Description
This Cheesy Chicken Quesadilla recipe features tender, spiced chicken combined with sautéed bell peppers and onions, layered with melted pepper Jack and sharp cheddar cheeses, all folded inside whole wheat tortillas and cooked to crispy perfection in a skillet. Ready in just 30 minutes, it’s a flavorful and satisfying meal served with salsa, guacamole, and sour cream or Greek yogurt for dipping.
Ingredients
Spice Mix
- 2 teaspoons chili powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
Chicken and Vegetables
- 2 cups cooked diced or shredded chicken (about 2 medium breasts or 2 to 3 thighs)
- 1 tablespoon extra-virgin olive oil
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 1 orange, yellow, or green bell pepper, diced (or 1 cup chopped veggies of choice: baby spinach, mushrooms, zucchini, etc.)
- Hot sauce (optional)
Cheeses
- 1 1/4 cups shredded pepper Jack or Monterey Jack cheese, divided
- 3/4 cup shredded sharp cheddar cheese, divided (or additional pepper/Monterey Jack)
Tortillas and Cooking
- 4 medium whole wheat tortillas
- Oil, butter, or nonstick spray (optional for cooking the quesadillas)
Sides and Toppings
- Prepared salsa
- Guacamole
- Sour cream or plain Greek yogurt
Instructions
- Prepare the spice mixture and season chicken: In a small bowl, stir together chili powder, kosher salt, and garlic powder. Place chicken in a medium bowl and sprinkle with half of the spice mixture. Stir to coat evenly and set aside to marinate briefly.
- Sauté the vegetables: Heat olive oil in a large skillet over medium heat until hot and shimmering. Add diced onion and both bell peppers to the skillet. Sprinkle the remaining spice mixture over the vegetables and stir to coat. Sauté for 6 to 8 minutes, stirring occasionally, until onions are translucent with some browning and the peppers are crisp-tender. If desired, add a few dashes of hot sauce for extra spice. Transfer the cooked vegetables to the bowl with the chicken and stir to combine the filling.
- Assemble the quesadillas: Lay a tortilla flat and top half with 1/8 of the pepper Jack cheese (about 2 1/2 tablespoons) and 1/8 of the cheddar cheese (about 1 1/2 tablespoons). Evenly distribute one-quarter of the chicken and vegetable mixture over the cheese. Sprinkle an additional 1/8 pepper Jack and 1/8 cheddar cheese on top. Fold the empty half of the tortilla over the filling to create a half-moon shape. Repeat this process for all four tortillas.
- Prepare the skillet for cooking: Use a paper towel to carefully wipe out the skillet used for vegetables. Place over medium to medium-low heat and add a small amount of butter or oil if you prefer a crispier tortilla exterior.
- Cook the first side of quesadillas: Place 1 or 2 folded quesadillas in the skillet with the folded edge running down the center and open edge facing outward for proper fit. Using the back of a spatula, press lightly on top to flatten them slightly. Cook for about 4 minutes, adjusting heat as necessary to achieve a golden, crispy bottom without burning. Cheese may ooze out, which will crisp up delightfully.
- Flip and cook the other side: Carefully flip the quesadillas using a spatula and cook for an additional 2 minutes until the second side is also golden brown and crispy.
- Slice and serve: Remove cooked quesadillas to a cutting board. Allow to cool a few minutes or keep warm in a 200°F oven while finishing remaining servings. Using a sharp knife or pizza cutter, slice each quesadilla into three wedges. Serve hot with prepared salsa, guacamole, and sour cream or plain Greek yogurt for dipping.
Notes
- Use any combination of bell peppers or substitute with veggies like spinach, mushrooms, or zucchini depending on your preference.
- Add hot sauce to the vegetable mixture to customize the spice level.
- Butter or oil in the skillet helps crisp the tortilla but can be omitted for a lighter version.
- Cook the quesadillas on medium to medium-low heat to prevent burning while allowing cheese to melt fully.
- Keep cooked quesadillas warm in a low oven while finishing others to serve all at once.
- Whole wheat tortillas add fiber and nutrition, but you can substitute with flour tortillas if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
