Chicken Quesadilla
A warm, crispy quesadilla packed with seasoned shredded chicken and two kinds of melty cheese. This family favorite is quick, budget-friendly, and endlessly adaptable.
Ingredients
For the quesadilla
- 4 large flour tortillas (10-inch) Fold and fill easily.
- 2 cups cooked chicken breast, shredded Use leftover or rotisserie chicken for speed.
- 1.5 cups Mexican cheese blend, shredded For authentic flavor.
- 0.5 cup Monterey Jack cheese, shredded Helps with smooth melting.
- 1 medium bell pepper, diced Any color.
- 0.5 medium red onion, finely diced ¼-inch pieces recommended.
- 2 tablespoons olive oil or butter For cooking the quesadillas.
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- Salt and pepper To taste.
Instructions
Preparation
- In a medium bowl, combine shredded chicken with chili powder, cumin, garlic powder, salt, and pepper. Toss until evenly coated.
- Dice the bell pepper and red onion into ~¼-inch pieces so they cook quickly and distribute evenly.
- Lay a tortilla flat. Sprinkle half of the Mexican cheese blend on one half of the tortilla. Top with a portion of the seasoned chicken, followed by diced peppers and onions, add the Monterey Jack, and finish with the remaining Mexican cheese. Fold the tortilla into a half-moon.
Cooking
- Warm 1 tablespoon olive oil or butter in a large skillet over medium heat.
- Place the folded quesadilla in the skillet. Cook 3–4 minutes per side, pressing gently with a spatula, until both sides are golden brown and the cheese is fully melted.
Serving
- Transfer to a cutting board and let rest for 2–3 minutes. Cut into triangular wedges and serve right away with your favorite garnishes.
Notes
For a gluten-free version, use large gluten-free tortillas. Bell pepper can be substituted with other vegetables or omitted. Serve hot with sour cream, guacamole, and salsa.