Print

Chicken Quesadillas Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 20 reviews

This Chicken Quesadillas recipe is a quick and flavorful meal perfect for lunch or dinner. Tender, seasoned chicken combined with sautéed onions, bell peppers, and gooey Monterey Jack cheese is folded into warm, crispy flour tortillas. Cooked on the stovetop to a golden brown perfection, these quesadillas are crispy on the outside and melty inside, making them an irresistible, comforting treat.

Ingredients

Chicken Filling

  • 1 tablespoon olive oil
  • 1 pound chicken breast, cut into small cubes
  • 1 small onion, diced
  • 1 small red bell pepper, diced
  • 1 (1-ounce) packet taco seasoning or fajita seasoning
  • 1 tablespoon olive oil

Quesadillas

  • 4 large flour tortillas
  • 2 cups shredded Monterey Jack cheese (or any cheese blend)

Instructions

  1. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken cubes in a single layer and cook for about 2 minutes on each side until fully cooked. Remove the chicken from the skillet and set aside on a plate.
  2. Sauté Vegetables: Add the remaining 1 tablespoon of olive oil to the same skillet. Cook the diced onion and red bell pepper for 2-3 minutes, stirring occasionally, until they are softened and translucent.
  3. Combine Chicken and Seasoning: Return the cooked chicken to the skillet with the sautéed vegetables. Sprinkle the taco seasoning over the mixture and stir well to evenly coat. Remove from heat and set aside.
  4. Prepare Tortillas: Lay out the flour tortillas on a clean surface. Brush one side of each tortilla lightly with olive oil, then place them oil-side down on a plate or work surface.
  5. Assemble Quesadillas: On the un-oiled side of each tortilla, evenly sprinkle ¼ of the chicken mixture and ½ cup of shredded cheese onto one half. Fold the other half of the tortilla over the filling to form a half-moon shape.
  6. Cook Quesadillas: Heat a nonstick pan or skillet over medium-low heat. Place one quesadilla at a time in the pan and cook for 3-4 minutes on each side until the tortillas turn golden brown and crispy, and the cheese inside is melted.
  7. Serve: Remove the quesadilla from the pan and let it cool slightly before slicing into wedges. Serve warm with your favorite salsa, sour cream, or guacamole.

Notes

  • Use cooked chicken leftovers as a time saver instead of raw chicken breasts if preferred.
  • Feel free to substitute Monterey Jack cheese with cheddar, pepper jack, or a Mexican cheese blend.
  • For a healthier option, whole wheat tortillas can be used instead of flour tortillas.
  • Adjust the amount of taco seasoning to suit your spice preference.
  • Make sure to cook the quesadillas on low to medium heat to prevent burning while allowing the cheese to melt thoroughly.

Find it online: https://flavorspath.com/chicken-quesadillas-recipe/