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Chicken Quesadilla Recipe

Chicken Quesadilla Recipe

This chicken quesadilla recipe is a quick, cheesy, and flavorful meal perfect for busy weeknights or game day snacks. Filled with seasoned chicken, sautéed vegetables, and melted cheese, these crispy tortillas deliver restaurant-quality flavor right at home.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 quesadillas
Course: Main Course
Cuisine: Mexican-American
Calories: 1020
Ingredients Equipment Method Notes

Ingredients
  

Quesadilla Ingredients
  • 6 Tbsp vegetable oil divided
  • 2 bell peppers thinly sliced
  • 0.5 onion thinly sliced
  • 1 lb boneless skinless chicken breasts sliced into strips
  • 0.5 tsp chili powder
  • 0.5 tsp ground cumin
  • 0.5 tsp dried oregano
  • 4 medium flour tortillas
  • 2 cups shredded Monterey Jack
  • 2 cups shredded cheddar cheese
  • 1 ripe avocado sliced
  • 2 scallions thinly sliced
  • kosher salt to taste
  • sour cream for serving

Equipment

  • Large skillet
  • Spatula
  • Knife
  • Cutting board

Method
 

  1. In a large skillet over medium-high heat, heat 1 tablespoon of vegetable oil. Add the bell peppers and onions. Season with a pinch of salt and sauté until soft, about 5 minutes. Transfer to a plate.
  2. Add 1 tablespoon of oil to the same skillet. Add the chicken strips and season with chili powder, cumin, oregano, and salt. Cook for about 8 minutes, stirring occasionally, until golden and fully cooked. Transfer the chicken to a plate.
  3. Wipe out the skillet and add 1 tablespoon of oil. Place one flour tortilla in the skillet. On one half, sprinkle a generous amount of both cheeses, a portion of the chicken, the sautéed vegetables, avocado slices, and scallions.
  4. Fold the tortilla over and press lightly. Cook for 3 minutes per side, or until golden and the cheese is melted.
  5. Repeat the process for the remaining tortillas and filling ingredients.
  6. Slice each quesadilla into wedges and serve warm with sour cream.

Notes

You can prep the chicken and vegetable filling ahead of time and refrigerate it for up to 3 days. To reheat leftovers, use a skillet instead of the microwave to keep the tortilla crispy.