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Crispy Chicken Quesadillas

Deliciously crispy and cheesy, these quesadillas are loaded with tender chicken, colorful veggies, and are perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 quesadillas
Course: Appetizer, Dinner
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups Cooked Chicken Breast Can substitute with pulled pork or sautéed mushrooms.
  • 1 medium Red Bell Pepper Substitute with any seasonal veggies.
  • 1 medium Red Onion Shallots can be used for a milder flavor.
  • 0.5 cup Fresh Cilantro Omit or use parsley.
  • 2 cups Mexican Blend Cheese Alternatives: pepper jack or mozzarella.
  • 1 teaspoon Ground Cumin Can substitute with chili powder.
  • 1 teaspoon Chili Powder Adjust to taste.
  • 1 teaspoon Garlic Powder Fresh garlic can also be used.
  • to taste Salt
  • to taste Black Pepper
  • 4 large Flour Tortillas Can swap for corn tortillas for gluten-free.
  • 2 tablespoons Unsalted Butter or Oil For cooking.

Method
 

Preparation
  1. Start by heating 1 tablespoon of butter or oil in a large skillet over medium heat.
  2. Add the chopped red onion and red bell pepper. Sauté until they are tender and fragrant, about 5 minutes.
  3. Mix in the cooked chicken, ground cumin, chili powder, garlic powder, salt, and black pepper. Stir well and cook for an additional 2-3 minutes until everything is warmed through. Remove the skillet from heat and stir in the fresh cilantro.
Assembling
  1. Place a tortilla on a flat surface and layer half of it with the chicken and veggie mixture. Sprinkle a generous amount of cheese on top, then fold the tortilla in half to encase the filling.
Cooking
  1. In the same skillet, add a little more butter or oil if needed. Cook the quesadilla for 3-4 minutes on each side or until it is golden brown and the cheese is melted. Repeat with the remaining tortillas.
  2. Slice the quesadillas into wedges and serve warm.

Notes

Best served immediately while warm and crispy. Pair with guacamole, sour cream, or salsa. Store cooled quesadillas in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.