Description
This Easy Chicken Quesadillas recipe is a quick and delicious meal perfect for any weeknight. Tender chicken breast seasoned with taco spices, sautéed with colorful bell pepper and onion, and layered with melty Mexican cheese inside warm flour tortillas creates a satisfying and flavorful snack or dinner. Ready in just 30 minutes, these quesadillas are crispy on the outside and gooey on the inside.
Ingredients
Scale
For the Chicken Mixture
- 1 tbsp oil
- 1 lb chicken breast, cut into small pieces
- 1 tbsp taco seasoning
- 1/2 large bell pepper, diced (any color)
- 1/2 yellow onion, diced
For Assembling Quesadillas
- 2 tbsp unsalted butter
- 6 flour tortillas
- 2 cups Mexican cheese blend
Instructions
- Cook the Chicken: Heat a skillet over medium heat and add 1 tablespoon of oil. Add the chicken pieces along with 1 tablespoon of taco seasoning. Cook the chicken for about 4 minutes, stirring occasionally, until it starts to brown.
- Add Vegetables: Add the diced bell pepper and onion to the skillet with the chicken. Continue cooking for another 5 minutes, or until the chicken is fully cooked and the vegetables are tender and have developed some color. Remove the mixture from the skillet and set aside.
- Prepare the Quesadilla Base: In the same or a clean skillet, add a small amount of butter or oil over medium heat. Place one flour tortilla in the skillet to warm it up slightly.
- Assemble Quesadillas: Sprinkle a layer of Mexican cheese on one half of the tortilla, then add a portion of the cooked chicken and vegetable mixture on top. Add additional cheese over the filling. Fold the tortilla in half to encase the filling.
- Cook the Quesadilla: Cook the folded quesadilla for a few minutes until the bottom side is golden brown and crispy. Carefully flip it over and cook the other side until it is also golden and the cheese inside has melted completely.
- Repeat & Serve: Repeat the assembling and cooking process with the remaining tortillas and filling. Serve the quesadillas warm for the best melty texture and flavor.
Notes
- To make this dish spicier, add some chopped jalapeños or hot sauce to the filling.
- You can substitute flour tortillas with whole wheat or corn tortillas for a different flavor and texture.
- For a crunchier quesadilla, cook over medium-low heat to allow the cheese to melt completely without burning the tortilla.
- Leftover quesadillas can be wrapped tightly and refrigerated for up to 2 days; reheat in a skillet for crispiness.
- Feel free to add other veggies such as corn or mushrooms to the filling for added variety.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
