Sriracha Mayo Chicken Quesadilla with Chicken and Rice Soup
This sriracha mayo chicken quesadilla is cheesy, spicy, and filled with Mexican spiced marinated chicken, caramelized onions, and bell pepper. They pair perfectly with a warm, comforting, quick, and easy bowl of Knorr Sopa Mexicana Chicken and rice!
Servings 3
Calories 878kcal
Ingredients
Sriracha Mayo
- 1 cup Best Foods Real Mayonnaise
- 2 tablespoons Sriracha
- 1 ½ tablespoon lime juice
- 1 ½ tablespoon pickled jalapeños diced
Chicken Filling
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Pinch Kosher salt
- Pinch ground black pepper
- 1 ½ pounds boneless skinless chicken thighs
- 1 yellow onion diced
- 1 red bell pepper diced
Quesadilla
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Flour tortillas
Knorr Sopa Mexicana
- 1 packet of Knorr Sopa Mexicana Chicken and Rice soup
Instructions
Sriracha Mayo
- Mix together the sriracha mayo. In a small mixing bowl, add the sriracha, mayo, and lime juice and mix until combined. Set aside.
Cook the Chicken and Vegetables
- Marinade the chicken. In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, a pinch of salt, and a pinch of pepper. Season chicken with chili powder mixture.
- Cook the chicken. Heat vegetable oil in a large skillet over medium-high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces. Set aside.
- Sauté the onion and bell pepper. In the same large skillet, heat vegetable oil over medium heat. Sauté the onions until golden brown, fragrant and translucent. Then add in the diced bell peppers and cook until softened for about 2-3 minutes. Toss in the chicken for 30 seconds. Remove from the heat and set aside.
Make the Quesadilla
- Assemble. In a large skillet on medium heat, add the tortilla and top with a handful of the mixed cheddar and Monterey Jack shredded cheese on half of the tortilla. Then add 1/3 cup of the chicken mixture, sriracha mayo, and then top with more cheese. Fold the tortilla in half and cook on both sides until the tortilla is crispy and golden. Remove from the pan and repeat.
- Serve. Slice the quesadilla into triangles, sprinkle on some cilantro and serve with salsa, sour cream, or guacamole.
Make the Soup
- In a small saucepan, boil 4 cups of water. Add the packet of Knorr Sopa Mexicana and follow the directions on the packaging. Serve immediately and enjoy!
Notes
- Caramelize the onions. Make sure to use enough oil to coat the diced onions and sauté them over the pan until browned, fragrant and translucent. Caramelizing the onions may be tedious and take a bit of time, but trust me it will improve the taste of the entire quesadilla by adding a layer of savory sweetness.
- Make sure the chicken reaches an internal temperature of 165 degrees F. The heat may vary depending on your stove which means the cooking time may vary as well. For the best results, use a meat thermometer to check the internal temperature of the thickest portion of the chicken. Or you can simply slice the chicken to see if you cooked it through.
- Heat the quesadilla until the tortilla lightly browns and the cheese has melted. Again the cooking time will vary depending on your stove. Keep a close eye on the quesadilla. You will know it is cooked when the tortilla lightly browns and the cheese has melted.
Nutrition
Serving: 1g | Calories: 878kcal | Carbohydrates: 27g | Protein: 54g | Fat: 62g | Saturated Fat: 19g | Polyunsaturated Fat: 41g | Cholesterol: 252mg | Sodium: 1483mg | Fiber: 3g | Sugar: 5g