Description
Crispy, cheesy chicken quesadillas filled with seasoned chicken, sautéed peppers, and melted cheese, perfect for a quick and satisfying meal.
Ingredients
- 2 cups cooked chicken (shredded or diced)
- 1 tablespoon olive oil
- 1/2 cup red bell pepper (sliced)
- 1/2 cup green bell pepper (sliced)
- 1/2 cup onion (thinly sliced)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Monterey Jack or cheddar cheese
- 4 large flour tortillas
- Butter or oil for cooking
Instructions
- Heat olive oil in a skillet over medium heat. Add sliced peppers and onion, cooking until softened, about 5 minutes.
- Add the cooked chicken, chili powder, cumin, garlic powder, salt, and pepper. Stir to combine and heat through.
- Remove mixture from heat.
- Place a tortilla on a flat surface. Sprinkle cheese over half, then add the chicken mixture, and top with more cheese. Fold the tortilla in half.
- Heat a skillet over medium heat and lightly coat with butter or oil.
- Cook each quesadilla for 2–3 minutes per side until golden brown and the cheese is melted.
- Remove, let cool slightly, then slice into wedges and serve.
Notes
- Use rotisserie chicken for convenience.
- Serve with sour cream, salsa, or guacamole.
- Swap in different cheeses like pepper jack for extra spice.
- Store leftovers in the refrigerator for up to 2 days and reheat in a skillet for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
