Description
Delicious and easy-to-make Chicken Quesadillas featuring tender seasoned chicken, sautéed vegetables, and melted Monterey Jack cheese, all sandwiched between crispy, golden flour tortillas. Perfect for a quick lunch or dinner that satisfies with classic Tex-Mex flavors.
Ingredients
Scale
For the Filling
- 1 pound chicken breast (cut into small cubes)
- 1 small onion (diced)
- 1 small red bell pepper (diced)
- 1 (1-ounce) packet taco seasoning (or fajita seasoning)
- 2 tablespoons olive oil (divided)
- 2 cups shredded Monterey Jack cheese (or any cheese blend)
For Assembling
- 4 large flour tortillas
- Additional olive oil for brushing
Instructions
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed chicken in a single layer and cook for about 2 minutes on each side until fully cooked and no longer pink inside. Remove the chicken from the skillet and set aside on a plate.
- Sauté Vegetables: Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion and red bell pepper and cook for 2-3 minutes until softened and fragrant, stirring occasionally to prevent burning.
- Combine Chicken and Seasoning: Return the cooked chicken back to the skillet with the vegetables. Sprinkle the taco seasoning over the mixture and stir well to combine all the ingredients evenly. Once mixed, remove from heat and set aside.
- Assemble the Quesadillas: Lay out the four tortillas on a clean surface. Brush one side of each tortilla lightly with olive oil. Place them oil-side down to prepare for filling. Divide the chicken mixture evenly, spreading it over half of each tortilla. Sprinkle ½ cup of shredded cheese over the chicken on each tortilla, then fold the tortillas in half over the filling to create a half-moon shape.
- Cook the Quesadillas: Heat a nonstick pan or skillet over medium-low heat. Carefully place one folded quesadilla at a time into the pan. Cook for 3-4 minutes on each side, pressing lightly with a spatula, until the tortillas are golden brown and crispy, and the cheese inside is melted. Repeat with remaining quesadillas.
- Serve: Remove the quesadillas from the pan and cut into wedges if desired. Serve warm with your favorite sides like salsa, sour cream, or guacamole.
Notes
- For extra flavor, add a splash of lime juice to the chicken mixture before assembling.
- You can substitute chicken breast with cooked shredded rotisserie chicken for convenience.
- Use any cheese blend you prefer, such as cheddar or pepper jack, for different flavor profiles.
- To make the quesadillas crispier, cook them on slightly lower heat for longer, allowing cheese to melt thoroughly without burning the tortillas.
- Leftover quesadillas can be refrigerated and reheated in a skillet or oven for best texture.
