Description
This Chicken Quesadilla recipe is a quick and flavorful meal perfect for busy weeknights. Tender cooked chicken is seasoned with a smoky chili powder blend and combined with sautéed onions and bell peppers. The mixture is layered between whole wheat tortillas with melted pepper Jack and cheddar cheese, then cooked until golden and crisp on a skillet. Served with salsa, guacamole, and sour cream or Greek yogurt, these quesadillas offer a deliciously satisfying dinner or snack that’s both wholesome and crowd-pleasing.
Ingredients
Spice Mix
- 2 teaspoons chili powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
Chicken and Vegetables
- 2 cups cooked diced or shredded chicken (about 2 medium breasts or 2 to 3 thighs)
- 1 tablespoon extra-virgin olive oil
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 1 orange, yellow, or green bell pepper, diced (or 1 cup chopped veggies of choice: baby spinach, mushrooms, zucchini, etc.)
- Hot sauce (optional, to taste)
Cheeses and Tortillas
- 1 1/4 cups shredded pepper Jack or Monterey Jack cheese, divided
- 3/4 cup shredded sharp cheddar cheese, divided (or additional pepper Jack/Monterey Jack)
- 4 medium whole wheat tortillas
- Oil, butter, or nonstick spray (optional, for cooking the quesadillas)
Serving
- Prepared salsa
- Guacamole
- Sour cream or plain Greek yogurt
Instructions
- Prepare the spice mix and chicken: In a small bowl, combine chili powder, kosher salt, and garlic powder. Place the cooked chicken in a medium bowl, sprinkle half of the spice mix over it, and stir to evenly coat. Set aside.
- Sauté the vegetables: Heat the olive oil in a large skillet over medium heat until shimmering. Add the diced onion and bell peppers. Sprinkle the remaining spice mixture over the vegetables, stirring to coat. Sauté, stirring occasionally, until the onions become translucent and lightly browned and the peppers are crisp-tender, about 6 to 8 minutes. If desired, add a few dashes of hot sauce to taste. Transfer the cooked vegetables to the chicken bowl and mix well.
- Assemble the quesadillas: Lay out each tortilla and on half of the tortilla, sprinkle about 2 1/2 tablespoons (1/8th) of the pepper Jack cheese and 1 1/2 tablespoons (1/8th) of the cheddar cheese. Evenly distribute one-quarter of the chicken and vegetable mixture on top of the cheese. Then sprinkle an additional 2 1/2 tablespoons of the pepper Jack and 1 1/2 tablespoons of the cheddar on top. Fold the empty half of the tortilla over the filling, gently pressing down. Repeat for all tortillas.
- Cook the quesadillas: Wipe out the skillet used for vegetables with a paper towel to remove excess moisture. Heat it over medium to medium-low heat and add a small amount of butter or oil if desired for a crispier crust. Place one quesadilla in the skillet with the folded edge in the center, open edge outward. Fit a second quesadilla beside it facing the opposite direction. Lightly press down with a spatula to flatten. Cook for about 4 minutes, adjusting heat to achieve a golden, crispy exterior without burning.
- Flip and cook the other side: Carefully flip each quesadilla and cook for an additional 2 minutes until both sides are golden brown and crispy.
- Slice and serve: Transfer quesadillas to a cutting board and let cool for a few minutes. Optionally, keep warm in a 200°F oven while finishing remaining quesadillas. Slice each into three wedges using a sharp knife or pizza cutter. Serve hot with prepared salsa, guacamole, and sour cream or Greek yogurt as desired.
Notes
- Using whole wheat tortillas adds fiber and nutrients compared to traditional flour tortillas.
- Sautéing the vegetables until slightly caramelized enhances their natural sweetness and flavor.
- Adjust the amount of chili powder and hot sauce to customize the spiciness level to your preference.
- Butter or oil helps achieve a crispy quesadilla crust but can be omitted for a lighter version; nonstick spray is an alternative.
- Leftover quesadillas can be refrigerated and reheated in a skillet or oven to retain crispiness.
