Chicken Quesadillas with Peppers (Printable)
Crispy tortillas with spiced chicken, peppers, and melted cheese ready in 30 minutes.
# What You'll Need:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts (about 10.5 ounces), thinly sliced
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon chili powder
06 - ½ teaspoon salt
07 - ¼ 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 tablespoon olive oil
→ Quesadillas
12 - 4 large flour tortillas (10 inch diameter)
13 - 2 cups shredded cheddar cheese (about 7 ounces)
14 - 1 cup shredded mozzarella cheese (about 3.5 ounces)
15 - 2 tablespoons chopped fresh cilantro
→ To Serve
16 - Sour cream
17 - Salsa
18 - Lime wedges
# How to Make It:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced chicken, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Transfer to a plate and set aside.
02 - In the same skillet, heat another tablespoon of olive oil. Add the sliced bell peppers and red onion. Sauté for 4-5 minutes until softened and slightly caramelized. Remove from heat.
03 - Wipe out the skillet and reduce heat to medium. Place one tortilla in the pan. Sprinkle ¼ of the cheddar and mozzarella over half of the tortilla, then top with a quarter of the chicken and sautéed vegetables. Sprinkle with fresh cilantro if using.
04 - Fold the tortilla over to enclose the filling. Cook for 2-3 minutes until the bottom is golden and crispy, then carefully flip and cook the other side for another 2-3 minutes until the cheese is melted.
05 - Transfer to a cutting board and let rest for 1 minute before slicing into wedges. Repeat with remaining tortillas and fillings.
06 - Serve warm with sour cream, salsa, and lime wedges on the side.
# Expert Advice:
01 -
- It turns simple ingredients into a crispy melty masterpiece in under thirty minutes
- The combination of smoky spices and sweet peppers is absolutely addictive
02 -
- Do not overload the tortilla or the cheese will leak out and make a mess of your pan
- Letting the quesadilla rest for a minute after cutting helps the filling set so it stays inside
03 -
- A rotisserie chicken is a fantastic hack to cut the cooking time in half
- Use a sharp knife to slice the finished quesadillas so the edges do not get squished