Chicken Quesadillas with Peppers (Printable)

Tender chicken and sautéed peppers fold with melted cheese in crisp tortillas for a quick, tasty dish.

# What's Needed:

→ Meat

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 1 red bell pepper, thinly sliced
03 - 1 green bell pepper, thinly sliced
04 - 1 small yellow onion, thinly sliced

→ Dairy

05 - 2 cups shredded cheddar cheese or Mexican cheese blend
06 - 2 tablespoons butter or neutral oil

→ Spices and Seasonings

07 - 1 teaspoon ground cumin
08 - 1 teaspoon chili powder
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Other

12 - 4 large flour tortillas

# How to Make It:

01 - Heat 1 tablespoon butter or oil in a large skillet over medium heat. Add the onions and bell peppers and sauté for 4 to 5 minutes until softened.
02 - Add chicken, ground cumin, chili powder, garlic powder, salt, and black pepper to the skillet. Cook for 2 to 3 minutes until heated through. Transfer mixture to a bowl, then wipe skillet clean.
03 - Place one tortilla flat on a surface. Sprinkle 1/2 cup shredded cheese evenly over one half. Top with one-quarter of the chicken and pepper mixture. Fold the tortilla over to enclose filling. Repeat with remaining tortillas.
04 - Heat 1/2 tablespoon butter or oil in the skillet over medium heat. Cook one quesadilla for 2 to 3 minutes per side until golden brown and cheese melts. Repeat with remaining quesadillas, adding more butter or oil as needed.
05 - Allow quesadillas to rest for 1 to 2 minutes, then cut into wedges. Serve immediately while hot.

# Tips for Success:

01 -
  • Everything cooks in one skillet, so cleanup is basically nonexistent.
  • The peppers get sweet and jammy, which balances the sharpness of the cheddar beautifully.
  • You can make these with whatever cheese or leftover protein is hiding in your fridge.
  • They taste like you spent an hour cooking, but youre done in thirty minutes.
02 -
  • Dont overfill the tortillas or the cheese will ooze out and burn in the pan, trust me on this.
  • Wipe the skillet clean between the veggie step and the cooking step, or leftover bits will burn and taste bitter.
  • Medium heat is your friend, too high and the tortilla burns before the cheese melts.
03 -
  • Use a heavy skillet or cast iron pan for the most even browning and crispiest results.
  • If youre making a big batch, keep finished quesadillas warm in a 200-degree oven while you cook the rest.
  • Always let them rest before cutting, it keeps the cheese from spilling out everywhere.

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