Chicken Quesadilla

5 from 1 vote

This easy Chicken Quesadilla Recipe is the perfect weeknight meal. Cheesy, melty and so crispy, homemade chicken quesadillas taste better than a restaurant meal with their juicy fajita filling.

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Lunch

Cuisine: High Protein

Keyword: chicken, cooking

Servings: servings

Ingredients

4 medium whole wheat tortillas
1 cup (120 g) shredded Monterey Jack cheese or shredded cheddar cheese
½ cup (60 g) shredded cheddar cheese

Chicken

1.1 lb (500 g) chicken breast boneless and skinless, diced or cut into strips
2 bell peppers red, yellow, green or a mix, diced
1 small onion finely chopped
1 ½ tbsp olive oil

Seasonings

¾ to 1 tsp kosher salt to taste
½ to 1 tsp chili powder to taste
½ tsp onion powder
½ tsp garlic powder
ground black pepper to taste
½ tsp cumin optional

Metric - US Customary

Instructions

Cook chicken

In a medium size bowl, combine diced chicken breast with salt, chili powder, onion powder, garlic powder, ground black pepper and optionally cumin. Add ½ tablespoon of olive oil and mix to combine.
Preheat ½ tablespoon olive oil in a large skillet over medium heat. When it is hot, add the seasoned chicken and cook for about 7 to 10 minutes, or until cooked through. Remove from the skillet and place in a bowl.

Sauté vegetables

In the same skillet where you cooked the chicken, heat the remaining ½ tablespoon of olive oil. Once hot, lower the heat to medium then add chopped onion and diced bell peppers. Sauté over medium heat until the vegetables are tender.

Assemble chicken quesadillas

Heat a clean skillet or griddle over medium heat. Spray with cooking spray or grease with olive oil to prevent the quesadillas from sticking.
Place one tortilla in the skillet. Sprinkle half of the tortilla with a mix of Monterey Jack cheese and cheddar cheese, then add cooked chicken with sautéed onion and bell peppers. Sprinkle with more shredded cheese on top, then fold the empty tortilla half over the fillings and press gently. Flip and cook on the other side until warm and crispy. Repeat the process for the remaining tortillas.
Serve chicken quesadillas with homemade salsa, guacamole, sour cream, or your favorite sauces.

Notes

Storage Directions

To store. Let leftovers cool completely, then transfer them to an airtight container with lid and refrigerate for a maximum of 3 days.

To reheat. Warm up your chicken fajita quesadilla in a hot skillet until the cheese melts.

To freeze. Let the quesadillas cool completely, then pack into zipper bags and freeze for a maximum of 3 months.

Nutrition