Chicken Quesadillas with Seasoned Filling (Printable)
Crispy tortillas with seasoned chicken, melted cheese, and peppers ready in 30 minutes.
# What's Needed:
→ Meats
01 - 2 cups cooked chicken breast, shredded or diced
→ Vegetables
02 - 1 medium red bell pepper, diced
03 - 1 medium green bell pepper, diced
04 - 1 small red onion, finely chopped
05 - 2 tablespoons fresh cilantro, chopped (optional)
06 - 2 tablespoons jalapeño, finely chopped (optional)
→ Dairy
07 - 2 cups shredded cheddar cheese (or Mexican blend)
→ Staples
08 - 4 large flour tortillas (10-inch)
09 - 2 tablespoons olive oil or butter
10 - 1 teaspoon ground cumin
11 - 1 teaspoon chili powder
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ To Serve (Optional)
15 - Salsa
16 - Sour cream
17 - Guacamole
18 - Lime wedges
# How to Make It:
01 - Combine cooked chicken, diced bell peppers, chopped onion, cumin, chili powder, garlic powder, salt, and black pepper in a medium bowl. Mix thoroughly to distribute seasonings evenly.
02 - Place large skillet over medium heat. Add small amount of olive oil or butter to coat the bottom.
03 - Lay one tortilla flat in skillet. Sprinkle 1/2 cup cheese evenly over half the tortilla. Spoon 1/2 cup chicken mixture over cheese. Add cilantro and jalapeño if using.
04 - Fold tortilla over filling to create half-moon shape. Cook 2-3 minutes per side until tortilla is golden brown and cheese is melted.
05 - Transfer quesadilla to cutting board. Let rest 1 minute before cutting into wedges.
06 - Repeat process with remaining tortillas and filling mixture.
07 - Serve hot with salsa, sour cream, guacamole, and lime wedges if desired.
# Tips for Success:
01 -
- They come together in under 30 minutes but taste like something from a restaurant
- Perfect for using up leftover chicken or rotisserie from the store
02 -
- Low and slow heat is better than high heat that burns the tortilla before the cheese melts
- Do not overfill or you will never get that satisfying seal when you fold it over
03 -
- A cast iron skillet gives you the crispiest tortilla exterior
- Letting the quesadilla rest for one minute prevents all the cheese from running out when you cut it