Description
A quick and delicious chicken quesadilla recipe that is cheesy, crispy, and packed with flavor. Perfect for a comforting meal any night of the week.
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
- Salt and pepper, to taste
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 tortilla flat and add half of the Mexican cheese blend to one half. Top with seasoned chicken, diced vegetables, and Monterey Jack cheese, then sprinkle on the remaining Mexican cheese. Fold the tortilla over to create a half-moon shape.
- Heat oil in a large skillet over medium heat. Cook quesadilla for 3-4 minutes per side until golden brown and cheese is melted.
- Let quesadillas rest for 2-3 minutes before cutting.
- Cut into triangular wedges and serve immediately with fresh cilantro, sour cream, guacamole, and salsa.
Notes
Avoid overstuffing the quesadilla and always warm the tortillas before filling for easier folding.