Description
Quick and easy Chicken Quesadillas filled with savory chicken, vibrant peppers, and melty cheese, perfect for busy weeknights.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 bell pepper, sliced
- 1 small onion, sliced
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 4 large flour tortillas
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper, to taste
- Sour cream and salsa, for serving (optional)
Instructions
- Sauté the veggies: In a large skillet, heat the olive oil over medium heat. Toss in the sliced onions and peppers. Sauté until soft and caramelized, about 5-7 minutes.
- Cook the chicken: Add the diced chicken to the skillet. Sprinkle with garlic powder, cumin, salt, and pepper. Cook until fully cooked and no longer pink, about 8-10 minutes.
- Assemble the quesadillas: Reduce heat to low. On one half of a tortilla, layer chicken mixture and top with cheese. Fold tortilla over. Repeat.
- Cook the quesadillas: Wipe down the skillet and warm it over medium-high heat. Place folded quesadillas in the skillet and cook for 2-3 minutes on each side until golden brown and cheese is melted.
- Slice and serve: Transfer to a cutting board, slice into triangles, and serve warm with sour cream and salsa.
Notes
Customize with black beans, corn, or jalapeños. For extra crispy, brush tortillas with melted butter before cooking. Can prep chicken and veggies ahead of time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: quesadillas, chicken, easy dinner, Mexican cuisine