Description
This Chicken Quesadilla recipe is a quick and flavorful meal that combines tender, spiced chicken with sautéed vegetables and melted cheeses, all wrapped in whole wheat tortillas and cooked until golden and crispy. Perfect for a satisfying lunch or dinner, it comes with optional toppings like salsa, guacamole, and sour cream for added zest.
Ingredients
Spice Mix
- 2 teaspoons chili powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
Chicken and Vegetables
- 2 cups cooked diced or shredded chicken (about 2 medium breasts or 2 to 3 thighs)
- 1 tablespoon extra-virgin olive oil
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 1 orange, yellow, or green bell pepper, diced (or 1 cup chopped veggies of choice: baby spinach, mushrooms, zucchini, etc.)
- Hot sauce (optional, to taste)
Cheese and Tortillas
- 1 1/4 cups shredded pepper Jack or Monterey Jack cheese (divided)
- 3/4 cup shredded sharp cheddar cheese (divided; or additional pepper/Monterey Jack)
- 4 medium whole wheat tortillas
For Cooking and Serving
- Oil, butter, or nonstick spray (optional for cooking the quesadillas)
- Prepared salsa (for serving)
- Guacamole (for serving)
- Sour cream or plain Greek yogurt (for serving)
Instructions
- Prepare Spice Mix: In a small bowl, combine chili powder, kosher salt, and garlic powder thoroughly.
- Season Chicken: Place the cooked chicken in a medium bowl, sprinkle with half of the spice mix, and stir well to evenly coat. Set aside to let the flavors meld.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat until shimmering. Add diced onion and bell peppers (and other vegetables except spinach). Sprinkle with remaining spice mix and sauté, stirring occasionally, for 6 to 8 minutes until onions are translucent and golden and other vegetables are crisp-tender. If using spinach, add it gradually, stirring until wilted. Add hot sauce if desired for extra heat.
- Combine Filling: Transfer the cooked vegetables to the bowl with the seasoned chicken and mix well to combine all ingredients.
- Assemble Quesadillas: Lay a tortilla flat. On half the tortilla, layer 1/8 of the pepper Jack cheese (about 2 1/2 tablespoons) and 1/8 of the cheddar cheese (about 1 1/2 tablespoons). Top with 1/4 of the chicken and vegetable mixture. Add another 1/8 of pepper Jack and cheddar cheese on top. Fold the other half of the tortilla over the filling, pressing gently to seal. Repeat with remaining tortillas.
- Prepare Skillet: Wipe out the skillet used for vegetables with a paper towel. Heat the skillet over medium to medium-low heat and add a little butter or oil if desired to achieve a crispier tortilla.
- Cook Quesadillas: Place 1 or 2 quesadillas in the skillet with the folded edge in the center and the open edge outward. Use the back of a spatula to press lightly on top to flatten. Cook on the first side until golden and crisp, about 4 minutes, adjusting heat to avoid burning.
- Flip and Cook Other Side: Carefully flip the quesadillas and cook the other side for about 2 minutes until golden brown and crispy on both sides.
- Rest and Slice: Remove quesadillas from the skillet and let cool on a cutting board for a few minutes, or keep warm in a 200°F oven if cooking in batches. Slice each quesadilla into three wedges using a sharp knife or pizza cutter.
- Serve: Serve hot with prepared salsa, guacamole, and sour cream or Greek yogurt as desired for dipping and added flavor.
Notes
- Using whole wheat tortillas adds fiber and a nuttier flavor while boosting nutritional value.
- You can substitute vegetables based on preference or seasonality, such as mushrooms, zucchini, or baby spinach.
- Control the spice level by adjusting the hot sauce and chili powder amounts.
- For a crispy finish, add a bit of butter or oil to the skillet before cooking the quesadillas.
- Leftover quesadillas can be reheated in a skillet or oven to maintain crispiness instead of microwaving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
