Chicken Quesadillas Peppers Onions (Print Version)
Tender chicken and sautéed peppers with melted cheese wrapped in crispy tortillas.
# What You'll Need:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts, diced (about 12 oz)
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Vegetables
09 - 1 red bell pepper, thinly sliced
10 - 1 green bell pepper, thinly sliced
11 - 1 medium yellow onion, thinly sliced
12 - 1 tablespoon olive oil
→ Assembly
13 - 4 large flour tortillas (10 inches)
14 - 2 cups shredded cheddar cheese (about 7 oz)
15 - 1 cup shredded Monterey Jack cheese (about 3.5 oz)
16 - Cooking spray or additional olive oil for pan
→ Optional for Serving
17 - Sour cream
18 - Salsa
19 - Guacamole
20 - Fresh cilantro, chopped
21 - Lime wedges
# Directions:
01 - In a medium bowl, combine diced chicken with olive oil, chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper, tossing until evenly coated.
02 - Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5 to 6 minutes, stirring occasionally, until fully cooked and lightly browned. Remove from skillet and set aside.
03 - In the same skillet, add 1 tablespoon olive oil. Sauté red and green bell peppers with sliced onion for 5 to 7 minutes until softened and slightly caramelized. Remove from heat.
04 - Wipe the skillet clean or use a separate large nonstick pan. Place one tortilla on the skillet over medium heat. Evenly distribute 1/4 of the shredded cheddar and Monterey Jack cheeses on half of the tortilla.
05 - Top the cheese with 1/4 of the cooked chicken and sautéed vegetables, then fold the tortilla over to cover the filling.
06 - Cook the folded tortilla for 2 to 3 minutes per side, pressing gently, until golden brown and the cheese is melted. Repeat with remaining tortillas and fillings.
07 - Cut each quesadilla into wedges. Serve hot with optional sour cream, salsa, guacamole, chopped cilantro, and lime wedges as desired.
# Expert Tips:
01 -
- Ready in 35 minutes total, which means dinner on the table before anyone gets too hungry or cranky.
- The peppers and onions get soft and slightly caramelized, making every bite taste like you actually spent hours cooking.
- Crispy outside, melty inside, and customizable enough that everyone at the table can make it theirs with toppings.
02 -
- Don't overcrowd the cheese or filling—it gets messy when you fold, and the cheese won't melt evenly if it's piled too high.
- The skillet needs to be clean between quesadillas so each one gets a proper golden crust without burnt bits from the previous batch.
- Medium heat is your friend here; too high and the tortilla burns before the cheese melts, too low and it gets tough and chewy.
03 -
- If your tortillas are too thick or old, microwave them for 20 seconds wrapped in a damp paper towel to make them pliable enough to fold without cracking.
- Keep a spatula handy and don't rush the flip; a confident, quick motion prevents the filling from falling out, and hesitation invites disaster.