Quesadillas from El Pollo Loco feature tender, marinated grilled chicken and melted cheddar cheese folded inside a warm, toasted flour tortilla, delivering a savory and cheesy flavor with a satisfying crunch.
Equipments
- Grill or stovetop grill pan
- Tongs
- Chef's knife
- Cutting board
- Mixing bowl
- Cheese grater
- Spatula
- Large skillet or frying pan
- Plate
Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 4 large flour tortillas
Marinating the boneless, skinless chicken breast in lime juice and olive oil enhances tenderness and infuses the meat with citrusy flavor. Using a blend of chili powder, ground cumin, garlic powder, onion powder, and smoked paprika ensures a balanced and smoky seasoning profile. Shredded cheddar cheese is essential for the classic creamy and melty texture inside the quesadilla. Warm flour tortillas allow for easy folding and achieve a crispy exterior when toasted on a grill or skillet. Your quesadillas from the El Pollo Loco copycat menu will capture the signature savory taste and satisfying crunch that make this dish a favorite.
Instructions
- Instructions:
- In a mixing bowl, combine lime juice, olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Add chicken breasts to the marinade, coat well, and refrigerate for at least 30 minutes.
- Preheat the grill or stovetop grill pan over medium-high heat.
- Remove chicken from marinade and grill for 5-7 minutes per side, or until fully cooked.
- Transfer grilled chicken to a cutting board and let rest for 5 minutes, then slice into thin strips.
- Heat a large skillet or frying pan over medium heat.
- Place one flour tortilla in the skillet and sprinkle half of one side with ½ cup shredded cheddar cheese.
- Top cheese with sliced grilled chicken.
- Sprinkle additional ½ cup cheese over chicken, then fold tortilla in half.
- Cook quesadilla for 2-3 minutes per side, using a spatula to flip, until tortilla is toasted and cheese is melted.
- Remove from skillet and place on plate; repeat with remaining tortillas and filling.
- Cut quesadillas into wedges and serve warm.
Substitution
Quesadillas from El Pollo Loco copycat menu combine juicy marinated grilled chicken with rich melted cheddar cheese, all wrapped inside a crispy toasted flour tortilla. If fresh lime juice is unavailable, bottled lime juice or a splash of lemon juice can be used as substitutes without significantly altering the flavor profile. In case you don't have smoked paprika, substituting with regular paprika mixed with a pinch of cayenne pepper will add a similar smoky heat. You can cook the chicken on a stovetop grill pan or in a regular skillet if a grill is not accessible, just be sure to get a good sear for optimal taste. When shredding cheese, pre-shredded cheddar can be used, but freshly grated cheese melts more smoothly and enhances the texture of your quesadillas.
Tips
Marinate your chicken for at least 30 minutes to ensure maximum flavor infusion and tenderness during grilling. Let the grilled chicken rest for 5 minutes before slicing; this helps retain the juices and keeps the meat moist. Use medium heat when toasting the quesadilla to get a crispy tortilla without burning while melting the cheddar cheese thoroughly. When assembling, evenly distribute the cheese and chicken to avoid uneven cooking and ensure each bite contains a perfect balance of flavors for your enjoyment.
Nutritions
El Pollo Loco quesadillas provide a balanced source of protein from the marinated grilled chicken breast, essential for muscle repair and growth. The shredded cheddar cheese adds calcium and vitamin D, supporting bone health, while contributing a rich, creamy texture. Flour tortillas offer carbohydrates, fueling your energy needs during the day. The combination of spices and olive oil in the marinade also contributes antioxidants and heart-healthy fats to your meal.
Storage
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days to maintain their flavor and texture. You can reheat them on a skillet over medium heat to restore the crispy tortilla and melted cheese. For longer storage, wrap quesadillas tightly in foil and freeze for up to 2 months, reheating directly from frozen on a low heat to avoid sogginess.
Variation or Alternatives
You can swap cheddar cheese with Monterey Jack or pepper jack for a creamier or spicier twist. Consider using corn tortillas instead of flour for a gluten-free option that adds a corn flavor. Marinate the chicken overnight to enhance the depth of flavor and tenderness. For a smoky aroma, try grilling the quesadillas briefly on an open flame or charcoal grill after assembling.
Allergies
Quesadillas from El Pollo Loco contain common allergens such as dairy from the shredded cheddar cheese and gluten from the flour tortillas. The chicken marinade includes various spices, which for some individuals might trigger sensitivities or allergies, especially to chili powder or garlic powder. If you have known allergies to these ingredients, it's important to verify with the restaurant or choose alternative options.
Why this recipe?
Quesadillas from El Pollo Loco are loved for their perfectly grilled, marinated chicken encased in a crispy, golden tortilla with melted cheese and flavorful spices. The restaurant's signature citrus-marinated flame-grilled chicken adds a unique zest that sets their quesadillas apart from typical offerings. Making a copycat version allows your kitchen to recreate that irresistible blend of smoky, tangy, and cheesy flavors, delivering a satisfying meal at home. Your efforts to replicate this fan-favorite dish bring a delicious, budget-friendly comfort food experience straight to your table.