Description
Delicious and easy chicken quesadillas made with seasoned chicken, colorful veggies, and melted cheese, perfect for family dinners or gatherings.
Ingredients
Scale
- 2 medium chicken breasts (pounded to ½ inch thick)
- 2 teaspoons chicken taco seasoning
- 1 tablespoon olive oil (plus extra for drizzling)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 3 to 4 cups freshly shredded Monterey Jack cheese
- 6 large flour tortillas
- 4 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- Drizzle the chicken breasts with olive oil and season with taco seasoning on both sides.
- Heat olive oil in a skillet over medium heat and cook chicken for 6 minutes on each side until the internal temperature is 165°F.
- Transfer the cooked chicken to a plate and let it rest for 10 minutes before thinly slicing.
- Sauté the sliced bell peppers and onion in the same skillet until tender and charred, about 5-7 minutes. Season with salt and pepper.
- In a clean skillet, melt ½ tablespoon of butter and lay a tortilla down. Sprinkle cheese, sliced chicken, and cooked veggies on one half, add more cheese, and fold over.
- Cook until the bottom tortilla is golden brown and cheese is melted, about 3-4 minutes, then carefully flip and cook the other side until golden brown.
- Slice the quesadillas into wedges and serve immediately with desired toppings.
Notes
Use fresh ingredients for the best flavor and consider variations like black bean or spicy options. Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg