Best Chicken Quesadilla (Printer-Friendly Version)
Crispy chicken quesadilla with seasoned filling, melty cheese, and sautéed veggies ready in minutes.
# What You'll Need:
→ Protein
01 -
450 g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
→ Vegetables
02 -
1 medium bell pepper, thinly sliced
03 -
1 small onion, thinly sliced
→ Spices and Seasonings
04 -
1 teaspoon chili powder
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon salt
→ Cheese
07 -
100 g shredded pepper Jack cheese
08 -
100 g shredded sharp cheddar cheese
→ Tortillas
09 -
4 large whole wheat burrito-size flour tortillas
→ Optional
10 -
Nonstick cooking spray, as needed
11 -
Hot sauce, to taste
12 -
Salsa, guacamole, and sour cream for serving
# Steps to Follow:
01 -
In a medium bowl, combine chicken pieces with half of the chili powder, garlic powder, and salt. Toss to coat evenly.
02 -
Heat a large nonstick skillet over medium heat. Add bell peppers and onion with remaining spices, cooking until softened, about 5 minutes.
03 -
Add the seasoned chicken to the skillet with vegetables. Cook until chicken is fully cooked and slightly browned, approximately 8 minutes.
04 -
Place one tortilla flat and evenly distribute half the chicken and vegetable mixture on one half. Sprinkle a quarter of the shredded cheeses over the filling, then fold the tortilla over the filling to create a half-moon shape. Repeat with remaining tortillas and filling.
05 -
Wipe the skillet clean and spray lightly with nonstick spray if desired. Heat over medium heat and cook one or two quesadillas at a time, about 4 minutes per side until the tortillas are golden and cheese is fully melted. Adjust heat if browning too quickly.
06 -
Remove from pan and let cool for a minute before slicing into wedges. Serve warm with salsa, guacamole, and sour cream.
# Additional Tips:
01 -
For best melt and flavor, grate your own cheese instead of using pre-shredded varieties which often contain anti-caking agents.
02 -
Avoid excess oil to keep quesadillas from becoming greasy; a nonstick pan usually requires little to no added fat.
03 -
Prepare chicken and vegetable filling one day ahead and refrigerate to save time during final assembly.