Description
This Chicken Quesadillas recipe is a flavorful, quick, and easy meal featuring tender chicken, sautéed vegetables, and melted Mexican cheese blend all folded into crispy golden tortillas. Perfect for a weeknight dinner or entertaining, these quesadillas come with classic toppings like sour cream, salsa, guacamole, jalapeños, and fresh cilantro to enhance the taste.
Ingredients
Scale
Chicken and Vegetable 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)
Quesadillas
- 4 tablespoons unsalted butter, divided
- 4 large flour tortillas
- 2 cups shredded Mexican cheese blend
Optional Toppings
- 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 but the chicken is not fully cooked through, about 4-5 minutes.
- Sauté vegetables: Add diced onion and bell pepper to the skillet. Continue cooking until the vegetables are softened and the chicken is completely cooked, about another 5-6 minutes.
- Add flavoring: 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 one and heat over medium heat. Add 1 tablespoon of butter and let it melt completely.
- Assemble quesadilla: While the butter melts, sprinkle a handful of shredded cheese on one half of a flour tortilla. Top with ¼ of the chicken and vegetable mixture, then add another handful of cheese on top. Fold the tortilla in half to enclose the filling.
- Cook quesadilla: Place the folded tortilla in the skillet. Cook until the bottom is golden brown and crispy, about 2-3 minutes. Flip carefully and cook the other side for 2-3 minutes until golden and cheese has melted.
- Repeat and serve: Repeat the assembly and cooking steps with remaining tortillas and filling. Serve quesadillas warm with sour cream, salsa, guacamole, jalapeños, and fresh cilantro as desired.
Notes
- Use a good quality taco seasoning or homemade version for best flavor.
- Feel free to substitute the flour tortillas with whole wheat or gluten-free tortillas if preferred.
- Adjust the spice level by adding more jalapeños or using mild taco sauce.
- To keep quesadillas warm while cooking in batches, place finished ones on a baking sheet in a warm (about 200°F) oven.
- Leftover filling can be refrigerated for up to 3 days and reheated before use.
