Ultimate Crispy Chicken Tender Quesadilla with Homemade Sun-Dried Tomato Chutney
Elevate your weeknight meal or lunch routine with our incredible Chicken Tender Quesadilla. This isn’t just any quesadilla; it’s a symphony of textures and flavors, featuring the smoky depth of Gruyere cheese and a vibrant, sweet Sun-Dried Tomato Chutney that perfectly complements the satisfying crunch of chicken tenders. This simple yet sophisticated recipe comes together in a flash, promising a delightful culinary experience without the fuss.
The Secret to a Perfect Crispy Quesadilla: Cooking Spray
Let’s talk about one of the unsung heroes of the kitchen: cooking spray. It might seem like a small detail, but it’s genuinely one of the best inventions for creating perfectly “grilled” and crispy dishes without excess fat. For achieving that desirable golden-brown, crunchy exterior on your quesadillas, a light spritz of olive oil cooking spray is an absolute game-changer. It eliminates the need for slathering on butter or oil, keeping your quesadillas lighter and allowing the flavors of the fillings to truly shine through.
Think about it – how often do you reach for it to make a quick grilled cheese or a savory ham and cheese sandwich? I find myself using olive oil cooking spray almost daily. Lately, I’ve been experimenting with grilled cheese sandwiches made in pita bread, filled with sharp cheddar, lean deli chicken, and savory turkey bacon. And quesadillas? They’re a constant in my kitchen rotation! Whether it’s a soft flour tortilla or a slightly more rustic corn tortilla, cooking spray ensures they both crisp up beautifully. A little spritz truly does the trick, making these delicious treats light yet incredibly satisfying.
Crunchy Chicken Tenders: Convenience Meets Flavor
Now, let’s address the elephant in the room. This recipe cleverly utilizes purchased chicken tenders. Before you start questioning, “Erica, why not homemade fried chicken?!” hear me out. The beauty of this recipe lies in its simplicity and speed. If you prefer, you can absolutely substitute the purchased crispy tenders with your own baked or air-fried chicken strips for a completely homemade approach. Simply season and cook your chicken until tender and sliceable, and you’ll still achieve a fantastic result.
However, if you’re a fan of the wonderfully crispy, perfectly seasoned fried tenders readily available in most grocery store deli sections, then I wholeheartedly encourage you to embrace them here. The reason is simple: that delightful crunch of the chicken, nestled within a cheesy, crispy tortilla, is just unbelievably tasty. It adds an essential textural element that elevates the entire quesadilla experience, making it a truly crave-worthy meal. The contrast between the tender interior and the crispy exterior is what makes these chicken tenders so perfect for this dish.
Beyond the Chicken: The Supporting Cast of Flavors
The success of this Chicken Tender Quesadilla isn’t solely dependent on the chicken and cheese. It’s the thoughtful combination of additional ingredients that truly makes it sing. We’re talking about tender, sweet browned onions, slowly sautéed until they achieve a beautiful caramelized hue, contributing a layer of rich sweetness that balances the other bold flavors.
And let’s not forget the sweet roasted bell pepper. While it didn’t make a glamorous appearance in the photographs, its contribution to the overall flavor profile is undeniable. Roasting the bell peppers brings out their natural sweetness and adds a subtle smoky note that pairs wonderfully with the other components.
The Star Player: Sun-Dried Tomato Chutney
But the true secret weapon, the ingredient that truly sets this quesadilla apart, is the sweet Sun-Dried Tomato Chutney. This simple concoction is so incredibly flavorful and surprisingly easy to make, requiring just three humble ingredients. It comes together in mere moments, adding a burst of sweet and tangy goodness to every bite. The sun-dried tomato pesto provides a concentrated umami depth, while the apricot preserves introduce a luscious sweetness, all brightened by a hint of balsamic vinegar. It’s an unforgettable condiment.
And here’s a bonus tip: don’t let any leftover chutney go to waste! This versatile condiment is seriously good eats and can be used on practically anything you can imagine. Spread it on grilled chicken or salmon, dollop it over a juicy steak, mix it into baked potatoes, or use it to dress up your favorite sub sandwiches. Its unique flavor profile makes it a fantastic addition to countless dishes, adding a gourmet touch effortlessly.
The Perfect Cheese: Smoky Gruyere
Our choice of cheese for this quesadilla is not arbitrary. Shredded smoked Gruyere cheese brings a sophisticated depth that traditional cheddar simply cannot. Gruyere, a hard Swiss cheese, is known for its nutty, slightly sweet, and earthy flavor. When smoked, it adds a wonderfully complex, savory dimension that complements the sweet chutney and tender chicken beautifully. Its excellent melting properties ensure a gooey, satisfying cheese pull, making each bite an experience.
If smoked Gruyere is hard to find, a good quality regular Gruyere or even a smoked cheddar could work as an alternative, but the unique character of smoked Gruyere truly makes this recipe shine.
Assembling Your Masterpiece: Tips for Success
Crafting these quesadillas is part of the fun! When assembling, ensure an even spread of the sun-dried tomato chutney – it’s potent, so a couple of tablespoons per tortilla is usually perfect. Layer your tender onions, sweet roasted bell peppers, crunchy chicken, and generous amounts of shredded smoked Gruyere. Don’t be shy with the cheese; it’s what holds everything together and provides that irresistible gooeyness.
For cooking, a large nonstick skillet over medium-high heat is ideal. The cooking spray ensures both tortillas achieve that golden, toasted crispness without sticking. When it’s time to flip, use a heat-resistant bake sheet or a large, flat dish to quickly transfer the quesadilla out of the pan, then carefully slide it back in to toast the second side. This technique prevents your quesadilla from falling apart and ensures even cooking. Once golden and the cheese is beautifully melted, slide it onto a board, cut into wedges, and serve immediately.
A Meal for Any Occasion
So there you have it! A truly yummy and unique meal that’s perfect for a satisfying lunch or a quick weeknight dinner. The amazing flavor combination of smoky cheese, sweet and tangy chutney, and crispy chicken is both easy to achieve and incredibly rewarding. It’s a fantastic way to introduce new flavors into your routine, offering something different from your typical quesadilla. And while it contains a hearty amount of flavor, it’s not overly unhealthy, especially with the use of cooking spray and the vibrant vegetables.
This recipe yields four generous servings, making it perfect for a family meal or for meal prepping a few lunches throughout the week. Pair it with a simple side salad or a dollop of sour cream or Greek yogurt for an even more complete and delightful dish. Prepare to fall in love with these yummy, yummy good quesadillas!
Chicken Tender Quesadilla with Sun-Dried Tomato Chutney
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Ingredients
- 2 yellow bell peppers
- 1 onion diced
- 2 tsp extra virgin olive oil
- pinch kosher salt
- ¼ cup sun-dried tomato pesto
- 3 Tbsp apricot preserves
- ½ tsp balsamic vinegar
- 4 large purchased chicken tenders chopped
- 2 cup shredded smoked Gruyere cheese
- 8 large whole wheat tortillas
- olive oil cooking spray
Instructions
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Preheat your oven broiler. Place the bell peppers directly under the broiler, turning them a quarter turn every 5 minutes until they are blistered and slightly charred on all sides. Carefully transfer them to a ziploc bag and seal for 5 minutes to steam.
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While the peppers are cooking, begin preparing the onions. In a large nonstick pan, sauté the diced onions in the extra virgin olive oil over high heat. Cook until they are translucent and lightly browned, achieving a sweet caramelization. Add a pinch of salt to enhance their flavor, then set aside.
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Remove the steamed bell peppers from the ziploc bag. Carefully peel off and discard the blistered skins and seeds. Chop the roasted peppers into small pieces and set aside, ready to add a burst of sweet, smoky flavor to your quesadillas.
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To quickly prepare the Sun-Dried Tomato Chutney, simply combine the sun-dried tomato pesto, apricot preserves, and balsamic vinegar in a small bowl. Stir until all ingredients are well-incorporated and form a smooth, sweet, and tangy spread.
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To assemble each quesadilla: lay one large whole wheat tortilla flat on a clean board or dish. Spread a couple of tablespoons of the freshly made sun-dried tomato chutney evenly over the tortilla. Then, layer approximately 1/4 of the cooked onions, roasted yellow bell pepper, chopped chicken tenders, and shredded smoked Gruyere cheese. Top with a second tortilla.
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Heat a large nonstick skillet over medium-high heat. Lightly spray the skillet with olive oil cooking spray. Carefully slide an assembled quesadilla into the hot pan. Spray the top tortilla with cooking spray as well. Cook for 3-5 minutes, or until the bottom tortilla is golden brown and toasted. To flip, place a heat-resistant bake sheet or large plate over the pan, quickly invert the pan to transfer the quesadilla to the sheet, then carefully slide it back into the pan to toast the other side for another 3-5 minutes. Once both sides are golden and crispy and the cheese is melted, slide the quesadilla onto a cutting board, cut into wedges, and serve immediately. This recipe yields 4 delicious servings.
Nutrition
If this recipe has tantalized your taste buds, you might also enjoy exploring another one of my favorite quesadilla creations: the flavorful Spinach, Mushroom, and Thyme Quesadillas with Smoked Gouda. They offer a delightful vegetarian alternative with equally rich and complex flavors.