Description
Quick and delicious chicken quesadillas that are perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup shredded cheese (cheddar, Monterey Jack, or your choice)
- 1 cup bell peppers, sliced
- 1 cup onions, sliced
- 4 large flour tortillas
- 2 tablespoons olive oil or butter
- 1 teaspoon taco seasoning (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Sour cream or guacamole for serving (optional)
Instructions
- Begin by heating 1 tablespoon of olive oil or butter in a large skillet over medium heat. Toss in the sliced onions and bell peppers, cooking them for about 5-7 minutes until they’re softened and slightly caramelized.
- Mix your cooked chicken with the taco seasoning if using. Set aside once ready.
- Add another tablespoon of olive oil or butter to the pan. Place one tortilla in the pan, pouring half the cheese onto one half of the tortilla. Spread the chicken mixture over the cheese and follow with the sautéed veggies.
- Fold the tortilla in half to cover the filling and press down gently. Let it cook for about 2-3 minutes until the bottom is golden brown.
- Carefully flip the quesadilla with a spatula and cook the other side until it’s golden and the cheese is melted, which should take another 2-3 minutes.
- Repeat the process with the remaining tortillas and fillings. Once done, slice each quesadilla into wedges and serve hot.
Notes
For healthier options, use low-fat cheese and whole wheat tortillas. Avoid overstuffing to ensure even cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg