Description
This delicious chicken quesadilla recipe combines tender shredded chicken, sautéed vegetables, and melted cheese all wrapped in warm, crispy flour tortillas. Perfect for a quick weeknight dinner or a satisfying comfort food snack, these quesadillas offer a flavorful blend of cumin, chili powder, and fresh ingredients that everyone will love.
Ingredients
Scale
Chicken and Vegetables
- 2 pieces Boneless Skinless Chicken Breasts (or shredded rotisserie chicken works wonderfully!)
- 2 cloves Garlic (minced)
- 1 cup Bell Pepper (diced)
- 1 cup Onion (diced; red onions offer a milder taste)
Cheese and Tortillas
- 1 cup Shredded Cheese (Cheddar and Monterey Jack or pepper jack for a spicy twist)
- 4 pieces Flour Tortillas (whole wheat tortillas are a healthy substitute)
Spices and Oil
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder (adjust to taste for more spice)
- Salt and Pepper (to taste)
- 2 tablespoons Olive Oil (vegetable or canola oil works in a pinch)
Instructions
- Prepare the Chicken: Start by shredding the cooked boneless skinless chicken breasts. If using raw chicken breasts, cook them first by boiling or baking until fully cooked, then shred.
- Sauté Vegetables and Garlic: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onions, bell peppers, and minced garlic. Sauté for about 4-5 minutes until the vegetables become soft and fragrant.
- Add Spices and Chicken: Stir in cumin, chili powder, salt, and pepper into the vegetables. Add shredded chicken and mix well to coat the chicken with the spices and vegetables. Cook for another 3-4 minutes until everything is heated through.
- Assemble Quesadillas: Lay a flour tortilla flat on a clean surface. Sprinkle a generous amount of shredded cheese evenly over half of the tortilla. Spread a portion of the chicken and vegetable mixture over the cheese, then sprinkle some more cheese on top (this helps the quesadilla stick together). Fold the tortilla over to create a half-moon shape.
- Cook Quesadillas: In a clean skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Place the folded quesadilla in the skillet and cook for 3-4 minutes on each side until the tortilla is golden brown and crispy and the cheese has melted inside.
- Serve: Remove the cooked quesadilla from the skillet and let it cool for a minute before slicing into wedges. Serve with your favorite dipping sauces such as sour cream, salsa, or guacamole.
Notes
- Using shredded rotisserie chicken saves preparation time.
- Adjust chili powder quantity based on your preferred spice level.
- Whole wheat tortillas provide a healthier alternative.
- Cheese combination can be customized to your taste—pepper jack adds a nice kick.
- If you prefer a crispier quesadilla, press it lightly with a spatula while cooking.
