Description
This Chicken Quesadilla recipe features tender shredded chicken seasoned with chili powder, cumin, and garlic, combined with sautéed onions and bell peppers, melted cheddar and mozzarella cheeses, all wrapped in a warm, crispy tortilla. Perfectly cooked on the stovetop, it offers a deliciously gooey and flavorful meal served with sour cream, salsa, or guacamole.
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts (or thighs), cooked and shredded
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil (for cooking chicken)
- 1 tablespoon lime juice
Vegetables
- 1/2 cup diced onion
- 1/2 cup diced bell peppers (any color)
- 1 tablespoon olive oil (for sautéing vegetables)
Quesadilla Assembly
- 4 large flour tortillas (or corn tortillas for gluten-free option)
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese (optional, for extra melty cheese)
To Serve
- Fresh cilantro, chopped (optional, for garnish)
- Sour cream, salsa, or guacamole
Instructions
- Cook the Chicken: If you haven’t already cooked the chicken, season the chicken breasts with chili powder, cumin, garlic powder, salt, and pepper. Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Cook the chicken for 6-7 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Once cooked, shred the chicken using two forks and drizzle with lime juice. Set aside.
- Prepare the Vegetables: In the same skillet, add the diced onion and bell peppers along with 1 tablespoon of olive oil. Sauté for 3-4 minutes until softened and fragrant. Remove from heat and set aside.
- Assemble the Quesadilla: Heat a large non-stick skillet or griddle over medium heat. Place one tortilla in the skillet. Sprinkle a generous amount of shredded cheddar and mozzarella cheese over half of the tortilla. Layer with the shredded chicken and sautéed veggies. Add a little more cheese on top to help seal the quesadilla. Fold the tortilla in half to cover the filling.
- Cook the Quesadilla: Cook the quesadilla for 2-3 minutes on each side, or until the tortilla turns golden brown and the cheese inside melts. Press down gently with a spatula to ensure even cooking and to help the quesadilla crisp up nicely. Once done, remove from skillet and set aside.
- Serve: Slice the quesadilla into wedges. Serve warm with sour cream, salsa, or guacamole and garnish with fresh chopped cilantro if desired.
Notes
- Use corn tortillas for a gluten-free version.
- For extra spicy flavor, add a pinch of cayenne pepper or hot sauce to the chicken seasoning.
- Leftover cooked chicken can be used to save time.
- Cheese helps seal the quesadilla for easier flipping and crispier edges.
- Make sure not to overcrowd the skillet while cooking quesadillas for even heat distribution.
