Savory Chicken Quesadilla Bliss for Quick Weeknight Dinners
Enjoy the deliciousness of Chicken Quesadilla with cheesy goodness and savory fillings, perfect for a quick weeknight dinner.
Equipment
- - Skillet
- - Knife
- - Cutting board
Ingredients
For the Quesadilla Filling
- 2 breasts Chicken can substitute with rotisserie chicken
- 2 tbsp Chicken Taco Seasoning homemade seasoning recommended
- 1 medium Red Bell Pepper can swap with other bell pepper varieties
- 1 medium Green Bell Pepper offers a slightly bitter contrast
- 1 medium Yellow Onion can be replaced with shallots or white onion
- 2 cups Monterey Jack Cheese alternatives include cheddar, Oaxaca, or mozzarella
For Cooking
- 1 tbsp Olive Oil high-heat oil can be used as a substitute
- 2 tbsp Unsalted Butter olive oil can be substituted
- 4 pieces Flour Tortillas burrito-size tortillas are best for optimal capacity
- to taste Salt
- to taste Pepper
Instructions
How to Make Chicken Quesadillas
- Season both sides of the chicken breasts with olive oil and taco seasoning. Cook them in a skillet over medium heat for about 6 minutes per side until they reach an internal temperature of 165°F. Allow to rest, then slice thinly.
- In the same skillet, sauté the red and green bell peppers along with the yellow onion. Add salt and pepper to taste, cooking until they are tender and slightly charred.
- Melt butter in a fresh skillet over medium heat. Place a flour tortilla in the skillet, sprinkle a generous amount of cheese, add the sliced chicken and sautéed veggies, then top with more cheese before covering it with another tortilla.
- Fry the quesadilla until the bottom is golden brown and the cheese is melted, about 3-4 minutes. Flip carefully and cook the other side, adding more butter as needed.
- Once both sides are golden, slice the quesadilla into wedges and serve immediately with your choice of salsa, guacamole, or sour cream.
Notes
Top with fresh cilantro for added freshness and color. Use freshly shredded cheese for a smoother melt.