Chicken Quesadilla Recipe

This Chicken Quesadilla Recipe is inspired by the vibrant, zesty flavors of Tex-Mex cantina cooking. It is a cheesy and crispy recipe, which calls for tender seasoned chicken, sautéed bell peppers, and a double-cheese blend. It’s a classic, foolproof recipe, ready in about 30 minutes.

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Chicken Quesadilla Recipe Ingredients

For the Filling:

• 6 tbsp vegetable oil, divided
• 2 bell peppers, thinly sliced
• 1/2 onion, thinly sliced
• Kosher salt, to taste
• 1 pound boneless skinless chicken breasts, cut into thin strips
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano

For Assembly:

• 4 medium flour tortillas
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded cheddar cheese
• 1 ripe avocado, sliced
• 2 scallions, thinly sliced
• Sour cream, for serving

How To Make Chicken Quesadillas

1. Sauté the vegetables: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sliced bell peppers and onions with a pinch of salt. Cook for about 5 minutes, stirring occasionally, until the vegetables are soft and have started to caramelize. Remove them from the pan and set them aside.
2. Cook the seasoned chicken: In the same skillet, add another tablespoon of oil. Add the chicken strips and season them with the chili powder, ground cumin, dried oregano, and a little more salt. Cook for about 8 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
3. Assemble the quesadillas: Wipe out the skillet and add 1 tablespoon of oil over medium heat. Place one flour tortilla in the pan. On one half of the tortilla, layer a generous amount of Monterey Jack and cheddar cheese. Top the cheese with a portion of the cooked chicken, sautéed veggies, sliced avocado, and scallions.
4. Fold and crisp: Fold the empty half of the tortilla over the filling to create a half-moon shape. Cook for about 3 minutes per side. You are looking for the cheese to be completely melted and the tortilla to be golden brown and crispy. Repeat this process for the remaining tortillas, adding a fresh tablespoon of oil for each one.
5. Slice and serve: Remove the quesadillas from the pan and let them rest for 1 minute so the cheese stabilizes. Slice each half-moon into three wedges and serve immediately with a side of cool sour cream.

Recipe Tips

• Why use two cheeses: Monterey Jack is the professional secret for the “stretch,” while sharp cheddar provides the bold flavor. Mixing them gives you the best of both worlds.
• The secret to a crispy exterior: Don’t be afraid of the oil! Using a full tablespoon per quesadilla ensures the tortilla “fries” slightly, giving you that satisfying restaurant-style crunch.
• Keep it dry: Make sure your sautéed vegetables aren’t too oily or watery before adding them to the tortilla. Excess moisture is the most common cause of a soggy quesadilla.
• Pre-shred your cheese: Shredding your cheese from a block rather than using pre-bagged shreds ensures it melts much smoother and doesn’t have a waxy texture.

What To Serve With Chicken Quesadillas?

This Chicken Quesadilla Recipe is a cheesy, crispy main dish that needs a fresh or tangy pairing! A bowl of Fresh Pico de Gallo or a side of Charred Corn Salad is the quintessential choice for a vibrant, cool contrast. For a balanced meal, a serving of Mexican Red Rice or a cup of Black Bean Soup adds a lovely savory depth that pairs perfectly with the spicy chicken! A cold Hibiscus Tea or a glass of Horchata pairs wonderfully with the smoky cumin and oregano notes.

How To Store Chicken Quesadillas

• Refrigerate: Store leftover quesadilla wedges in an airtight container for up to 2 days.
• Reheating: To regain the crunch, do not use a microwave. Reheat them in a dry skillet over medium heat for 2 minutes per side, or in an air fryer at 350 degrees Fahrenheit for 3 to 4 minutes.
• Freeze: You can freeze assembled (but un-fried) quesadillas for up to 1 month. Cook them directly from frozen in a oiled skillet, adding a few extra minutes to the cooking time to ensure the center is hot.

Chicken Quesadilla Nutrition Facts

• Calories: 580 (per quesadilla)
• Total Fat: 34 g
• Cholesterol: 95 mg
• Sodium: 840 mg
• Total Carbohydrates: 32 g
• Dietary Fiber: 5 g
• Protein: 38 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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