Chicken Quesadillas

Chicken Quesadillas are a versatile and delicious meal option perfect for lunch, dinner, or even a hearty snack. Loved by kids and adults alike, they’re easy to make with simple ingredients and can be customized with your favorite toppings.

Ingredients for Chicken Quesadillas

• Cooking oil – Gives your quesadilla a perfectly crispy texture.
• Bell pepper – Thinly sliced. Red and orange peppers add a sweet, flavorful touch.
• Onion – Thinly sliced for added flavor.
• Chicken breast – Boneless, skinless, and thinly sliced for quick cooking.
• Taco seasoning – Use store-bought or make your own.
• Cheese – Monterey Jack and cheddar work great. You can also use white cheddar, Colby Jack, or even Mozzarella.
• Tortillas – Soft taco sized flour tortillas are ideal.
• Salt – For seasoning.

How to Make the Best Chicken Quesadillas

1. Sauté Vegetables: Heat oil in pan over medium heat. Add veggies and sprinkle with salt. Sauté until soft. Remove from pan and set aside.
2. Cook Chicken: In the same pan, add a little more oil and cook thinly sliced chicken. Sprinkle with taco seasoning. Once the chicken is cooked, return the sautéed vegetables to the pan and cook for another minute or two. Remove from heat.
3. Prepare the Tortilla: Clean the pan and spray with cooking spray. Place a tortilla in the pan and cook for 30 seconds on each side.
4. Assemble the Quesadilla: On one half of the tortilla, layer ¼ of the chicken and veggie mixture and about ½ cup of shredded cheese. Fold the tortilla in half and cook for 2-3 minutes on each side until the cheese is melted and the tortilla is a golden brown.
5. Repeat and Serve: Repeat the process with the remaining tortillas and filling. Serve warm with sour cream, salsa, or other favorite toppings.

What to Serve with Chicken Quesadillas

Quesadillas are even better with flavorful sides and toppings! Here are some ideas:

• Toppings: Guacamole, salsa, sour cream, or a squeeze of lime.
• Beans: Black beans, refried beans, pinto beans, or charro beans.
• Rice: Mexican Rice or Mexican Rice in the Instant Pot
• Corn: Mexican Corn or Elote in a Cup.

Additions and Variations

• Vegetarian Option: Swap chicken for beans or roasted veggies.
• Spicy Version: Add jalapeños or a spicy salsa.
• Gluten-Free Option: Use corn tortillas and ensure your taco seasoning is gluten-free.

Pro Tips for Making Quesadillas

• Avoid Overstuffing: Keeping the filling manageable makes the quesadilla easier to fold, makes the cheese easier to melt, and helps the insides to not fall out when it’s time to eat.
• Use the Right Tools: Non-stick skillet, pizza cutter for slicing, and cooking spray.
• Melty Cheese Tips: Keep the heat on the stove at medium/low so that the cheese has a chance to melt before the tortilla will burn. Try shredding your own cheese, fresh shredded cheese melts better and more evenly than pre-shredded.

Storing and Reheating Leftovers

Allow the quesadillas to completely cool before putting leftovers away in an airtight container. To reheat, skip the microwave and use a skillet with a touch of cooking oil to restore crispiness:

More Easy Mexican Recipes to Try

• Mexican Street Corns Cups
• Mexican Rice
• Instant Pot Mexican Rice
• Charro Beans
• Mexican Black Beans
• Cheater Restaurant Style Refried Beans
• Homemade Taco Seasoning
• Quesabirria Tacos