Description
This delicious chicken quesadillas recipe features tender spiced chicken, sautéed peppers and onions, and a blend of cheddar and monterey jack cheeses melted inside crispy, buttery flour tortillas. Perfectly golden and served warm with guacamole, sour cream, or salsa, these quesadillas make a satisfying and quick meal.
Ingredients
Scale
Chicken and Vegetables
- 1 1/4 lbs boneless skinless chicken breasts, diced into 1/2-inch cubes
- 2 tsp chili powder
- 1 tsp ground cumin
- Salt, about 3/4 tsp
- Freshly ground black pepper, about 1/2 tsp
- 4 tsp olive oil, divided
- 2 cups chopped bell pepper (about 2, red and green)
- 2/3 cup chopped red onion
- 2 garlic cloves, minced
- 1 Tbsp fresh lime juice
Quesadillas
- 6 (10-inch burrito size) flour tortillas
- 3 Tbsp butter, melted
- 6 oz cheddar cheese, shredded (1 1/2 cups)
- 6 oz monterey jack cheese, shredded (1 1/2 cups)
Optional for Serving
- Guacamole
- Sour cream
- Pico de gallo or salsa
Instructions
- Season the chicken: Toss the diced chicken breasts with chili powder, ground cumin, salt, and freshly ground black pepper until evenly coated.
- Cook the chicken: Heat 2 teaspoons of olive oil in a 12-inch non-stick skillet over medium-high heat. Add the seasoned chicken and cook, turning occasionally, until fully cooked through, about 6 minutes. Transfer the cooked chicken to a medium mixing bowl.
- Sauté vegetables: Heat the remaining 2 teaspoons of olive oil in the same skillet. Add the chopped bell peppers and red onion and sauté until tender, about 6 minutes. Add minced garlic during the last minute of cooking. Transfer the vegetables to the bowl with the chicken, pour in fresh lime juice, and toss to combine.
- Prepare tortillas: Brush the tops of the tortillas with melted butter. Wipe the skillet clean with paper towels and heat it over medium heat. In a bowl, toss together the shredded cheddar and monterey jack cheeses.
- Assemble quesadillas: Place one tortilla buttered side down in the skillet. Quickly sprinkle 1/2 cup of the cheese evenly over one half of the tortilla, then top with about 3/4 cup of the chicken and vegetable mixture. Fold the tortilla over to cover the filling. Repeat with a second tortilla to cook two at once.
- Cook quesadillas: Cook until the bottom side is golden brown, about 2 minutes. Carefully flip the quesadilla and cook the other side until golden brown and the cheese is melted. Remove from skillet and keep warm.
- Repeat and serve: Repeat the assembly and cooking process with the remaining tortillas, cheese, and filling. Cut each quesadilla into 2 or 3 wedges and serve warm with guacamole, sour cream, pico de gallo, or salsa as desired.
Notes
- Use a medium to large non-stick skillet for easy flipping and even cooking.
- Feel free to substitute bell peppers with any preferred vegetables like mushrooms or zucchini.
- Butter the tortillas generously for a crispy and flavorful crust.
- Cook chicken thoroughly to an internal temperature of 165°F for safety.
- To keep quesadillas warm while cooking the rest, place finished ones on a baking sheet in a 200°F oven.
- For a spicier version, add some chopped jalapeños or hot sauce to the filling.
