Make the best and most flavorful chicken quesadillas by using this Chicken Quesadilla Seasoning! I have directions for using this seasoning on raw chicken breast and cooked shredded chicken.
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This seasoning will give your quesadilla a classic smokie-savory flavor with little effort. Below, I have tips and tricks for how you can make the best chicken quesadilla using this seasoning!
If you're looking to leave up your quesadilla even more, check out this creamy and spicy quesadilla sauce. If you need a list of sides to go with your quesadilla, check out this list of 20+ easy sides for quesadillas.
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Ingredients for Spice Mix
- Chili Powder: The base of the spice mixture. It will give your chicken that classic quesadilla flavor.
- Cumin Powder: It is a classic Tex-Mex spice that adds a warm, nutty flavor to your quesadilla. Although there isn't a substitute for cumin, you can omit it if you don't have it or don't like it.
- Smoked Paprika: Smoked paprika is an easy way to give your chicken quesadilla a slightly smoky flavor. If you don't have smoked paprika, you can use regular or sweet paprika.
- Salt: I used one teaspoon of table salt. You can also use 1¼ teaspoons of kosher salt or one teaspoon of fine sea salt. Different types of salt have different levels of "saltiness," which is why the amount of salt used varies.
- Garlic Powder and Onion Powder: Both add a savory umami flavor to the chicken. It’s an easy way of adding that classic onion and garlic taste without the effort of cooking garlic and onions. There isn't a substitute for onion and garlic powder. If you don't have one of them, you can double up on the other.
How to Make Quesadilla Seasoning & How to Use It
To Make The Spice Mix
Mix all of the spices and store them in an airtight container. This recipe makes two tablespoons of seasoning, enough for three cups of shredded chicken, two pounds of boneless skinless chicken breast, or one pound of ground chicken.
To make a big batch of seasoning, make as much as you think you'll use in 3 months. The spice mix can last several months if stored in an airtight container away from heat and moisture.
How To Cook Chicken Breasts for Qusadillas
- Use two tablespoons of seasoning for every two pounds of chicken breast.
- Place chicken on a baking sheet. Cover with the seasoning, then drizzle one tablespoon of oil over the chicken. Bake at 425F for 30-40 minutes or until the internal temperature reaches 165F. Transfer the chicken to a large plate or cutting board. Shred with two forks.
How to Season Shredded Chicken for Qusadilla
- Use two teaspoons of seasoning for every one cup of shredded chicken.
- In a large bowl, combine 3 cups of shredded chicken and two tablespoons of your spice mixture. Add one tablespoon of water or lime juice to help if the chicken looks a little dry.
How To Cook Chicken Thighs with Seasoning
- Use two tablespoons of seasoning for every two pounds of chicken breast.
- Place chicken thighs on a baking sheet. Cover with the seasoning, then drizzle one tablespoon of oil over the chicken. Bake at 400F for 30-40 minutes or until the internal temperature reaches 165F. Transfer the chicken to a large plate or cutting board. Shred with two forks.
How To Use Seasoning for Ground Chicken
- For ground beef, use two tablespoons of seasoning for every pound of ground beef.
- Heat one tablespoon of olive oil in a skillet over medium heat. Add the chicken and cook until browned. Stir in 2 tablespoons of seasoning and ¼ cup of water. Simmer on low until the meat is coated and the liquid evaporates.
Tips
Ground spices tend to lose their punch over time. While they’re at their best within the first three months, they can still hold onto most of their flavor for about two to three years.
A quick way to know if it’s time for a fresh jar is to check the expiration date and sniff it. If the aroma isn’t as bold as it should be, it’s probably time to swap them out.
Add Some Spice
To give the spice mixture some kick, start with ¼ teaspoon of cayenne pepper; this will give you a little kick. If you like things spicier, use ½ teaspoon of cayenne pepper.
What is Quesadilla Seasoning?
This spice mix is slightly different from taco seasoning. It contains slightly less chili powder and slightly more smoked paprika, garlic powder, and onion powder.
This spice blend will better complement the chicken and give your quesadilla a more smokie-savory flavor than traditional taco seasoning.
Recipe Questions
Store your spices in an airtight container in a cool place for up to 6 months.
Two tablespoons of seasoning is equal to one packet of taco seasoning mix, so this recipe makes two tablespoons of seasoning.
Have you tried this recipe yet? I'd love to see how it turned out! Tag @MeganVsKitchen on Instagram, and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Quesadilla Seasoning
Ingredients
- 2 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon table salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
To Make The Spice Mix
- Mix seasoning together and store in an air-tight container.
Seasoning for Raw Chicken Breasts
- Place two pounds of chicken breast on a baking sheet. Cover with the seasoning, then drizzle one tablespoon of oil over the chicken. Bake at 425F for 30-40 minutes or until the internal temperature reaches 165F. Transfer the chicken to a large plate or cutting board. Shred with two forks.
Seasoning for Shredded Chicken
- In a large bowl, combine 3 cups of shredded chicken and your spice mixture. If the chicken looks a little dry, add 1 tablespoon of water or lime juice to help.
Seasoning for Raw Chicken Thighs
- Place 2 pounds of chicken thighs on a baking sheet. Cover with the seasoning, then drizzle one tablespoon of oil over the chicken. Bake at 400F for 30-40 minutes or until the internal temperature reaches 165F. Transfer the chicken to a large plate or cutting board. Shred with two forks.
Seasoning for Ground Chicken
- Heat one tablespoon of olive oil in a skillet over medium heat. Add one pound of ground chicken chicken and cook until browned. Stir in 2 tablespoons of seasoning and ¼ cup of water. Simmer on low until the meat is coated and the liquid evaporates.
Notes
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Bill Howard says
Been looking for a great quesadilla recipe forever! This one is Delicious!
Thanks!