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Chicken Quesadillas

Delicious chicken quesadillas with a crispy exterior and cheesy interior, perfect for family meals or gatherings.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Mexican
Calories: 350

Ingredients
  

For the Quesadillas
  • 4 large flour tortillas (10-inch) Work best for folding and filling
  • 2 cups cooked chicken breast, shredded Can use rotisserie chicken for convenience
  • 1.5 cups Mexican cheese blend, shredded For authentic flavor
  • 0.5 cup Monterey Jack cheese, shredded Ensures smooth melting
  • 1 medium bell pepper, diced Any color works well
  • 0.5 medium red onion, finely diced Small uniform pieces cook better
  • 2 tablespoons olive oil or butter For cooking the quesadillas
  • 1 teaspoon chili powder For seasoning the chicken
  • 0.5 teaspoon cumin Adds authentic Mexican flavor
  • 0.5 teaspoon garlic powder For depth of flavor
  • to taste salt and pepper For seasoning

Method
 

Preparation
  1. Mix the shredded chicken with chili powder, cumin, garlic powder, salt, and pepper until evenly coated.
  2. Dice the bell pepper and red onion into small, uniform pieces about ΒΌ-inch in size.
Assembly
  1. Lay a tortilla flat and add half of the Mexican cheese blend to one half of the surface.
  2. On top of that, add the seasoned chicken, diced vegetables, Monterey Jack cheese, and then sprinkle the remaining Mexican cheese.
  3. Fold the tortilla over to create a half-moon shape.
Cooking
  1. Heat olive oil or butter in a large skillet over medium heat.
  2. Cook each quesadilla for 3-4 minutes on each side until golden brown and the cheese is melted.
Serving
  1. Let the quesadilla rest for 2-3 minutes before cutting into triangular wedges.
  2. Serve hot with fresh cilantro, sour cream, guacamole, and salsa for dipping.

Notes

Leftover quesadillas can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in a skillet for best results.