Chicken Quesadillas from Bar Louie feature tender grilled chicken, melted cheddar and Monterey Jack cheeses, and sauteed bell peppers folded inside a golden, toasted flour tortilla, delivering a flavorful and crispy Mexican-inspired snack.
Equipments
- Grill or grill pan
- Skillet or frying pan
- Spatula
- Chef’s knife
- Cutting board
- Cheese grater
- Mixing bowl
- Measuring cups/spoons
- Plate
Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt
- Black pepper
- 1 cup (115g) shredded cheddar cheese
- 1 cup (115g) shredded Monterey Jack cheese
- 1 cup (120g) bell peppers (red and green), thinly sliced
- 1/2 cup (60g) yellow onion, thinly sliced
- 4 large (10-inch) flour tortillas
- Cooking spray or additional oil for toasting
Selecting boneless, skinless chicken breast ensures tender meat that cooks evenly for your quesadillas. Using a blend of shredded cheddar and Monterey Jack cheeses provides a perfect balance of sharpness and creaminess to enhance flavor. Thinly sliced bell peppers and onions should be sauteed just until tender to maintain their crunch and vibrant color. Seasoning the chicken with chili powder, cumin, garlic powder, and onion powder adds a smoky, savory profile that complements the tortilla's crispiness. Your homemade Chicken Quesadillas from Bar Louie copycat menu will deliver an authentic Mexican-inspired snack with a golden, toasted finish.
Instructions
- Instructions:
- Preheat grill or grill pan over medium-high heat.
- In a mixing bowl, combine chicken, olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Grill chicken for 5-7 minutes per side until cooked through.
- Remove chicken from grill, let rest, then slice thinly.
- Heat skillet over medium heat; add a drizzle of oil or cooking spray.
- Sauté bell peppers and onions until softened, about 3-4 minutes; set aside.
- Lay out tortillas on a cutting board.
- Evenly distribute cheddar and Monterey Jack cheese on half of each tortilla.
- Add sliced grilled chicken and sautéed vegetables on top of cheese.
- Fold tortillas in half to enclose filling.
- Wipe skillet clean and return to medium heat; lightly grease.
- Cook quesadillas 2-3 minutes per side, pressing gently with a spatula, until tortillas are golden and cheese melts.
- Transfer to a plate and let cool slightly.
- Slice into wedges and serve.
Substitution
Chicken Quesadillas from Bar Louie copycat menu require tender grilled chicken and a blend of cheddar and Monterey Jack cheeses for authentic flavor and texture. If you prefer, substitute chicken breast with thigh meat for juicier results or use pre-cooked rotisserie chicken to save time. Bell peppers can be replaced with sauteed mushrooms or zucchini for a different vegetable twist. Use corn tortillas instead of flour for a gluten-free option, noting they may be more fragile during folding. Your quesadillas will crisp best when cooked over medium heat using a lightly oiled skillet or grill pan to prevent sticking.
Tips
Make sure to let the grilled chicken rest for a few minutes before slicing to retain its juiciness and flavor. Use a medium heat on the skillet to prevent tortillas from burning while ensuring cheese melts thoroughly inside. When sauteing bell peppers and onions, cook just until softened to maintain their texture and vibrant color. Your quesadillas will have the perfect balance of crispy exterior and melty, flavorful filling with these simple steps.
Nutritions
Chicken quesadillas from Bar Louie provide a balanced mix of protein and fat, with 1 lb of grilled chicken breast offering approximately 100 grams of lean protein to support muscle maintenance and repair. The combination of cheddar and Monterey Jack cheeses delivers about 400-450 calories from fat and protein, contributing essential calcium and vitamin D for bone health. Sauteed bell peppers and onions add fiber, vitamins A and C, and antioxidants that enhance your immune system and promote digestion. Your meal contains roughly 700-900 calories depending on portion size and cooking oil used, making it a hearty and satisfying choice for a Mexican-inspired dish.
Storage
Store your leftover chicken quesadillas in an airtight container and refrigerate for up to 3 days to maintain freshness. Reheat them in a skillet or oven at 350degF (175degC) for 5-7 minutes to restore the crispy texture and melted cheese. Avoid microwaving, as it can make the tortillas soggy and the filling less appetizing.
Variation or Alternatives
Swap grilled chicken for shredded rotisserie chicken to save time without sacrificing flavor. Use pepper jack cheese instead of Monterey Jack for a spicier kick that enhances the quesadilla's taste. Incorporate diced jalapenos or a dash of hot sauce into the sauteed bell peppers and onions to amp up heat. You can also try whole wheat tortillas for a healthier twist while maintaining the crispy texture.
Allergies
Chicken Quesadillas from Bar Louie contain common allergens such as dairy from cheddar and Monterey Jack cheeses and gluten from the flour tortillas. People with allergies to dairy or gluten should be cautious when enjoying this dish. Your risk of allergic reaction can be reduced by requesting modifications like gluten-free tortillas or dairy-free cheese alternatives.
Why this recipe?
Bar Louie's Chicken Quesadillas are favored for their perfectly grilled chicken, melted cheese blend, and fresh, vibrant ingredients wrapped in a crispy tortilla, delivering a satisfying balance of flavors and textures. The quesadilla offers a hearty portion, making it an ideal option for a fulfilling appetizer or main dish. Making a copycat version allows you to recreate this delicious experience at home, customizing spice levels and ingredient quality to suit your taste. Your homemade quesadillas can match the restaurant's quality while providing the comfort of a freshly made meal.