Chicken Quesadilla
A delicious and flavorful chicken quesadilla made with tender chicken, melty cheeses, and whole wheat tortillas, perfect for a quick meal or casual get-together.
Ingredients
For the Chicken Filling
- 2 teaspoons chili powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 2 cups cooked diced or shredded chicken
- 1 tablespoon extra-virgin olive oil
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 1 orange, yellow, or green bell pepper, diced
- Hot sauce (optional)
For the Quesadilla Assembly
- 1 1/4 cups shredded pepper Jack or Monterey Jack cheese, divided
- 3/4 cup shredded sharp cheddar cheese, divided
- 4 medium whole wheat tortillas
- Oil, butter, or nonstick spray (optional for cooking)
For Serving
- Prepared salsa For serving
- Guacamole For serving
- Sour cream or plain Greek yogurt For serving
Instructions
Preparation
- Mix the chili powder, kosher salt, and garlic powder in a small bowl.
- In a separate bowl, season the cooked chicken with half of the spice mixture and toss to coat.
- Heat the olive oil in a large skillet over medium heat. Sauté the diced onion and bell peppers until the onions become translucent and soft, about 5-7 minutes.
- Stir in the remaining spice mixture after the vegetables are cooked.
- Combine the seasoned chicken with the sautéed vegetables until well mixed.
Cooking
- Take one tortilla and layer cheese, followed by the chicken and veggie mixture, then add more cheese, and fold the tortilla over.
- Cook the quesadilla in the skillet over medium heat for about 3-4 minutes on one side, flip carefully, and cook for another 3-4 minutes, until crisp and golden brown.
- Remove from skillet, let rest for a minute, and slice into wedges.
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Notes
Serve with salsa, guacamole, and sour cream. For easy sharing, slice quesadillas into smaller wedges. Keep quesadillas warm in a low oven if making multiple.