Description
This chicken quesadilla recipe features tender, seasoned shredded chicken combined with sautéed onions and bell peppers, layered between melted cheddar and mozzarella cheeses in a crispy flour tortilla. It’s a delightful, quick-to-make dish perfect for lunch or dinner, served with sour cream, salsa, or guacamole for added flavor.
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)
- 1 tablespoon lime juice
Vegetables
- 1/2 cup diced onion
- 1/2 cup diced bell peppers (any color)
- 1 tablespoon olive oil (used in chicken cooking step, included above)
Cheese & Tortillas
- 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)
For Serving & Garnish
- Fresh cilantro, chopped (optional)
- Sour cream, salsa, or guacamole
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 165°F/74°C). Shred the cooked chicken using two forks and drizzle with lime juice. Set aside.
- Prepare the Vegetables: In the same skillet, add the diced onion and bell peppers. Sauté for 3-4 minutes until softened. 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 sprinkle shredded cheddar and mozzarella cheese over half the tortilla. Add a layer of shredded chicken and sautéed vegetables, then top with a little more cheese to help seal. Fold the tortilla in half to cover the filling.
- Cook the Quesadilla: Cook for 2-3 minutes on each side until the tortilla is golden brown and the cheese has fully melted. Gently press with a spatula to ensure even cooking. Once crispy and melted, remove from skillet.
- Serve: Slice quesadilla into wedges and serve with sour cream, salsa, or guacamole. Garnish with fresh cilantro if desired.
Notes
- Use corn tortillas to make this recipe gluten-free.
- Chicken thighs can be used as an alternative to breasts for juicier meat.
- Feel free to add jalapeños or other peppers for a spicy kick.
- Leftover quesadillas reheat well in a skillet or air fryer for crispiness.
- For vegetarian option, replace chicken with sautéed mushrooms or beans.
