The John Coctostan Quesadilla from Moe's features tender grilled chicken, melted cheddar and Monterey Jack cheeses, fresh pico de gallo, and a hint of smoky chipotle sauce, all folded inside a warm, toasted flour tortilla, delivering a flavorful blend of creamy, spicy, and savory bites.
Equipments
- Grill or grill pan
- Cheese grater
- Mixing bowl
- Knife
- Cutting board
- Spoon or ladle
- Spatula
- Skillet or flat-top griddle
- Tongs
- Plate
Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 medium tomatoes
- 1/2 small red onion
- 1/4 cup fresh cilantro
- 1 small jalapeño (optional)
- 1 tablespoon lime juice
- 1/2 teaspoon salt (for pico de gallo)
- 4 large flour tortillas
- 1/4 cup chipotle sauce
Use boneless, skinless chicken breast for tenderness and marinate it with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper to enhance flavor. Shredded cheddar and Monterey Jack cheeses melt smoothly and provide a creamy, savory base for the quesadilla. Fresh pico de gallo, made from ripe tomatoes, red onion, cilantro, jalapeno, lime juice, and salt, adds a bright and zesty contrast to the smoked chipotle sauce. Warm your flour tortillas on a skillet or grill pan to achieve a crispy texture that holds all the flavorful ingredients inside. Your John Coctostan Quesadilla from Moe's copycat menu promises a perfect balance of creamy, spicy, and smoky bites in every fold.
Instructions
- Instructions:
- Preheat grill or grill pan to medium-high heat.
- In a mixing bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Coat chicken breast with spice mixture.
- Grill chicken for 5-7 minutes per side or until fully cooked.
- Remove chicken from grill and let rest for 5 minutes.
- Dice chicken into small, bite-sized pieces.
- Dice tomatoes, red onion, cilantro, and jalapeño (if using) on cutting board.
- In a bowl, combine tomatoes, onion, cilantro, jalapeño, lime juice, and salt to make pico de gallo.
- Grate cheddar and Monterey Jack cheeses.
- Lay a flour tortilla flat on a plate.
- Sprinkle a quarter of the cheddar and Monterey Jack cheeses evenly over half of the tortilla.
- Layer grilled chicken pieces over the cheese.
- Spoon pico de gallo evenly over chicken.
- Drizzle chipotle sauce over the fillings.
- Fold the tortilla in half to enclose the fillings.
- Heat skillet or flat-top griddle over medium heat.
- Cook folded quesadilla for 2-3 minutes on each side, pressing gently with a spatula, until golden brown and cheese is melted.
- Remove quesadilla from pan with tongs and place on a plate.
- Let cool for 2 minutes.
- Cut into wedges and serve.
Substitution
The John Coctostan Quesadilla from Moe's is a delicious blend of grilled chicken, cheddar and Monterey Jack cheeses, fresh pico de gallo, and smoky chipotle sauce wrapped in a toasted flour tortilla. If fresh jalapeno is unavailable, feel free to substitute with a pinch of cayenne pepper or chili flakes to maintain the heat level. Using a skillet instead of a grill pan works well for cooking the chicken and toasting the quesadilla evenly. Fresh lime juice in the pico de gallo can be replaced with a splash of vinegar for a tangy kick if needed. You can customize your quesadilla by swapping out cheeses, but choosing varieties that melt well helps preserve the creamy texture.
Tips
Ensure the grill is properly preheated to medium-high before cooking the chicken to achieve a juicy, evenly cooked result. Allow the grilled chicken to rest for 5 minutes after cooking to retain its moisture, which improves the texture in your quesadilla. When assembling, distribute the shredded cheddar and Monterey Jack cheeses evenly to guarantee complete melting and a creamy, cohesive filling. Use a spatula to press the quesadilla gently while cooking in the skillet, which helps create a crispy exterior and ensures the cheese melts thoroughly.
Nutritions
The John Coctostan Quesadilla offers a balanced source of protein, primarily from the grilled chicken breast, which supports muscle repair and growth. Cheddar and Monterey Jack cheeses contribute calcium and vitamin D, essential for bone health. The fresh pico de gallo adds vitamins A and C, along with antioxidants that promote immune function. Your meal also includes healthy fats from olive oil and a moderate amount of fiber from the tomatoes and cilantro, enhancing digestion and satiety.
Storage
Store your John Coctostan Quesadilla wrapped tightly in aluminum foil or plastic wrap to maintain freshness and prevent moisture loss. Keep it refrigerated and consume within 2 days to ensure the grilled chicken and melted cheeses stay safe and flavorful. For reheating, use a skillet over medium heat to restore the crispy tortilla texture and melt the cheese evenly without drying out the filling.
Variation or Alternatives
You can swap the grilled chicken for seasoned shrimp or sauteed mushrooms to create delicious seafood or vegetarian variations. Using a blend of pepper jack and gouda cheeses instead of cheddar and Monterey Jack will add a smoky and creamy twist to the quesadilla. For a healthier option, try whole wheat or corn tortillas, which provide extra fiber and a slightly different texture. Consider adding avocado slices or a drizzle of sour cream to enhance the creaminess and balance the smoky chipotle sauce.
Allergies
Your John Coctostan Quesadilla contains common allergens such as dairy from cheddar and Monterey Jack cheeses and gluten from the flour tortillas, which may trigger reactions in individuals with lactose intolerance or gluten sensitivity. The chicken and spices are generally safe but could cause issues for those with specific poultry or spice allergies. If you have known food allergies or sensitivities, carefully review ingredient labels and consider substitutes to ensure your meal is safe.
Why this recipe?
John Coctostan Quesadilla from Moe's restaurant stands out due to its perfectly grilled tortillas filled with a blend of melted cheeses and savory fillings, delivering a rich and satisfying flavor. The combination of fresh ingredients like seasoned chicken, sauteed onions, and peppers creates a balanced, flavorful bite that appeals to diverse palates. Your taste buds will appreciate the unique smoky notes and creamy textures that make this quesadilla a fan favorite. Attempting a copycat version allows you to enjoy this crave-worthy dish at home, customizing spiciness and ingredients to perfectly suit your preferences.