Description
This Chicken Quesadilla recipe offers a deliciously seasoned and colorful filling of sautéed chicken, bell peppers, and onions, layered with a blend of pepper Jack and cheddar cheeses all folded inside whole wheat tortillas and pan-cooked to crispy perfection. Ready in just 30 minutes and serving four, it's perfect for a quick yet satisfying meal served with salsa, guacamole, and sour cream or Greek yogurt.
Ingredients
Spice Mix and Chicken
- 2 teaspoons chili powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 2 cups cooked diced or shredded chicken (about 2 medium breasts or 2 to 3 thighs)
Vegetables and Oil
- 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)
Cheese 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
For Cooking and Serving
- Oil, butter, or nonstick spray (optional, for cooking the quesadillas)
- Prepared salsa
- Guacamole
- Sour cream or plain Greek yogurt
Instructions
- Prepare the spice mixture and season chicken: In a small bowl, mix chili powder, kosher salt, and garlic powder. Place cooked chicken in a separate medium bowl and sprinkle with half the spice mixture. Stir to coat evenly and set aside.
- Sauté the vegetables: Heat olive oil in a large skillet over medium heat until shimmering. Add diced onion, red and orange/yellow/green bell peppers, and any other chosen vegetables except spinach. Sprinkle remaining spice mix over them. Cook, stirring occasionally, until the onion is translucent and beginning to brown and vegetables are crisp-tender, about 6 to 8 minutes. Add spinach gradually if using, stirring until wilted. For a spicier filling, add hot sauce to taste. Transfer the cooked vegetables to the bowl with chicken and combine well.
- Assemble the quesadillas: Lay out each whole wheat tortilla. On half of each tortilla, sprinkle one-eighth of the pepper Jack cheese (about 2 1/2 tablespoons) and one-eighth of the cheddar cheese (about 1 1/2 tablespoons). Spread one-quarter of the chicken and vegetable mixture evenly over the cheese. Top with an additional one-eighth of each cheese. Fold the empty half of the tortilla over the filling, pressing gently to seal. Repeat with remaining tortillas.
- Prepare for cooking: Using a paper towel, wipe out the skillet used for vegetables. Heat the skillet over medium to medium-low heat. Add a small amount of butter or oil if desired for extra crispiness.
- Cook the quesadillas: Place one quesadilla in the skillet with the folded edge down the center and open edge out. Place a second quesadilla beside it in the opposite direction for a good fit. Press lightly on top with the back of a spatula to flatten. Cook until the bottom side is golden and crisp, about 4 minutes, adjusting heat to prevent burning.
- Flip and finish cooking: Carefully flip each quesadilla and cook for an additional 2 minutes until the other side is also golden and crisp.
- Slice and serve: Transfer cooked quesadillas to a cutting board to cool slightly or keep warm in a 200°F oven. Slice each into three wedges with a sharp knife or pizza cutter. Serve hot with prepared salsa, guacamole, and sour cream or Greek yogurt.
Notes
- Use cooked chicken from grilled, roasted, or rotisserie sources for convenience.
- Substitute vegetables to your preference like mushrooms or zucchini for variety.
- Adjust spiciness by adding hot sauce or using a spicier cheese.
- Whole wheat tortillas add fiber and nutrients compared to flour tortillas.
- Use a nonstick skillet to prevent sticking or add a small amount of oil/butter when cooking for crispier quesadillas.
- Keep cooked quesadillas warm in a low oven if making multiple batches.
