Ingredients
Scale
- 1 pound boneless, skinless chicken breast, diced into small pieces
- 8 large flour tortillas (10-12 inch)
- 3 cups shredded cheese blend (cheddar, Monterey Jack, or Mexican blend)
- 1 medium bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 2 tablespoons olive oil, divided
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons butter, for cooking quesadillas
- Fresh cilantro, for garnish (optional)
For Serving:
- Sour cream
- Guacamole or sliced avocado
- Salsa (mild, medium, or hot)
- Lime wedges
- Fresh pico de gallo
Instructions
- Season and cook the chicken: In a medium bowl, combine diced chicken with chili powder, cumin, garlic powder, paprika, salt, black pepper, and cayenne (if using). Toss until chicken is evenly coated. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 6-8 minutes, stirring occasionally, until chicken is fully cooked through and no longer pink. Transfer chicken to a plate and set aside.
- Sauté the vegetables: In the same skillet, add remaining tablespoon of olive oil. Add sliced bell peppers and onions, cooking for 4-5 minutes until softened and slightly caramelized. Remove from heat and combine with the cooked chicken.
- Assemble the quesadillas: Lay out 4 tortillas on a clean work surface. Divide the chicken and vegetable mixture evenly among the 4 tortillas, spreading it over half of each tortilla. Sprinkle about ¾ cup of shredded cheese over the chicken mixture on each tortilla. Fold the empty half of each tortilla over the filling to create a half-moon shape.
- Cook the quesadillas: Wipe the skillet clean and heat over medium heat. Add a small pat of butter (about ½ tablespoon) to the skillet. Once melted and sizzling, carefully place one folded quesadilla in the pan. Cook for 2-3 minutes until the bottom is golden brown and crispy. Flip carefully using a wide spatula and cook the other side for another 2-3 minutes until golden and the cheese is fully melted. Transfer to a cutting board. Repeat with remaining quesadillas, adding more butter as needed.
- Cut and serve: Using a sharp knife or pizza cutter, slice each quesadilla into 3-4 wedges. Serve immediately while hot and crispy, accompanied by sour cream, guacamole, salsa, and lime wedges.
Notes
- Using leftover chicken: This recipe is perfect for using up rotisserie chicken or leftover cooked chicken. You’ll need about 2½ cups of shredded cooked chicken. Just toss with the seasonings and proceed with step 2.
- Make it spicier: Add diced jalapeños to the filling, use pepper jack cheese, or increase the cayenne pepper.
- Prevent soggy quesadillas: Don’t overfill them, and make sure your skillet isn’t too hot (medium heat is ideal). Too much heat will burn the outside before the cheese melts.
- Cheese melting tip: Let quesadillas rest for 1 minute after cooking—this helps the cheese set slightly, making them easier to cut without everything spilling out.
- Batch cooking: Keep cooked quesadillas warm in a 200°F oven on a baking sheet while you finish cooking the rest.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Gluten Free
Nutrition
- Serving Size: 1 quesadilla (¼ of recipe)
- Calories: 625
- Sugar: 4g
- Sodium: 1,240mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 115mg