Description
This chicken quesadilla recipe combines tender, seasoned chicken with melted cheese and sautéed vegetables, all wrapped in a crispy tortilla. It’s a quick and easy meal that’s perfect for lunch, dinner, or even as a party appetizer. The recipe is flexible, allowing you to customize the fillings and toppings to suit your tastes.
Ingredients
Scale
- 1 pound chicken breasts, (cut into bite sized pieces)
- 1 tablespoon oil
- 1/2 cup diced bell pepper, (any color)
- 1/2 cup diced onion
- 1 medium jalapeno, diced, (optional)
- 2 cloves garlic, (minced)
- 1 tablespoon taco seasoning
- 2 cups shredded melting cheese
- 4 medium flour tortillas
Instructions
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Cut chicken breasts into small bite size pieces. Heat oil over medium-high heat in a large heavy duty pan. Add the chicken breasts and taco seasoning to the pan. Sautee 4-5 minutes then add the bell pepper, onion, and garlic, sautee another 5 minutes or until the chicken is cooked through. Remove mixture from the pan and set aside.
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To the same pan, add ½ teaspoon oil and a tortilla, top with a handful of shredded cheese, and 1/4th the chicken mixture, then with more cheese. Fold the tortilla and cook on both sides until crispy and golden. Remove from the pan and repeat with remaining tortillas.
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To serve: Slice tortillas in half or thirds and serve with sour-cream, salsa, guacamole or your favorite dipping sauce.
Notes
- Make Ahead: You can prepare the chicken and vegetable filling up to a day in advance. Store them separately in the refrigerator, and assemble the quesadillas when you’re ready to cook.
- Cheese Selection: For the best melting and flavor, use freshly grated cheese rather than pre-shredded cheese, which often contains anti-caking agents that can affect melting.
- Crispiness: For an extra crispy quesadilla, lightly brush the outside of the tortilla with melted butter or oil before cooking. Press down with a spatula while cooking to ensure even browning.
- Storage: Leftover quesadillas can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months. Reheat in the oven or skillet to maintain crispiness.