Chicken Quesadillas
Quick and easy chicken quesadillas featuring melted cheese, tender chicken, and sautéed vegetables, perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 cup bell peppers, sliced
- 1/2 cup onion, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 large flour tortillas
- Sour cream for serving (optional)
- Salsa for serving (optional)
Instructions
- Heat the olive oil in a skillet over medium heat. Once hot, add the sliced onions and bell peppers. Sauté for about 5 minutes, until soft.
- Stir in the shredded chicken, garlic powder, cumin, and smoked paprika. Season with salt and pepper to taste. Cook for another 2-3 minutes until everything is heated through.
- Lay a tortilla flat on a clean surface. On one half of the tortilla, sprinkle a generous amount of shredded cheese, followed by the chicken and vegetable mixture. Then, fold the tortilla in half to cover the filling.
- In the same skillet, add a little more olive oil if needed. Place the folded quesadilla in the skillet and cook for about 3-4 minutes on each side or until golden brown and crispy.
- Remove the quesadillas from the skillet and let them cool for a minute. Cut each quesadilla into wedges and serve with sour cream and salsa on the side.
Notes
Customize with your favorite ingredients or try different cheeses for variations.