Description
This Chicken Quesadilla recipe is a quick and flavorful meal perfect for any occasion. Tender shredded chicken seasoned with chili powder, cumin, and garlic, combined with sautéed bell peppers and onions, and melted cheddar and mozzarella cheeses are folded into crispy tortillas. Served with sour cream, salsa, or guacamole, this dish offers a deliciously cheesy, savory experience with a hint of fresh lime and cilantro.
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts (or thighs), cooked and shredded
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil (for cooking)
- 1 tablespoon lime juice
Vegetables
- 1/2 cup diced onion
- 1/2 cup diced bell peppers (any color)
Quesadilla
- 4 large flour tortillas (or corn tortillas for gluten-free option)
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese (optional, for extra melty cheese)
- 2 tablespoons olive oil (for cooking)
For Serving
- Fresh cilantro, chopped (optional, for garnish)
- Sour cream, salsa, or guacamole
Instructions
- Cook the Chicken: Season the chicken breasts with chili powder, cumin, garlic powder, salt, and pepper. Heat a skillet over medium-high heat, add 1 tablespoon of olive oil, and cook the chicken for 6-7 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Shred the chicken with two forks and drizzle with lime juice. Set aside.
- Prepare the Vegetables: In the same skillet, add the diced onion and bell peppers. Sauté for 3-4 minutes until softened. Remove from heat and set aside.
- Assemble the Quesadilla: Heat a large non-stick skillet or griddle over medium heat. Place one tortilla in the skillet, sprinkle a generous amount of shredded cheddar and mozzarella cheese over half of the tortilla. Add a layer of shredded chicken and sautéed vegetables. Top with a little more cheese to help seal the quesadilla. Fold the tortilla in half to cover the filling.
- Cook the Quesadilla: Cook the quesadilla for 2-3 minutes on each side until the tortilla is golden brown and the cheese is melted. Use a spatula to press down gently for even cooking. Once crispy and melted, remove from the skillet.
- Serve: Slice the quesadilla into wedges and serve warm with sour cream, salsa, or guacamole. Garnish with fresh cilantro if desired.
Notes
- For a gluten-free option, use corn tortillas instead of flour tortillas.
- You can use either chicken breasts or thighs depending on preference; thighs will be juicier.
- Adjust the chili powder amount based on your heat preference.
- Leftover quesadillas can be refrigerated and reheated in a skillet or oven for crispness.
- Add jalapeños or other veggies for extra flavor and spice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
