Description
This Chicken Quesadillas recipe features tender, seasoned chicken combined with sautéed onions and bell peppers, all melted together with a flavorful Mexican cheese blend inside crispy flour tortillas. Served with classic accompaniments like sour cream, salsa, guacamole, jalapeños, and fresh cilantro, these quesadillas make for a satisfying and delicious meal perfect for lunch or dinner.
Ingredients
Scale
For the Chicken Filling
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into ¾-inch pieces (about 2 breasts)
- ½ onion, diced
- 1 bell pepper (any color), diced
- 1 clove garlic, minced
- 1 tablespoon taco seasoning (store-bought or homemade, about ½ packet)
- ¼ cup taco sauce (store-bought or homemade)
For the Quesadillas
- 4 tablespoons unsalted butter, divided
- 4 large flour tortillas
- 2 cups shredded Mexican cheese blend
For Serving
- Sour cream
- Salsa
- Guacamole
- Jalapeño peppers
- Fresh cilantro
Instructions
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until the surface is no longer pink, ensuring the chicken is partially cooked through but not fully done.
- Sauté Vegetables: Add the diced onion and bell pepper to the skillet. Continue cooking until the vegetables are softened and the chicken is cooked through completely.
- Add Flavorings: Stir in the minced garlic, taco seasoning, and taco sauce. Cook for an additional 1-2 minutes until the mixture is fragrant. Remove the skillet from heat and set aside.
- Prepare Skillet for Quesadillas: Wipe out the skillet or use a second skillet and heat it over medium heat. Add 1 tablespoon of butter and allow it to melt.
- Assemble Quesadillas: While the butter melts, sprinkle a handful of shredded cheese onto one half of a tortilla. Add ¼ of the chicken mixture on top, then sprinkle another handful of cheese over the filling. Fold the tortilla in half over the filling and place it in the skillet.
- Cook Quesadillas: Cook until the bottom is golden brown, about 2-3 minutes. Carefully flip the quesadilla and cook for another 2-3 minutes until the cheese inside has melted and the second side is golden brown.
- Repeat and Serve: Repeat the assembling and cooking process for the remaining quesadillas, adding butter as needed. Serve hot with sour cream, salsa, guacamole, jalapeño peppers, and fresh cilantro as desired.
Notes
- Use a non-stick or cast-iron skillet for best results when cooking the quesadillas.
- Adjust taco seasoning amount based on your spice preference.
- You can substitute flour tortillas with whole wheat or corn tortillas if preferred.
- For a crispier quesadilla, cook on medium-low heat to allow cheese to melt fully without burning the tortilla.
- Leftover chicken mixture can be refrigerated for up to 3 days or frozen for longer storage.
