Chicken Quesadillas with Peppers (Printable Version)
Crispy tortillas filled with spiced chicken, colorful peppers, and melted cheese—a satisfying Mexican-inspired meal ready in 30 minutes.
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (approximately 12 oz), cut into thin strips
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Vegetables
08 - 1 red bell pepper, thinly sliced
09 - 1 yellow bell pepper, thinly sliced
10 - 1 small red onion, thinly sliced
11 - 1 clove garlic, minced
→ Quesadillas
12 - 4 large flour tortillas (10-inch)
13 - 1 1/2 cups (5 1/2 oz) shredded Monterey Jack or cheddar cheese
14 - Cooking spray or additional olive oil, for pan
→ To Serve (optional)
15 - Sour cream
16 - Salsa
17 - Fresh cilantro, chopped
18 - Lime wedges
# How to Make It:
01 - In a bowl, toss the chicken strips with olive oil, chili powder, cumin, smoked paprika, salt, and black pepper until evenly coated.
02 - Heat a large nonstick skillet over medium-high heat. Add the seasoned chicken and sauté for 4-5 minutes, or until cooked through and lightly browned. Remove chicken from the pan and set aside.
03 - In the same skillet, add a little more oil if needed. Sauté the peppers, onion, and garlic for 4-5 minutes until softened and slightly caramelized. Return the cooked chicken to the pan, toss to combine, then remove from heat.
04 - Wipe the skillet clean. Place a tortilla in the skillet over medium heat. On half of the tortilla, spread a quarter of the cheese and a quarter of the chicken-pepper mixture. Fold the tortilla over to enclose the filling.
05 - Cook for 2-3 minutes per side, pressing gently, until the tortilla is golden brown and the cheese is melted. Repeat with remaining tortillas and filling.
06 - Cut each quesadilla into wedges. Serve hot with sour cream, salsa, cilantro, and lime wedges if desired.
# Expert Insights:
01 -
- It comes together faster than you can decide on a movie to watch.
- The contrast between the crispy tortilla and the tender filling is unbeatable.
02 -
- A dry pan makes the tortilla tough, so do not be shy with the oil.
- Let the filling rest for a minute so the cheese sets before cutting.
03 -
- Cook the chicken slightly less than done as the residual heat finishes it.
- Wipe the pan between batches to avoid burnt flavors on the next quesadilla.