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Chicken Quesadillas Recipe

Mexican · Main course · 35 min total

Crispy tortillas filled with seasoned chicken, melted cheese, and sautéed peppers, perfect for a quick weeknight dinner or a crowd-pleasing snack.

Ingredients

• 2 boneless skinless chicken breasts (about 1 lb)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 red bell pepper, thinly sliced
• 1/2 onion, thinly sliced
• 4 large flour tortillas (10-inch)
• 2 cups shredded Mexican blend cheese (or cheddar/jack)
• Optional: sour cream, salsa, guacamole for serving

Instructions

1. Season chicken breasts with chili powder, cumin, garlic powder, salt, and pepper.
2. Heat 1/2 tablespoon olive oil in a skillet over medium-high heat. Cook chicken for 5-7 minutes per side until cooked through. Let rest, then dice into small pieces.
3. In the same skillet, add remaining oil and sauté bell pepper and onion until softened, about 5 minutes. Remove from heat.
4. Lay tortillas flat. On one half of each tortilla, sprinkle cheese, then top with diced chicken and pepper-onion mixture. Sprinkle more cheese on top and fold the other half over.
5. Heat a clean skillet or griddle over medium heat. Cook each quesadilla for 2-3 minutes per side until golden brown and cheese is melted.
6. Cut into wedges and serve with sour cream, salsa, or guacamole if desired.

Tips

• For extra flavor, add a squeeze of lime juice to the chicken before serving.
• Leftover quesadillas can be reheated in a skillet or oven to maintain crispiness.
• Substitute chicken with black beans for a vegetarian version.

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