Classic Chicken Quesadillas

Name: Classic Chicken Quesadillas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 each flour tortilla; 500 g chicken breast, thinly sliced; 200 g cheddar cheese, shredded; 150 g mozzarella, shredded; 1 each red bell pepper, thinly sliced; 1 each yellow onion, thinly sliced; 1 each jalapeo, seeded and minced; 2 each garlic, minced; 30 ml vegetable oil, divided; 1 tsp cumin; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper; 200 ml salsa, for serving; 200 ml sour cream, for serving

Crispy tortillas filled with seasoned chicken, melted cheese, and sautéed peppers and onions. A quick and satisfying meal that's perfect for weeknights or game day.

⏱ 15 min prep · 20 min cook · easy

Servings

Add to cartUnits

Ingredients

8 flour tortilla
500 g chicken breast thinly sliced
200 g cheddar cheese shredded
150 g mozzarella shredded
1 red bell pepper thinly sliced
1 yellow onion thinly sliced
1 jalapeo seeded and minced
2 garlic minced
30 ml vegetable oil divided
5 ml cumin
5 ml chili powder
5 ml smoked paprika
5 ml salt
2 ml black pepper
200 ml salsa for serving
200 ml sour cream for serving

Nutritionper serving (4 total: 3740 kcal)

Calories	940
Protein	59g
Fat	53g
Carbs	56g
Fiber	5g
Sugar	7g
Sodium	1220mg

Excludes 2 ingredients without data.

Gear for this recipe

Method

1
Sautéing
In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering. Add the sliced chicken breast and season with salt and pepper. Cook, stirring occasionally, until the chicken is golden brown and cooked through (internal temperature reaches 165°F), about 6-8 minutes. Transfer to a bowl and set aside.
⏲ 8 min
2
Sautéing
In the same skillet, add the remaining 1 tablespoon of oil and reduce heat to medium. Add the sliced onion and red bell pepper. Cook, stirring occasionally, until the vegetables are softened and lightly charred, about 5-7 minutes. Add the minced garlic and jalapeño and cook for another minute until fragrant.
⏲ 7 min
3
Return the cooked chicken to the skillet. Sprinkle the cumin, chili powder, smoked paprika, and 1 teaspoon salt over the mixture. Stir well to coat everything evenly, then remove from heat.
⏲ 1 min
4
Lay out 4 tortillas on a clean work surface. Evenly distribute the shredded cheddar and mozzarella over one half of each tortilla. Top with the chicken-vegetable mixture, then fold the other half over to create a half-moon shape. Press gently.
5
Pan-frying
Heat a large non-stick skillet or griddle over medium-high heat. Carefully place 1-2 quesadillas in the skillet (do not overcrowd). Cook until the bottom is golden brown and crispy, about 2-3 minutes. Flip and cook the other side until golden brown and the cheese is melted, another 2-3 minutes. Repeat with remaining quesadillas.
⏲ 5 min
6
Transfer the cooked quesadillas to a cutting board and let rest for 1 minute. Cut each into wedges and serve hot with salsa and sour cream.
⏲ 1 min