Chicken Quesadillas with Peppers Onions (Printable Version)

Golden tortillas filled with seasoned chicken, peppers, onions, and melted cheese.

# What You Need:

→ Chicken

01 - 2 medium boneless, skinless chicken breasts, thinly sliced (about 12 oz)
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper

→ Vegetables

09 - 1 red bell pepper, thinly sliced
10 - 1 yellow bell pepper, thinly sliced
11 - 1 medium onion, thinly sliced

→ Quesadillas

12 - 4 large flour tortillas (10-inch)
13 - 2 cups shredded cheddar cheese (about 7 oz)
14 - 1 cup shredded Monterey Jack cheese (about 3.5 oz)
15 - 2 tablespoons butter, for cooking

→ Optional Garnishes

16 - Salsa
17 - Sour cream
18 - Fresh cilantro, chopped
19 - Lime wedges

# How to Make It:

01 - In a large bowl, toss the chicken slices with olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5 to 7 minutes, stirring occasionally, until cooked through and lightly browned. Remove from the pan and set aside.
03 - In the same skillet, add the bell peppers and onion. Sauté for 5 to 6 minutes until softened and slightly caramelized. Remove and set aside.
04 - Wipe the skillet clean and reduce heat to medium. Melt a small amount of butter in the pan.
05 - Place one tortilla in the skillet. Sprinkle one-quarter of the cheese mixture onto half of the tortilla, then top with one-quarter of the cooked chicken and sautéed vegetables. Fold the tortilla over to enclose the filling.
06 - Cook for 2 to 3 minutes on each side, pressing gently, until the tortilla is golden brown and the cheese has melted.
07 - Repeat the assembly and cooking steps with the remaining tortillas and filling.
08 - Slice each quesadilla into wedges and serve warm, garnished with salsa, sour cream, cilantro, and lime wedges as desired.

# Expert Advice:

01 -
  • It comes together faster than waiting for delivery, and tastes better too.
  • The combination of smoky spices and gooey cheese never gets old.
  • You can use whatever vegetables are sitting in your crisper drawer.
  • Even picky eaters go quiet when they bite into the crispy, golden crust.
02 -
  • Do not skip wiping the pan between batches, or burnt bits will stick to your tortillas.
  • Press gently with the spatula while cooking so the filling stays inside and the cheese melts evenly.
  • Let the quesadilla rest for a minute before slicing, or the cheese will ooze out everywhere.
03 -
  • Use two types of cheese for the best melt and flavor, cheddar for bite and Monterey Jack for smoothness.
  • Do not overfill the tortilla or it will split when you fold it, less is more here.
  • If you are making multiple quesadillas, keep them warm in a low oven while you finish the rest.

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