Rich Chicken Quesadilla Seasoning

Let’s talk about chicken quesadilla seasoning – something I use almost weekly in my kitchen. Making Mexican food at home used to feel a bit intimidating until I figured out that having the right seasoning blend on hand makes all the difference. After years of tweaking different spice combinations, I’ve landed on a mix that brings just the right balance of flavors.

I started keeping a jar of this seasoning ready to go because my family asks for quesadillas so often (especially on busy weeknights). It takes the guesswork out of which spices to grab, and honestly, it’s way better than those pre-made packets from the store. Plus, you probably have most of these spices in your cabinet already.

Not just for quesadillas either – I sprinkle this blend on grilled chicken, mix it into rice, or use it to season black beans. It’s become one of those go-to combinations that just makes cooking easier, and who doesn’t need more of that in their life?

What Kind of Chili Powder Should I Use?

Regular American-style chili powder is your best bet for this quesadilla seasoning, since it’s actually a blend of ground chilis with other spices that creates a mild, balanced heat. If you accidentally grab pure ground chili (like chipotle or ancho powder), your seasoning mix will end up much spicier than intended. For this recipe, stick with the basic chili powder you’ll find in the regular spice aisle at your grocery store – McCormick and other common brands work great. If you’re sensitive to heat, you can start with half the amount and adjust to taste, or if you’re a heat lover, feel free to add a pinch of cayenne to kick things up.

Options for Substitutions

Making this seasoning blend but missing an ingredient? Here are some easy swaps you can try:

• Chili powder: If you’re out of chili powder, mix equal parts paprika and ground cayenne pepper. For a milder version, just use regular paprika alone.
• Smoked paprika: Regular paprika works fine here – you’ll lose some smokiness but the flavor will still be good. You could add a tiny pinch of chipotle powder if you have it to get that smoky taste back.
• Cumin powder: Cumin gives a distinct flavor that’s hard to match, but ground coriander can work in a pinch. Use the same amount, knowing the taste will be slightly different but still tasty.
• Garlic powder: No garlic powder? Try using granulated garlic (use a bit more since it’s less concentrated) or dried minced garlic (double the amount).
• Onion powder: Granulated onion makes a perfect substitute – just use a little more. In a real pinch, dried minced onion (doubled) will do the job too.

Watch Out for These Mistakes While Making

The biggest mistake when making seasoning blends is not measuring the spices accurately – even a small variation can throw off the balance of flavors, so use proper measuring spoons rather than eyeballing it.

Heat can be your worst enemy with spice blends, so store your seasoning mix in an airtight container away from direct sunlight and heat sources to prevent the spices from losing their potency and flavor.

Many cooks forget to break up any clumps in the individual spices before mixing, which can lead to uneven distribution – simply use the back of a spoon to crush any lumps you see, and consider giving the spices a quick stir before each use to redistribute any settled ingredients.

For the freshest taste, remember that homemade seasoning blends typically stay at their best quality for about 3-4 months, so make smaller batches rather than large quantities that might sit around too long.

What to Serve With Chicken Quesadillas?

When it comes to serving chicken quesadillas, I always like to put out a spread of Mexican-inspired sides that let everyone customize their plate. A scoop of fresh guacamole, some zesty pico de gallo, and a dollop of sour cream are my go-to toppings that make every bite even better. For a complete meal, I usually whip up some Mexican rice or black beans on the side – they’re perfect for soaking up any filling that escapes from the quesadillas. If you want to add some freshness to balance out the cheesy goodness, a simple cabbage slaw with lime dressing or a corn salad works great as a side dish.

Storage Instructions

Keep Fresh: This homemade quesadilla seasoning mix stays fresh and flavorful when stored in an airtight container or spice jar. Keep it in a cool, dark place like your pantry or spice cabinet, and it’ll maintain its taste for up to 6 months. Just give it a quick shake before each use to mix up the spices.

Double Batch: I love making a double or triple batch of this seasoning blend – it’s such a time-saver! You can use it not just for quesadillas, but also for tacos, fajitas, or even as a rub for grilled chicken. Having extra on hand makes weeknight cooking so much easier.

Protect: To keep your seasoning blend tasting its best, make sure to keep it away from heat and direct sunlight. Also, always use a dry spoon when scooping to prevent any moisture from getting in, which could make the spices clump together.

Preparation Time	10-15 minutes
Cooking Time	90-120 minutes
Total Time	100-135 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 0-5
• Protein: 0-1 g
• Fat: 0 g
• Carbohydrates: 1-2 g

Ingredients

• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp table salt
• 1/2 tsp granulated garlic
• 1/2 tsp onion powder

Step 1: Prepare the Spice Mix

• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp table salt
• 1/2 tsp granulated garlic
• 1/2 tsp onion powder

Combine the chili powder, ground cumin, smoked paprika, table salt, granulated garlic, and onion powder in a small bowl.

Stir until evenly mixed.

Store the seasoning blend in an air-tight container until ready to use.

I like to make a double batch and keep it on hand for quick weekday meals.

Step 2: Season and Bake Chicken Breasts

• spice mixture from Step 1
• 2 pounds chicken breast
• 1 tablespoon oil

Preheat your oven to 425°F (220°C).

Arrange two pounds of chicken breast on a baking sheet.

Evenly sprinkle some of the spice mixture from Step 1 over the chicken.

Drizzle one tablespoon of oil over the top.

Bake for 30-40 minutes, or until the internal temperature of the chicken reaches 165°F.

Transfer the cooked chicken breasts to a large plate or cutting board and shred them using two forks.

Step 3: Toss Shredded Chicken with Spices

• 3 cups shredded chicken from Step 2
• spice mixture from Step 1
• 1 tablespoon water (optional) or lime juice (optional)

Place 3 cups of shredded chicken from Step 2 into a large bowl.

Add some of the reserved spice mixture and toss until the chicken is well coated.

If the mixture seems dry, add 1 tablespoon of water or a squeeze of lime juice to help everything come together nicely.

Step 4: Season and Bake Chicken Thighs

• spice mixture from Step 1
• 2 pounds chicken thighs
• 1 tablespoon oil

Preheat your oven to 400°F (205°C).

Arrange two pounds of chicken thighs on a baking sheet.

Cover the chicken with some of the spice mixture from Step 1, then drizzle one tablespoon of oil over the top.

Bake for 30-40 minutes or until the internal temperature reaches 165°F.

Once done, move the chicken to a plate or cutting board and shred it using two forks.

For extra flavor, you can pour any juices from the pan back over the shredded chicken.

Step 5: Cook Seasoned Ground Chicken

• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 tablespoons spice mixture from Step 1
• 1/4 cup water

Heat one tablespoon of olive oil in a skillet over medium heat.

Add one pound of ground chicken and cook until browned and cooked through, breaking it into small pieces as it cooks.

Sprinkle in 2 tablespoons of the seasoning blend from Step 1 and add 1/4 cup of water.

Reduce the heat and let it simmer until the liquid has evaporated and the seasoning coats the chicken evenly.

I like to let it cook just a bit longer for a deeper, more robust flavor.