Chicken Quesadillas

★ 4.5 · Easy

Crisp, golden flour tortillas stuffed with seasoned chicken and gooey melted cheese, griddled until crunchy on the outside and molten inside. A quick weeknight favorite.

15 minPrep Time

20 minCook Time

35 minTotal Time

4 servings (4 quesadillas, 16 wedges)Yield

Why You'll Love This

Ready in well under 40 minutes with pantry staples
Crispy exterior with a fully melted, cheesy center
Kid-friendly and easy to customize with extra veggies

Ingredients

2 tbspvegetable oil, divided
1 lbboneless skinless chicken breast, cut into thin strips
1 tspchili powder
1/2 tspground cumin
1/2 tspgarlic powder
3/4 tspkosher salt, divided
1/2red bell pepper, thinly sliced
1/2green bell pepper, thinly sliced
1/2white onion, thinly sliced
8large flour tortillas (8-inch)
3 cupsshredded Monterey Jack or Mexican blend cheese
1/2 cupsour cream, for serving
1/2 cupsalsa, for serving

Nutrition (estimated per serving)

560Calories

34gProtein

30gFat

38gCarbs

3gFiber

890mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

In a bowl, toss the chicken strips with the chili powder, cumin, garlic powder, and 1/2 teaspoon of the salt until evenly coated.
Heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering, then add the chicken in a single layer.
Cook the chicken for 5 to 6 minutes, flipping once, until browned and cooked through with no pink in the center (internal temperature 165 F). Transfer to a plate.
In the same skillet, add the bell peppers and onion with the remaining 1/4 teaspoon salt and cook over medium-high heat for 4 to 5 minutes, stirring occasionally, until softened and lightly charred at the edges.
Return the chicken to the skillet with the vegetables and toss to combine; remove from heat.
Wipe out the skillet and set it over medium heat.
Lay one tortilla flat and sprinkle 1/3 cup cheese over half of it, add about 1/2 cup of the chicken-vegetable mixture, then another 1/3 cup cheese on top, and fold the tortilla in half.
Repeat to fill all 8 tortillas into 4 folded quesadillas.
Brush the skillet lightly with the remaining 1 tablespoon oil and cook 1 to 2 quesadillas at a time for 2 to 3 minutes per side, pressing gently with a spatula, until golden brown and crisp and the cheese is fully melted.
Transfer to a cutting board and let rest for 1 minute before slicing each into 4 wedges.
Serve hot with sour cream and salsa on the side.

Tips

Press the quesadilla gently with a spatula while it cooks to help it seal shut and brown evenly.
Keep the heat at medium, not high, so the cheese fully melts before the tortilla burns.