Chicken Quesadillas

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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.

Hand lifting half of a chicken quesadilla on a plate with red and orange peppers.

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.
Ingredients to make Chicken Quesadillas including tortillas, chicken, Monterey Jack cheese, oil, taco seasoning, salt, red bell pepper, orange bell pepper, onion and cilantro.


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.
Tortilla with chicken and bell pepper filling topped with cheese in a skillet.

What to Serve with Chicken Quesadillas

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

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.
Golden brown chicken quesadilla in a skillet.

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.
Two chicken quesadillas stacked on a plate.

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

Two chicken quesadillas stacked on a plate.

Chicken Quesadillas

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Chicken Quesadillas are a versatile and delicious meal option perfect for lunch, dinner, or even a hearty snack.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Lunch, Snack
Cuisine Mexican/Spanish
Servings 4 quesadillas

Equipment

  • 1 larget skillet or griddle

Ingredients

  • 4 tablespoons cooking oil (divided)
  • 1-2 cups thinly sliced bell pepper (I like to use a mix of red and orange bell peppers)
  • 1 cup thinly sliced onion
  • sea salt (to taste)
  • 1 pound boneless skinless chicken breast
  • 1 tablespoon taco seasoning (homemade or store bought)
  • 2 cups Monterey Jack Cheese (or a mix of Monterey Jack and Cheddar)
  • 4 medium-sized flour tortillas

Instructions

  • Heat oil in a large skillet over medium heat. Add peppers and onions and sprinkle with salt. Sauté until vegetables are cooked through and soft. Remove from heat.
    Skillet with sliced bell peppers and onion.
  • Slice the chicken into very thin slices and sauté in the rest of the oil in the same skillet and season with taco seasoning.
    Skillet with cooked chicken with seasoning.
  • Once the chicken is cooked, add the vegetables back to the skillet with the chicken and cook another minute or two.
    Skillet with chicken, peppers and onions.
  • Wipe pan clean and spray with cooking spray, place a tortilla on the bottom and cook over medium heat for 30 seconds just to heat the tortilla and then flip.
    Tortilla in a skillet.
  • Put ¼ of the chicken/veggie mixture over half of the tortilla add ½ cup cheese.
    Tortilla with chicken and bell pepper filling topped with cheese in a skillet.
  • Fold the other half of the tortilla over and cook, flipping once, 2-3 minutes per side or until golden and crispy on both sides and cheese is melted.
    Folded over chicken quesadilla in a skillet.
  • Repeat with remaining tortillas and filling. Serve with sour cream, guacamole, and/or salsa.
    Golden brown chicken quesadilla in a skillet.

Nutrition Information

Calories: 582kcalCarbohydrates: 22gProtein: 41gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 123mgSodium: 745mgPotassium: 640mgFiber: 3gSugar: 5gVitamin A: 1694IUVitamin C: 52mgCalcium: 483mgIron: 2mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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