Why Make This Recipe
Pickle-Brined Chicken Quesadillas are a delicious and fun way to enjoy a classic favorite! The unique twist of pickle brining gives the chicken a tangy flavor that pairs perfectly with melted cheese and crispy tortillas. It’s a great dish for a quick weeknight dinner, a casual get-together, or even a cozy family meal. Plus, it’s simple to make and consists of common ingredients that you might already have at home.
How to Make Pickle-Brined Chicken Quesadillas
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 cup dill pickle juice
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 8 medium flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 tablespoon unsalted butter
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped fresh dill
- 1/2 cup sliced pickles
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh dill
- 1 tablespoon finely chopped pickles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
Directions
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Combine the chicken breasts with dill pickle juice, garlic powder, and black pepper in a resealable bag or shallow dish. Seal and refrigerate for at least 1 hour, or up to 4 hours for even more flavor.
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Once marinated, remove the chicken from the pickle juice and pat it dry with paper towels. Grill or cook in a skillet over medium heat for 5 to 6 minutes on each side, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing it thinly.
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In a small bowl, mix sour cream, mayonnaise, lemon juice, chopped dill, finely chopped pickles, garlic powder, and onion powder. Season with salt and black pepper. Refrigerate until you are ready to serve.
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Arrange 4 tortillas on your work surface. Distribute the sliced chicken, Monterey Jack cheese, cheddar cheese, red onion, chopped dill, and optional sliced pickles evenly over the tortillas. Cover each with a second tortilla.
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Heat butter in a large skillet over medium heat. Cook each quesadilla for 2 to 3 minutes on each side, pressing gently until the tortillas turn golden brown and the cheese melts completely. Transfer the quesadillas to a cutting board and cut them into wedges.
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Serve the quesadilla wedges hot with the chilled tangy dill sauce on the side.
How to Serve Pickle-Brined Chicken Quesadillas
These quesadillas are best enjoyed fresh off the skillet. Serve them with the tangy dill sauce for dipping, along with a side of your favorite salsa or guacamole for extra flavor. They make a fun appetizer or a filling main dish!
How to Store Pickle-Brined Chicken Quesadillas
If you have leftover quesadillas, let them cool down to room temperature, then store them in an airtight container in the refrigerator. They will keep well for about 2 to 3 days. To reheat, you can use a skillet over low heat until warmed through, or pop them in the microwave for a quick reheating option.
Tips to Make Pickle-Brined Chicken Quesadillas
- Make sure to let the chicken marinate long enough to absorb the pickle flavor.
- For extra crunch, you can add bell peppers or jalapeños inside the quesadilla.
- Don’t skip the resting time for the chicken. It helps keep the juices in and makes for a tastier dish.
Variation
You can customize these quesadillas to suit your taste. Try using different types of cheese, such as pepper jack for a spicy kick, or include different vegetables like spinach or mushrooms for added nutrition.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure to thaw it completely in the refrigerator before marinating.
What if I don’t have dill pickle juice?
If you don’t have dill pickle juice, you can use brine from other pickles or even substitute with apple cider vinegar for a different but tasty flavor.
Can I make this recipe ahead of time?
Yes, you can prep the chicken and marinate it the night before. Just cook the quesadillas right before serving for the best taste and texture.
Pickle-Brined Chicken Quesadillas
- Total Time: 75 minutes
- Yield: 4 servings
- Diet: Omnivore
Description
Delicious quesadillas featuring chicken marinated in pickle juice for a tangy flavor, paired with melted cheese and crispy tortillas.
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 cup dill pickle juice
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 8 medium flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 tablespoon unsalted butter
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped fresh dill
- 1/2 cup sliced pickles
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh dill
- 1 tablespoon finely chopped pickles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
Instructions
- Combine the chicken breasts with dill pickle juice, garlic powder, and black pepper in a resealable bag or shallow dish. Seal and refrigerate for at least 1 hour, or up to 4 hours.
- Remove the chicken from the pickle juice and pat it dry. Grill or cook in a skillet over medium heat for 5 to 6 minutes on each side until cooked through. Let rest for 5 minutes before slicing thinly.
- In a small bowl, mix sour cream, mayonnaise, lemon juice, chopped dill, finely chopped pickles, garlic powder, and onion powder. Season with salt and black pepper and refrigerate until serving.
- Arrange 4 tortillas and distribute sliced chicken, cheeses, red onion, chopped dill, and sliced pickles evenly. Cover each with a second tortilla.
- Heat butter in a skillet over medium heat. Cook each quesadilla for 2 to 3 minutes per side until golden brown and cheese is melted. Transfer to a cutting board and cut into wedges.
- Serve hot with the chilled tangy dill sauce on the side.
Notes
For extra crunch, add bell peppers or jalapeños. Marinate the chicken long enough for optimal flavor.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican