle. Set aside.
- Heat a large skillet over medium heat and melt 1 tablespoon butter. Add the marinated chicken and sliced red onion. Cook for 8 to 10 minutes, stirring occasionally, until the chicken is cooked through and lightly charred and the onion is softened.
- Transfer the chicken mixture to a cutting board and roughly chop into bite-size pieces.
- Lay out the tortillas. Divide the mozzarella and Monterey Jack over one half of each tortilla. Top with the chopped chicken mixture and parsley, then fold each tortilla over.
- Melt the remaining 1 tablespoon butter in the skillet over medium heat. Cook the folded tortillas, in batches if needed, for 2 to 3 minutes per side until golden brown and crisp and the cheese is fully melted.
- Rest for 1 minute, slice into wedges, and serve with the creamy garlic drizzle on top or on the side.
Notes
- Marinate the chicken longer for deeper flavor if you have extra time.
- Use medium heat so the tortillas crisp slowly while the cheese melts properly.
- Reheat leftovers in a skillet for the best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 4g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 135mg