Chicken Quesadillas with Peppers (Printable)

Tender chicken and sautéed peppers melted with cheese in warm tortillas for a flavorful, easy meal.

# What You Need:

→ Meat

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 1 red bell pepper, thinly sliced
03 - 1 green bell pepper, thinly sliced
04 - 1 small yellow onion, thinly sliced

→ Dairy

05 - 2 cups shredded cheddar cheese or Mexican cheese blend
06 - 2 tablespoons butter or neutral oil

→ Spices & Seasonings

07 - 1 teaspoon ground cumin
08 - 1 teaspoon chili powder
09 - ½ teaspoon garlic powder
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper

→ Other

12 - 4 large flour tortillas

# How to Make It:

01 - Heat 1 tablespoon butter or oil in a large skillet over medium heat. Add the sliced onions and bell peppers. Sauté for 4 to 5 minutes until softened.
02 - Add the shredded chicken, ground cumin, chili powder, garlic powder, salt, and black pepper to the skillet. Cook for 2 to 3 minutes until heated through. Remove the mixture to a bowl and wipe the skillet clean.
03 - Place one tortilla flat on a surface. Evenly sprinkle ½ cup cheese over half of the tortilla. Add one-quarter of the chicken and pepper mixture on top of the cheese. Fold the tortilla over to enclose filling. Repeat with remaining tortillas.
04 - Heat ½ tablespoon butter or oil in the skillet over medium heat. Place one quesadilla on the skillet and cook for 2 to 3 minutes per side until golden brown and cheese is melted. Repeat with remaining quesadillas, adding more butter or oil as necessary.
05 - Allow the quesadillas to rest for 1 to 2 minutes. Cut into wedges and serve immediately.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout and tastes just as good.
  • You can throw in whatever vegetables need rescuing from the crisper drawer.
  • The cheese gets crispy on the edges in a way that makes everyone fight over the best piece.
02 -
  • Do not skip wiping the skillet clean before cooking the quesadillas or the leftover bits will burn and taste bitter.
  • Use medium heat, not high, or the tortilla will scorch before the cheese even thinks about melting.
03 -
  • Press down gently with the spatula while cooking to help the cheese spread and the tortilla crisp evenly.
  • Let the quesadilla rest before cutting so the cheese firms up just enough to hold its shape when you slice it.

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