Description
This Chicken Quesadilla recipe is a delicious and satisfying Mexican-inspired dish featuring seasoned chicken, sautéed bell peppers and onions, and a blend of melted pepper Jack and sharp cheddar cheeses folded inside whole wheat tortillas. Perfectly crisped on a skillet, these quesadillas are served with classic accompaniments like salsa, guacamole, and sour cream for a flavorful meal ready in just 30 minutes.
Ingredients
Spices and Seasonings
- 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 or yellow or green bell pepper, diced (or 1 cup chopped veggies of choice: baby spinach, mushrooms, zucchini, etc.)
Cheese and Tortillas
- 1 1/4 cups shredded pepper Jack or Monterey Jack cheese (divided)
- 3/4 cup shredded sharp cheddar cheese (divided or additional pepper Jack)
- 4 medium whole wheat tortillas
Cooking and Serving Extras
- Oil, butter, or nonstick spray (optional for cooking the quesadillas)
- Hot sauce (optional)
- Prepared salsa (for serving)
- Guacamole (for serving)
- Sour cream or plain Greek yogurt (for serving)
Instructions
- Mix spices and season chicken: In a small bowl, combine chili powder, kosher salt, and garlic powder. Place the cooked chicken in a separate medium bowl and sprinkle half of the spice mixture over it. Stir well to coat the chicken evenly and set aside to marinate briefly.
- Sauté vegetables: Heat olive oil in a large skillet over medium heat until shimmering. Add diced onion and both bell peppers. Sprinkle the remaining spice mixture over the vegetables and stir well to combine. Sauté, stirring occasionally, until the onions turn translucent and brown while peppers become crisp-tender, about 6 to 8 minutes. If desired, add a few dashes of hot sauce for heat. Transfer the cooked vegetables to the bowl with the chicken and mix thoroughly.
- Assemble the quesadillas: Lay a tortilla flat and spread one-eighth of the pepper Jack cheese (approx. 2 1/2 tablespoons) and one-eighth of cheddar cheese (approx. 1 1/2 tablespoons) evenly on half of the tortilla. Top with one-quarter of the chicken and vegetable mixture. Add another one-eighth portion each of the pepper Jack and cheddar cheese over the toppings. Fold the empty tortilla half over to enclose the filling. Repeat this assembly for all tortillas.
- Prepare skillet for cooking: Use a paper towel to wipe out the skillet used for vegetables. Heat over medium to medium-low heat and optionally add a small amount of butter or oil to help crisp the tortillas.
- Cook quesadillas: Place 1 or 2 assembled quesadillas in the skillet with the folded edge down the center. Use the back of a spatula to gently press down on the top of each quesadilla to flatten slightly. Cook the first side until golden brown and crisp, approximately 4 minutes, adjusting heat as necessary to avoid burning.
- Flip and cook second side: Carefully flip the quesadillas and cook the other side for about 2 more minutes until it is also golden and crisp.
- Slice and serve: Transfer cooked quesadillas to a cutting board and let them cool for a few minutes. Optionally keep warm in a 200°F oven while finishing remaining batches. Slice each quesadilla into three wedge-shaped pieces and serve hot with prepared salsa, guacamole, and sour cream or Greek yogurt.
Notes
- Feel free to swap the bell peppers with other vegetables such as baby spinach, mushrooms, or zucchini for variety.
- Use cooked chicken leftovers or rotisserie chicken to save time.
- If you want a spicier filling, add hot sauce to the vegetables while sautéing.
- Butter or oil in the skillet is optional but helps create a crispier tortilla exterior.
- Whole wheat tortillas provide a healthier option but flour tortillas can be used instead.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Mexican
