Chicken Quesadillas

5 from 9 votes

These are the best chicken quesadillas! Level it up with flavorful chicken, tender bell peppers and onions, and freshly shredded cheese. Cooked until golden brown and crispy.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Mexican, Tex-Mex

Servings: people

Calories: 643kcal

Author: Tania

Equipment

Ingredients

2 medium chicken breasts pounded to ½ inch thick
2 teaspoons chicken taco seasoning
Olive oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
3 to 4 cups freshly shredded Monterey Jack cheese or as needed
6 large flour tortillas I use burrito size tortillas
4 tablespoons unsalted butter or as needed for the pan
Salt and pepper to taste

Instructions

Drizzle chicken breasts with some olive oil and season with the prepared taco seasoning on both sides (I use about ¾ to 1 teaspoon per chicken breast).
Heat about 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken, about 6 minutes per side, or internal temperature registers 165 degrees F. Transfer to a plate and let it rest for 10 minutes. Then, thinly slice the chicken.
On the same skillet, cook bell peppers and onions over medium high heat until tender and slightly charred. Season with salt and pepper to taste. Transfer to a plate and set aside.
To assemble quesadillas: In a clean non-stick skillet, heat ½ tablespoon of butter. Lay a flour tortilla and then a handful of cheese, followed by a few chicken slices and cooked veggies in a single layer (don’t overstuff). Then top with another handful of cheese, and layer over another flour tortilla, pressing down.
Once the bottom tortilla is golden brown and the cheese is melted, remove it from the pan using a wide spatula. Melt another ½ tablespoon butter in the skillet, and cook the other side of the quesadilla until golden brown. Repeat with the remaining tortillas.
Note: You may also arrange the filling on one side of the tortilla and then flip it over with a spatula, if that’s easier.
Slice the quesadillas into wedges. Serve immediately with your favorite toppings.

Notes

Cheese: I’d recommend grating your own cheese to make it easier to melt.
Prep ahead: Cook and slice the chicken, cook the veggies, and shred the cheese 2-3 days in advance. When ready to eat, assemble the chicken quesadillas as directed.
Make ahead: 1-2 days ahead and store them in the fridge. Reheat in a skillet with a dollop of butter to re-crisp.
Don’t reheat in the microwave oven, as they will become soggy.

Substitutions and variations:

Monterey Jack cheese: Oaxaca, Chihuahua, Cheddar, Mozzarella.
Flour tortillas: Use your favorite type of tortilla.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition