Chicken Quesadilla Recipe
A fast, cheesy, and satisfying meal filled with juicy chicken, sautéed vegetables, and melty cheese—all grilled inside a crispy tortilla shell.
Equipment
- 1 skillet large
- 1 spatula for pressing and flipping
- 1 cutting board for slicing and resting quesadillas
Ingredients
For the Quesadillas
- 2 teaspoons chili powder
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- 2 cups cooked diced or shredded chicken about 2 medium breasts or 2 to 3 thighs
- 1 tablespoon extra-virgin olive oil
- ½ yellow onion diced
- 1 red bell pepper diced
- 1 orange, yellow, or green bell pepper or 1 cup chopped veggies of choice
- hot sauce optional
- 1 ¼ cups shredded pepper Jack or Monterey Jack cheese divided
- ¾ cup shredded sharp cheddar cheese divided
- 4 medium whole wheat tortillas
- oil, butter, or nonstick spray optional for cooking the quesadillas
- prepared salsa for serving
- guacamole for serving
- sour cream or plain Greek yogurt for serving
Instructions
Instructions
- In a small bowl, stir together the chili powder, salt, and garlic powder. Place the chicken in a bowl and sprinkle with half of the spice mixture, then stir to coat.
- In a large skillet, heat olive oil over medium heat. Add the onion and bell peppers. Sprinkle remaining spice mixture over and sauté until vegetables are crisp-tender, 6 to 8 minutes. Add spinach if using. Stir in hot sauce if desired.
- Transfer the sautéed vegetables to the bowl with the chicken and stir to combine.
- For each quesadilla, sprinkle cheese on half of a tortilla, add chicken and veggie mixture, then top with more cheese. Fold in half.
- Wipe out skillet and heat over medium to medium-low. Add a little butter or oil if desired.
- Cook 1 to 2 quesadillas at a time in skillet. Press with spatula and cook for about 4 minutes until golden on one side.
- Flip and cook the other side for about 2 more minutes until crispy and cheese is melted.
- Let cool slightly. Slice into three wedges. Serve hot with salsa, guacamole, or Greek yogurt.
Notes
Store leftover quesadillas in an airtight container for up to 3 days. Reheat in a skillet over medium-low heat or in the microwave. Freeze for up to 3 months.
