Description
This delicious chicken quesadilla recipe offers a perfect blend of tender, spiced chicken, sautéed vegetables, and melted cheese folded inside a crispy flour tortilla. Ready in just 25 minutes, it’s an easy and satisfying comfort food favorite ideal for lunch or dinner.
Ingredients
Scale
Chicken and Vegetables
- 2 pieces Boneless Skinless Chicken Breasts (shredded rotisserie chicken works wonderfully!)
- 2 cloves Garlic (minced)
- 1 cup Bell Pepper (diced)
- 1 cup Onion (diced; red onions offer a milder taste)
Cheese and Wraps
- 1 cup Shredded Cheese (Cheddar and Monterey Jack or pepper jack for a spicy twist)
- 4 pieces Flour Tortillas (whole wheat tortillas are a healthy substitute)
Seasonings and Oils
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder (adjust to taste for more spice!)
- Salt and Pepper to taste
- 2 tablespoons Olive Oil (vegetable or canola oil works in a pinch!)
Instructions
- Preparation: Begin by slicing the boneless skinless chicken breasts into thin strips. Mince the garlic. Season the chicken strips generously with salt, pepper, cumin, and chili powder, ensuring each piece is coated evenly. Set aside your prepared ingredients.
- Cook Chicken: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken strips and cook for 5–7 minutes, stirring occasionally until the chicken is golden brown and cooked through.
- Sauté Vegetables: Add the diced onion and bell pepper to the same skillet with the chicken. Sauté for 3–5 minutes until the vegetables are tender and slightly caramelized.
- Assemble Quesadilla: Place a flour tortilla on a clean surface. On one half of the tortilla, sprinkle a layer of shredded cheese, then add the cooked chicken and vegetable mixture. Fold the tortilla over to create a half-moon shape.
- Cook Quesadilla: Wipe out the skillet, add a splash more olive oil, and place the folded quesadilla in the pan. Cook for about 3 minutes on each side until golden brown and crispy.
- Serve: Transfer the quesadilla to a cutting board and let it rest for a minute. Cut into wedges and serve warm with your favorite dips such as salsa, sour cream, or guacamole.
Notes
- You can substitute shredded rotisserie chicken to save cooking time and add convenience.
- Adjust the chili powder amount to control the heat level according to your preference.
- Using whole wheat tortillas adds a healthier option with more fiber.
- For a vegetarian version, omit chicken and add more vegetables or beans.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a skillet for best crispness.
