Chicken Quesadilla Recipe
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2 quesadillas
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Calories
1021 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Chicken Quesadilla Recipe
Description
Starting with sautéed diced red and green bell peppers, garlic, red onion, and optional jalapeño, this recipe builds a flavorful foundation for the chicken filling. Cooked chicken is combined with taco seasoning and a bit of water to create a thickened mixture that is layered inside the quesadilla. Butter spread on one side of the tortilla ensures a crispy, golden crust when cooked in a skillet.
The quesadilla is assembled by layering shredded cheddar and Monterey Jack cheeses with the chicken mixture before folding and cooking until the cheese melts and the tortilla crisps. The cooking process presses the ingredients together, providing a cohesive and portable meal.
Side accompaniments like lime wedges, guacamole, sour cream, and Pico de Gallo add brightness, creaminess, and freshness, rounding out the meal. This preparation emphasizes controlled moisture to keep the tortillas crisp and avoids overloading the filling.
Ingredients
- 1 tablespoon avocado oil
- ¼ cup red bell pepper diced
- ¼ cup green bell pepper diced
- 1 clove garlic minced
- 2 tablespoons onion red, chopped
- 1 tablespoon jalapeno pepper optional, finely minced
- ½ cup chicken a rotisserie chicken works great for this, cooked, chopped
- 2 tablespoons taco seasoning see notes
- 3 tablespoons water
- 2 tablespoons butter softened
- 2 flour tortillas burrito-size
- ¾ cup cheese I like a blend of sharp cheddar and Monterey Jack, shredded
- lime fresh wedges, for serving
- guacamole
- sour cream
- Pico de Gallo
Instructions
- Heat the avocado oil in a medium skillet over medium-high heat. Add in the red bell pepper, green bell pepper, garlic, red onion, and jalapeño (if using). Sauté until just tender and fragrant, about 5 minutes.
- Add in the cooked chicken, taco seasoning, and water. Bring to a simmer, and cook until just thickened, about 2 minutes. Remove the chicken mixture from the skillet and set aside.
- Wipe the skillet clean. Return the skillet to medium-high heat.
- Working with one tortilla at a time, spread 1 tablespoon of butter on 1 side of the tortilla. Place the tortilla, butter side down, in the hot skillet. Then immediately sprinkle on half of the shredded cheese over the entire tortilla.
- Place half of the chicken mixture onto one half of the tortilla, and cook until the cheese just begins to melt. Using a spatula, flip the side that just has the cheese on it over on top of the chicken mixture. Use the spatula to press down to seal.
- Continue to cook for an additional 2 minutes, and then flip the entire quesadilla over and cook for an additional 2 minutes on the other side—this is to crisp up the tortilla.
- Remove from heat, and immediately cut into wedges using a pizza cutter or sharp knife. Serve with fresh lime wedges, guacamole, sour cream, or pico de gallo.
Notes
- Cast iron skillets provide even heat distribution, ideal for melting cheese uniformly in quesadillas.
- Avoid fillings with excess liquid such as salsa or raw vegetables to prevent soggy tortillas and maintain crispness.
- Use less filling rather than more; a good quesadilla has a higher ratio of cheese to filling for better melting and texture.
- If taco seasoning is unavailable, combine chili powder, cumin, garlic powder, onion powder, and salt to create a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2quesadillas
Amount Per Serving
Calories 1021 kcal
% Daily Value*
| Serving | 1quesadilla | |
| Calories | 1021kcal | 51% |
| Carbohydrates | 88g | 29% |
| Protein | 39g | 78% |
| Fat | 59g | 91% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 28g | 165% |
| Trans Fat | 1g | 50% |
| Cholesterol | 137mg | 46% |
| Sodium | 2394mg | 100% |
| Fiber | 14g | 56% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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