Chicken Quesadillas with Peppers (Print version)
Tender chicken, sautéed peppers, & melted cheese folded in crispy tortillas. A flavorful Mexican-inspired main for any meal.
# What you need:
→ Chicken Mixture
01 - 2 boneless, skinless chicken breasts (approximately 0.75 lb), cut into thin strips
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Sautéed Vegetables
08 - 1 red bell pepper, thinly sliced
09 - 1 yellow bell pepper, thinly sliced
10 - 1 small red onion, thinly sliced
11 - 1 clove garlic, minced
→ Quesadilla Assembly
12 - 4 large flour tortillas (10-inch diameter)
13 - 1 1/2 cups shredded Monterey Jack or cheddar cheese
14 - Cooking spray or additional olive oil, for the pan
→ Optional Garnishes
15 - Sour cream
16 - Salsa
17 - Fresh cilantro, chopped
18 - Lime wedges
# Directions:
01 - In a medium bowl, combine the chicken strips with 1 tablespoon of olive oil, chili powder, ground cumin, smoked paprika, salt, and black pepper. Toss thoroughly until all chicken pieces are evenly coated with the seasoning mixture.
02 - Heat a large nonstick skillet over medium-high heat. Add the seasoned chicken and sauté for 4 to 5 minutes, or until the chicken is fully cooked through and exhibits a light golden-brown color. Remove the cooked chicken from the skillet and set it aside on a plate.
03 - Using the same skillet, add a small amount of additional olive oil if needed. Introduce the thinly sliced red bell pepper, yellow bell pepper, red onion, and minced garlic. Sauté for 4 to 5 minutes until the vegetables are tender and slightly caramelized. Return the cooked chicken to the skillet with the sautéed vegetables and toss to thoroughly combine. Remove the skillet from the heat.
04 - Wipe the skillet clean. Place one flour tortilla in the skillet over medium heat. Distribute one-quarter of the shredded cheese over one half of the tortilla, then top with one-quarter of the chicken and pepper mixture. Carefully fold the unoccupied half of the tortilla over the filling to create a crescent shape.
05 - Cook the assembled quesadilla for 2 to 3 minutes per side, gently pressing down with a spatula, until the tortilla is golden brown and crispy, and the cheese has completely melted. Repeat this assembly and cooking process for the remaining tortillas and filling.
06 - Cut each finished quesadilla into several wedges. Serve immediately while hot, optionally garnished with sour cream, salsa, chopped fresh cilantro, and fresh lime wedges.
# Expert advice:
01 -
- This recipe is your secret weapon for those nights when you crave something utterly delicious but have precious little time.
- The combination of savory chicken, sweet peppers, and gooey cheese is just a joy to eat, every single time.
02 -
- Never overcrowd your pan when cooking the chicken or vegetables; they need space to sear and caramelize, not steam.
- The key to a truly melty, delicious quesadilla is using freshly shredded cheese; it melts far more smoothly than the pre-shredded varieties.
03 -
- For ultimate crispiness, a cast-iron skillet works wonders and provides a beautiful, even sear.
- If you're making a large batch, you can keep finished quesadillas warm in a low oven (around 200°F or 95°C) on a wire rack while you finish the rest.