Ingredients
Scale
- 2 boneless, skinless chicken breasts (or thighs)
- 4 flour tortillas (medium size)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 bell pepper (red or green), sliced
- 1 small onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional: Jalapeños, cilantro, sour cream, salsa, guacamole
Instructions
- Prepare the chicken: Season the chicken breasts with chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
- Cook the chicken: Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6-7 minutes per side until it reaches 165°F. Let it rest before slicing.
- Prepare the veggies: In the same skillet, sauté the sliced bell pepper and onion until softened, about 3-4 minutes.
- Assemble the quesadilla: Place one tortilla on a flat surface, sprinkle a thin layer of cheese, add sliced chicken, bell pepper, onion, and any optional add-ins. Top with another light layer of cheese and fold the tortilla in half.
- Cook the quesadilla: Heat a skillet over medium-high heat. Lightly oil the outside of the tortilla and cook for 2-3 minutes on each side until golden brown and crispy.
- Serve: Slice into wedges and serve with your favorite dipping sauces like salsa, guacamole, or sour cream.
Notes
- Use a cast-iron skillet for an extra crispy crust.
- For spicier quesadillas, add jalapeños or use pepper jack cheese.
- You can prep the chicken ahead of time to save on cooking time during the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 55mg
Keywords: Chicken quesadilla, homemade quesadilla, easy dinner, crispy quesadilla, cheesy quesadilla