chicken quesadilla recipe
This chicken quesadilla recipe is quick, cheesy, and endlessly customizable. Perfect for a cozy dinner or casual snack, it’s filled with sautéed veggies, spiced chicken, and melty cheese inside a crisp tortilla. Ready in under 30 minutes!
Equipment
- Skillet
- Spatula
Ingredients
Filling & Assembly
- 6 Tbsp vegetable oil divided
- 2 bell peppers thinly sliced
- 1/2 onion thinly sliced
- kosher salt to taste
- 1 lb chicken breasts sliced into strips
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 4 flour tortillas medium
- 2 cups Monterey Jack cheese shredded
- 2 cups cheddar cheese shredded
- 1 avocado ripe, sliced
- 2 scallions thinly sliced
- sour cream for serving
Instructions
- Heat 1 tablespoon of oil in a skillet over medium-high heat. Add sliced bell peppers and onions with a pinch of salt. Sauté until soft and slightly caramelized. Transfer to a plate.
- Add 1 tablespoon of oil to the pan. Cook chicken strips with chili powder, cumin, oregano, and salt until golden and cooked through. Transfer to a plate and wipe out the skillet.
- Heat a bit of oil in the skillet. Lay down one tortilla, and on half of it layer Monterey Jack and cheddar, chicken, peppers, onions, avocado, and scallions.
- Fold the tortilla over. Cook until golden and crisp, then flip to brown the other side. Repeat with remaining tortillas and filling.
- Slice each quesadilla into wedges. Serve warm with sour cream.
Notes
Don’t overfill your tortilla—it makes flipping harder. Use fresh shredded cheese for optimal melt. Warm tortillas before filling for better foldability. Rest quesadillas a minute before slicing to help fillings stay put. For a crispy edge, sprinkle a little cheese at the edges of the pan.
Nutrition
Calories: 540kcalCarbohydrates: 28gProtein: 35gFat: 30gSaturated Fat: 13gCholesterol: 90mgSodium: 680mgPotassium: 480mgFiber: 3gSugar: 3gVitamin A: 950IUVitamin C: 45mgCalcium: 300mgIron: 2.5mg
Tried this recipe?Let us know how it was!