Description
This Chicken Quesadilla recipe combines tender, seasoned shredded chicken with sautéed onions and bell peppers, melted cheddar and mozzarella cheeses, all folded inside a crispy toasted tortilla. Ready in just 20 minutes, it makes a satisfying and flavorful meal perfect for lunch or dinner, served with classic sides like sour cream, salsa, or guacamole.
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon olive oil (for cooking chicken)
- 1 tablespoon lime juice
Vegetables
- 1/2 cup diced onion
- 1/2 cup diced bell peppers (any color)
- 1 tablespoon olive oil (for sautéing vegetables – from the 2 tablespoons total olive oil)
Quesadilla
- 4 large flour tortillas (or corn tortillas for gluten-free option)
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese (optional, for extra melty cheese)
To Serve
- Sour cream
- Salsa
- Guacamole
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Cook the Chicken: Season the chicken breasts with chili powder, cumin, garlic powder, salt, and pepper. Heat a skillet over medium-high heat, add 1 tablespoon olive oil, and cook the chicken for 6-7 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). Shred the cooked chicken with two forks and drizzle with lime juice, then set aside.
- Prepare the Vegetables: Using the same skillet, add diced onion and bell peppers. Sauté for 3-4 minutes until softened, then remove from heat and set aside.
- Assemble the Quesadilla: Heat a large non-stick skillet or griddle over medium heat. Place one tortilla in the skillet and evenly sprinkle shredded cheddar and mozzarella cheese over half of the tortilla. Add a layer of shredded chicken and sautéed vegetables, then top with a little more cheese to help seal the quesadilla. Fold the tortilla in half to enclose the filling.
- Cook the Quesadilla: Cook for 2-3 minutes on each side until the tortilla is golden brown and the cheese is melted, pressing gently with a spatula for even cooking. Once crispy and melted, remove from skillet.
- Serve: Slice the quesadilla into wedges and serve warm with sour cream, salsa, or guacamole. Garnish with chopped fresh cilantro if desired.
Notes
- Use corn tortillas instead of flour for a gluten-free version.
- Adjust seasoning according to your spice preference.
- Adding mozzarella is optional but adds extra creaminess.
- Cook chicken fully before shredding to ensure tenderness.
- Use a non-stick skillet or griddle for best results in cooking quesadillas evenly.
