Chicken Quesadillas
This chicken quesadilla recipe delivers everything you want in a quick weeknight dinner: smoky, perfectly seasoned chicken breast, a melty blend of Monterey Jack and sharp cheddar cheese, sweet caramelized bell peppers and onions, and a golden, shatteringly crisp flour tortilla that holds it all together. Ready in under 30 minutes with minimal cleanup, it's endlessly customizable and guaranteed to please everyone at the table.
Equipment
- Large cast iron or heavy-bottomed skillet (10-12 inch) - A flat griddle also works well
- Sharp chef's knife
- Cutting board
- Medium mixing bowl
- Tongs
- Wide flat spatula - Essential for flipping the quesadilla cleanly
- Cheese grater - Only needed if shredding cheese from a block
- Measuring spoons
- Instant-read meat thermometer - To verify chicken reaches 165°F / 74°C
- Plate lined with paper towels - For resting finished quesadillas
- Pizza cutter or sharp knife - For slicing quesadillas into wedges
Ingredients
For the Chicken
- 2 boneless skinless chicken breasts - about 1 lb / 450g total
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp salt - plus more to taste
- 1/4 tsp black pepper
- 1 tbsp olive oil - for cooking the chicken
For the Filling
- 1 medium green bell pepper - thinly sliced
- 1 medium red bell pepper - thinly sliced
- 1/2 medium yellow onion - thinly sliced
For Assembly
- 4 large flour tortillas - 10-inch / 25cm
- 1 1/2 cups shredded Monterey Jack cheese - 170g; freshly grated melts best
- 1 cup shredded sharp cheddar cheese - 115g; freshly grated melts best
- 1-2 tbsp butter - or neutral cooking spray, for crisping tortillas
Optional Toppings
- sour cream - for serving
- guacamole or sliced avocado - for serving
- salsa or pico de gallo - for serving
- sliced jalapeños - for serving
- chopped fresh cilantro - for serving
- lime wedges - for serving
Instructions
- In a medium bowl, combine the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Pat the chicken breasts dry with a paper towel, add them to the bowl, and toss to coat every surface evenly in the spice mixture. Let rest for 5 minutes.
- Heat a large skillet over medium-high heat, add the olive oil, and sear the chicken for 5-6 minutes per side without moving it, until golden and the internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest for 5 minutes, then chop into small bite-sized pieces.
- In the same skillet over medium heat, cook the sliced bell peppers and onion with a pinch of salt and pepper for 5-7 minutes, stirring occasionally, until softened and lightly caramelized. Remove from the pan and set aside, then wipe the skillet clean.
- Combine the shredded Monterey Jack and sharp cheddar in a bowl and toss together until evenly mixed. Set aside near your assembly station.
- Lay a flour tortilla flat, sprinkle about 1/3 cup of the cheese blend over one half leaving a 1/2-inch border, then layer on one quarter of the chicken, one quarter of the sautéed vegetables, and a small additional handful of cheese. Fold the tortilla over into a half-moon and press gently. Repeat with the remaining 3 tortillas.
- Melt 1/2 teaspoon of butter in the clean skillet over medium heat, slide in one assembled quesadilla, and cook for 2-3 minutes per side, pressing gently with a spatula, until deep golden brown on both sides and the cheese is fully melted. Rest on a paper-towel-lined plate for 1 minute, then repeat with the remaining quesadillas.
- Cut each quesadilla into 3 triangular wedges using a sharp knife or pizza cutter, arrange on a serving plate, and serve immediately with your choice of sour cream, guacamole, salsa, jalapeños, cilantro, and lime wedges.
Notes
- Shred your own cheese: Pre-shredded cheese contains anti-caking starch that prevents smooth melting. Grating from a block produces a noticeably creamier, more cohesive melt inside the quesadilla.
- Don't overfill: A moderate, even layer of filling is key to clean folding, easy flipping, and a properly sealed quesadilla that holds together when sliced.
- Use medium heat: High heat will char the tortilla exterior before the cheese melts inside. Medium heat gives you a slow, even golden crust throughout.
- Rotisserie chicken shortcut: Skip the cooking step entirely by using shredded store-bought rotisserie chicken tossed with the spice blend. Dinner can be on the table in about 10 minutes.
- Make ahead: The seasoned cooked chicken and sautéed vegetables can be prepared up to 3 days in advance and stored separately in the refrigerator. Assemble and cook fresh quesadillas when ready to eat.
- Storage: Cool quesadillas completely, wrap individually in foil, and refrigerate for up to 3 days or freeze for up to 2 months.
- Best reheating method: Reheat in a dry skillet over medium heat for 2-3 minutes per side to restore crispness, or in an air fryer at 375°F (190°C) for 3-4 minutes. Avoid the microwave if texture matters.
- Cheese swaps: Pepper jack adds great heat; Oaxacan cheese is the most traditional Mexican option with a beautiful, stretchy melt; smoked gouda works wonderfully in the BBQ variation.
- Gluten-free option: Use two small (6-inch / 15cm) corn tortillas per quesadilla, sandwiched like a lid rather than folded in half. Handle carefully as they're more delicate than flour tortillas.
- Cook vegetables fully first: Underdone vegetables continue releasing moisture during the final cook and can steam the tortilla from the inside, causing sogginess. Ensure they're fully softened before assembling.
Nutrition
Serving: 1QuesadillaCalories: 520kcalCarbohydrates: 38gProtein: 38gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 680mgPotassium: 420mgFiber: 2gSugar: 3gVitamin A: 20IUVitamin C: 45mgCalcium: 40mgIron: 15mg
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