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Quesadillas
5 from 75 votes

Quesadillas

This quesadilla recipe features diced chicken breast seasoned with chili powder and cumin, combined with sautéed bell peppers, red onion, and garlic, then folded with a blend of shredded cheddar and Monterey Jack cheeses in flour tortillas. The filling offers a balance of savory spiced chicken and tender vegetables, while the tortillas crisp to a golden brown buttery finish. This makes for a satisfying meal that can be served with traditional toppings such as guacamole, sour cream, pico de gallo, and salsa for added flavor and freshness.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 6
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1 1/4 lbs chicken breast diced into 1/2-inch cubes, boneless, skinless
  • 2 tsp chili powder
  • 1 tsp cumin ground
  • salt freshly ground
  • black pepper freshly ground
  • 4 tsp olive oil divided
  • 2 cups bell pepper about 2, I use red and green, chopped
  • 2/3 cup onion red, chopped
  • 2 garlic minced, cloves
  • 1 Tbsp lime juice fresh
  • 6 (10-inch burrito size) flour tortillas
  • 3 Tbsp butter melted
  • 6 oz. cheddar cheese shredded (1 1/2 cups
  • 6 oz. Monterey jack cheese shredded (1 1/2 cups
  • guacamole for serving (optional
  • sour cream
  • Pico de Gallo
  • salsa

Instructions

    Cup of Yum
  1. Toss chicken with chili powder, cumin, salt and pepper (about 3/4 tsp salt 1/2 tsp pepper).
  2. Heat 2 tsp olive oil in 12-inch non-stick skillet over medium-high heat. Add chicken and cook and turn occasionally until fully cooked through, about 6 minutes. Transfer to a medium mixing bowl.
  3. Heat remaining 2 tsp oil in same skillet. Add bell pepper and red onion and saute until tender, about 6 minutes, while adding in garlic during last 1 minute. Transfer to bowl with chicken, pour in lime and toss.
  4. Brush top side of tortillas with melted butter. Wipe skillet clean with paper towels, heat over medium heat. Toss cheeses together.
  5. Transfer one tortilla buttered side down to skillet. Working quickly sprinkle 1/2 cup cheese evenly over one half side of the tortilla then sprinkle with about 3/4 cup of the chicken mixture. Fold top half over, repeat with a second tortilla (you can fit two in the skillet at once).
  6. Let cook until golden brown on bottom about 2 minutes, then carefully turn to opposite side and continue to cook until golden brown on bottom.
  7. Repeat process with remaining tortillas, cheese and filling. Cut each quesadilla into 2 or 3 wedges. Serve warm with desired toppings.

Notes

  • Use freshly grated cheese when possible for better melting and flavor quality.
  • Fresh bell peppers and onions from the produce section provide vibrant toppings that enhance the quesadillas.
  • Toppings such as guacamole, pico de gallo, sour cream, and salsa complement the warm quesadillas but are optional.
  • Brush tortillas with melted butter prior to cooking to achieve a crisp and golden exterior.