Description
A quick and delicious chicken quesadilla recipe that’s cheesy, customizable, and perfect for a satisfying meal.
Ingredients
- 4 large flour tortillas (10-inch)
- 2 cups cooked chicken breast, shredded
- 1½ cups Mexican cheese blend, shredded
- ½ cup Monterey Jack cheese, shredded
- 1 medium bell pepper, diced
- ½ medium red onion, finely diced
- 2 tablespoons olive oil or butter
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- To taste: salt and pepper
Instructions
- Mix shredded chicken with chili powder, cumin, garlic powder, salt, and pepper until evenly coated.
- Dice bell pepper and red onion into small, uniform pieces about ¼-inch in size.
- Lay a tortilla flat and add half of the Mexican cheese blend to one half. Top with seasoned chicken, diced veggies, Monterey Jack cheese, then the remaining Mexican cheese. Fold the tortilla over.
- Heat oil in skillet over medium heat. Cook quesadilla for 3 to 4 minutes per side until golden brown and cheese is melted.
- Let the quesadillas rest for 2 to 3 minutes before cutting to allow the cheese to set.
- Cut into triangular wedges and serve immediately with toppings like cilantro, sour cream, guacamole, and salsa.
Notes
Feel free to customize with any leftover ingredients. Avoid overstuffing the tortillas for best results.