chicken quesadilla recipe
Imagine creating a restaurant-worthy meal in just 20 minutes, with minimal cleanup and maximum flavor. These chicken quesadillas are like a warm hug for your taste buds – crispy on the outside, melty on the inside, and packed with protein and veggies that’ll make you feel like a total kitchen rockstar.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 quesadillas 1x
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican-American
Ingredients
Scale
For the Quesadillas:
- 2 teaspoons chili powder
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- 2 cups cooked diced chicken
- 1 tablespoon extra-virgin olive oil
- ½ yellow onion, diced
- 1 red bell pepper, diced
- 1 additional bell pepper (orange, yellow, or green)
- Hot sauce (optional)
- 1¼ cups pepper Jack cheese, shredded
- ¾ cup sharp cheddar cheese, shredded
- 4 medium whole wheat tortillas
For Serving:
- Salsa
- Guacamole
- Sour cream or Greek yogurt
Instructions
- Spice Things Up: In a small bowl, mix chili powder, salt, and garlic powder. Season your chicken with half the spice mix and set aside.
- Veggie Magic: Heat olive oil in a skillet over medium heat. Toss in onions and bell peppers, sprinkle remaining spices, and cook for 6-8 minutes until tender. Pro tip: Add spinach at the end for an extra nutrition boost!
- Assemble Your Quesadilla: Layer cheese and the chicken-veggie mixture on half of each tortilla. Fold over and get ready for some crispy goodness.
- Skillet Perfection: Cook in a clean skillet over medium-low heat until golden brown and crispy, about 4 minutes per side.
Notes
- Want extra crispy quesadillas? Use a touch of butter in the pan
- Meal prep hack: Cook chicken and chop veggies in advance
- Leftover chicken works perfectly in this recipe!
Find it online: https://mumrecipes.com/chicken-quesadilla-recipe/