Description
This Chicken Quesadillas recipe is a flavorful and satisfying meal featuring tender strips of seasoned chicken, sautéed bell peppers and onions, melted Monterey Jack and cheddar cheeses, and fresh avocado slices all wrapped in crispy, golden flour tortillas. Ready in just 40 minutes, it makes a perfect quick dinner or lunch option for four servings, served with cool sour cream on the side for extra creaminess.
Ingredients
Vegetables and Protein
- 2 bell peppers, thinly sliced
- 1/2 onion, thinly sliced
- 1 lb. boneless skinless chicken breasts, sliced into strips
- 1 ripe avocado, sliced
- 2 scallions, thinly sliced
Spices and Seasonings
- Kosher salt, to taste and ½ teaspoon for seasoning chicken
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
Dairy
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
- Sour cream, for serving
Other
- 6 tablespoons vegetable oil, divided
- 4 medium flour tortillas
Instructions
- Sauté Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the thinly sliced bell peppers and onion, season with kosher salt, and cook for about 5 minutes until the vegetables are soft and slightly caramelized. Transfer them to a plate and set aside.
- Cook Chicken: Add another tablespoon of vegetable oil to the same skillet and heat over medium-high heat. Add the chicken strips and season with chili powder, ground cumin, dried oregano, and ½ teaspoon of kosher salt. Cook the chicken, stirring occasionally, for roughly 8 minutes until it is golden brown and cooked through. Transfer the chicken to a plate and wipe out the skillet.
- Assemble Quesadillas: Add 1 tablespoon of vegetable oil to the skillet again and heat it. Place one flour tortilla in the skillet. On half of the tortilla, sprinkle a generous amount of both shredded Monterey Jack and cheddar cheeses, then add a quarter of the cooked chicken, a quarter of the sautéed pepper and onion mixture, a few slices of avocado, and some thinly sliced scallions. Fold the other half of the tortilla over the filling to form a half-moon.
- Cook Quesadillas: Cook the folded quesadilla in the skillet, flipping once, until each side is golden brown and crispy, approximately 3 minutes per side. Repeat this process with the remaining oil, tortillas, chicken, pepper-onion mixture, avocado, and scallions to make 4 quesadillas in total.
- Serve: Slice each quesadilla into wedges and serve warm with sour cream on the side for dipping.
Notes
- Use a neutral oil like vegetable or canola oil for sautéing to avoid overpowering flavors.
- Adjust the seasoning according to your spice preference; add more chili powder if you prefer a spicier quesadilla.
- For a crispier texture, press the quesadilla down gently with a spatula while cooking.
- To keep quesadillas warm while cooking the rest, place them on a baking sheet in a 200°F (93°C) oven.
- Feel free to swap out the chicken for other proteins like shredded beef or beans to make it vegetarian.
