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Bennigan's Chicken Quesadilla Recipe

Craving restaurant-quality food without the restaurant prices? This Bennigan's-inspired chicken quesadilla recipe is your answer! Inspired by a recipe from recipegoldmine.com, this easy recipe is perfect for novice cooks. Juicy chicken simmered in a savory sauce, layered with melted cheese, fresh tomatoes, onions, and a zing of Pace cilantro salsa, all nestled in perfectly crispy tortillas. Prepare for a flavor explosion in just 30 minutes!

Prep Time 15 mins
Cook Time 30 mins
Calories 609 kcal
Protein 86g
Rating 3.9 (10 Reviews)
Bennigan's Chicken Quesadilla 108

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bennigan's Chicken Quesadilla

  • 4 large flour tortillas
  • 1 medium tomato, diced
  • 1/2 medium onion, diced
  • 2 tablespoons butter, softened
  • 2 cups shredded cheddar cheese
  • not used in recipe
  • 1/2 cup water
  • 1 lb boneless skinless chicken breasts
  • 2 tablespoons Pace cilantro salsa
  • 1 tablespoon olive oil (optional, or cooking spray)
  • cooking spray (optional)
  • 1 tablespoon chicken bouillon
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 2 cups shredded Monterey Jack cheese (optional, or as alternative to cheddar)
  • sour cream (for serving, optional)
  • guacamole (for serving, optional)
  • extra salsa (for serving, optional)

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How to Make Bennigan's Chicken Quesadilla

  1. Cook 1 lb boneless, skinless chicken breasts in a large skillet sprayed with cooking spray or 1 tbsp olive oil over medium-high heat until cooked through (about 6-8 minutes per side).
  2. Add ½ cup water and 1 tbsp chicken bouillon to the skillet. Stir in ½ tsp chili powder, ¼ tsp cumin, and ¼ tsp garlic powder. Bring to a simmer and cook until sauce slightly thickens (about 2-3 minutes).
  3. Remove chicken from skillet and shred. Set aside. Keep the sauce in the skillet.
  4. Butter one side of 4 large flour tortillas.
  5. Dice 1 medium tomato and ½ medium onion. Mix together.
  6. Place one tortilla, buttered side down, in the hot skillet.
  7. Layer ingredients on the tortilla as follows: 1 cup shredded cheddar cheese, ½ of the shredded chicken and sauce, tomato/onion mixture, remaining shredded chicken and sauce, 1 cup shredded cheddar cheese, and 2 tbsp Pace cilantro salsa.
  8. Top with another tortilla, buttered side up.
  9. Cook for 3-4 minutes per side, or until golden brown and cheese is melted and bubbly. Use a spatula to gently press down on the quesadilla to ensure even cooking.
  10. If the quesadilla seems too plump in the center, press down with a spatula after flipping.
  11. Let stand for a few minutes before cutting into quarters.
  12. Serve immediately with sour cream, guacamole, or extra salsa for dipping.

Nutrition Information (Approximate per serving)

Sodium

48 g

Sugar

16g

Fat

82g

Carbs

12g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Lunch Main Dish / Dinner Poultry Chicken Recipes The Americas American Mexican Game Day Recipes One Pot Meals 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Lunch Main Dish Poultry Mexican Easy Dietary High Calcium High In Something Meat