Shredded Chicken Quesadilla from Cafe Rio features tender shredded chicken, melted cheese, and fresh cilantro folded inside a warm, toasted flour tortilla, delivering a savory and satisfying blend of flavors and textures.
Equipments
- Slow cooker or pot
- Mixing bowls
- Cutting board
- Chef's knife
- Box grater (for cheese)
- Tongs or spatula
- Skillet or griddle
- Measuring cups and spoons
- Plate (for assembling/serving)
- Aluminum foil (optional, for keeping warm)
Ingredients
- 2 lbs (900g) boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 packet taco seasoning (about 1 oz / 28g)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt, to taste
- Black pepper, to taste
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
- 1/2 cup chopped fresh cilantro
- 6 large flour tortillas
Using boneless, skinless chicken breasts ensures tender, easy-to-shred meat essential for the quesadilla's texture. The combination of shredded Monterey Jack and cheddar cheese provides a creamy and flavorful melt, balancing the spices perfectly. Fresh cilantro adds a bright, herbaceous note that elevates the overall taste. Be mindful to use a quality taco seasoning packet or a well-balanced homemade blend to maintain authentic flavor. You'll recreate the Shredded Chicken Quesadilla from Cafe Rio copycat menu by carefully combining these ingredients inside warm flour tortillas.
Instructions
- Add chicken breasts, chicken broth, olive oil, taco seasoning, garlic powder, onion powder, cumin, chili powder, salt, and pepper to the slow cooker or pot.
- Cook on low for 6-7 hours or high for 3-4 hours (or simmer in pot until chicken is tender and easily shredded).
- Remove chicken from cooker; shred using two forks.
- Return shredded chicken to the broth; mix well.
- In a bowl, mix Monterey Jack and cheddar cheese.
- Heat a skillet or griddle over medium heat.
- Place a tortilla on the cutting board; layer cheese mixture, shredded chicken, more cheese, and chopped cilantro on half of the tortilla.
- Fold tortilla in half over the filling.
- Transfer to the skillet; cook 2–3 minutes per side until golden and cheese melts.
- Remove and repeat with remaining tortillas and filling.
- Slice quesadillas into wedges; serve warm.
Substitution
Shredded Chicken Quesadilla from Cafe Rio copycat menu combines tender shredded chicken seasoned with a blend of spices, melted cheeses, and fresh cilantro inside a toasted flour tortilla for a deliciously satisfying meal. If you don't have Monterey Jack or cheddar cheese, try using a Mexican blend or mozzarella for a similar creamy melt. When cooking the chicken, a slow cooker ensures tender shredding, but you can also poach or bake the chicken for a quicker option. If fresh cilantro is unavailable, dried cilantro or fresh parsley can add a pleasant herbal note. You can warm the assembled quesadilla in a skillet or oven, and using aluminum foil helps keep it warm until serving.
Tips
Ensure the chicken is thoroughly cooked and tender before shredding to achieve the best texture and flavor in your quesadillas. Use a well-heated skillet or griddle to get a perfectly golden and crispy tortilla without burning it, flipping carefully with tongs or a spatula. When layering the cheese and chicken, place cheese on both sides of the shredded chicken to help the quesadilla hold together as it melts. Keep your assembled quesadillas warm by wrapping them in aluminum foil if serving later so your team can enjoy them hot and fresh.
Nutritions
Shredded Chicken Quesadilla from Cafe Rio provides a balanced source of protein from tender chicken breasts, essential for muscle repair and growth. The combination of Monterey Jack and cheddar cheese contributes calcium and vitamin D, supporting bone health. Using large flour tortillas adds carbohydrates for energy, while fresh cilantro offers antioxidants and vitamins A and K. You can enjoy this flavorful meal as a satisfying option that meets your nutritional needs through a blend of macronutrients and micronutrients.
Storage
Store your Shredded Chicken Quesadilla in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor. To reheat, place the quesadilla on a skillet over medium heat until the cheese melts and the tortilla is crisp again, preserving its texture. Avoid microwaving to prevent sogginess and ensure a satisfying, warm meal every time.
Variation or Alternatives
Try substituting rotisserie chicken for cooked shredded chicken to save time without sacrificing flavor. Use corn tortillas instead of flour for a gluten-free option that adds a subtle corn flavor. For extra richness, brush tortillas with melted butter or olive oil before toasting in the skillet to achieve a crispier texture. You can also add diced jalapenos or a sprinkle of smoked paprika to the chicken mixture to enhance the spice profile to suit your taste.
Allergies
Shredded Chicken Quesadilla contains dairy from Monterey Jack and cheddar cheeses, which may trigger allergic reactions in individuals with lactose intolerance or a milk allergy. The flour tortillas include gluten, making the quesadilla unsuitable for those with celiac disease or gluten sensitivity. Your risk of an allergic reaction can also increase if you're sensitive to spices such as garlic powder, onion powder, or chili powder used in the taco seasoning.
Why this recipe?
The Shredded Chicken Quesadilla from Cafe Rio offers a perfect blend of tender, marinated chicken enveloped in a crispy, golden tortilla, delivering a satisfying crunch with every bite. Flavorful ingredients like melted cheese, fresh pico de gallo, and a hint of zesty seasoning create a memorable taste profile that keeps customers coming back. Making the copycat version allows you to recreate this delicious experience at home, customizing the spice level and ingredients to suit your preferences. Your homemade quesadilla can capture the same balance of textures and flavors, making it worth the effort to try.