Chicken Quesadillas With Seasoned Chicken (Printable)
Crispy tortillas with seasoned chicken, melted cheese, and peppers ready in 30 minutes.
# What You'll Need:
→ 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 - In a medium bowl, combine the cooked chicken, bell peppers, onion, cumin, chili powder, garlic powder, salt, and black pepper. Mix well until evenly coated.
02 - Place a large skillet over medium heat and add a small amount of olive oil or butter to lightly coat the surface.
03 - Lay one tortilla flat in the skillet. Sprinkle 1/2 cup cheese evenly over half the tortilla, then spoon 1/2 cup of the chicken mixture over the cheese. Add cilantro and jalapeño if desired.
04 - Fold the tortilla over to enclose the filling, creating a half-moon shape. Cook for 2-3 minutes on each side until golden brown and the cheese is melted.
05 - Transfer to a cutting board and let rest for 1 minute. Cut into wedges and serve immediately.
06 - Repeat the assembly and cooking process with the remaining tortillas and filling mixture.
# Expert Suggestions:
01 -
- Ready in thirty minutes flat, perfect for those nights when everyone is starving now
- Uses leftover chicken like magic, turning yesterday dinner into today feast
02 -
- Patience with the first side is everything, flip too early and the tortilla tears
- Do not overfill, I promise you it will end up on the stove instead of inside
03 -
- Butter gives the best flavor and browning but milk in plant based butters can burn faster
- Two pans going at once cuts cooking time in half if you are feeding a crowd