Chicken Quesadillas Peppers Onions (Print Version)
Tender chicken, sautéed peppers and onions, melted cheese wrapped in crispy tortillas.
# What You'll Need:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts, diced (about 12 oz)
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Vegetables
09 - 1 red bell pepper, thinly sliced
10 - 1 green bell pepper, thinly sliced
11 - 1 medium yellow onion, thinly sliced
12 - 1 tablespoon olive oil
→ Assembly
13 - 4 large flour tortillas (10 inches)
14 - 2 cups shredded cheddar cheese (7 oz)
15 - 1 cup shredded Monterey Jack cheese (3.5 oz)
16 - Cooking spray or additional olive oil for pan
→ Optional Garnishes
17 - Sour cream
18 - Salsa
19 - Guacamole
20 - Fresh cilantro, chopped
21 - Lime wedges
# How to Cook:
01 - In a medium bowl, toss diced chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat. Add seasoned chicken and cook for 5–6 minutes, stirring occasionally, until fully cooked and lightly browned. Remove from skillet.
03 - In the same skillet, add 1 tablespoon olive oil. Sauté bell peppers and onion for 5–7 minutes until softened and slightly caramelized. Remove from heat.
04 - Clean skillet or use a separate large nonstick pan. Place one tortilla over medium heat. Evenly sprinkle one-quarter of both cheeses on half of the tortilla.
05 - Top cheese with one-quarter of cooked chicken and sautéed vegetables. Fold tortilla over filling to cover.
06 - Cook for 2–3 minutes per side, pressing gently, until golden brown and cheese melts. Repeat with remaining tortillas and fillings.
07 - Cut each quesadilla into wedges. Serve hot with optional sour cream, salsa, guacamole, cilantro, and lime wedges.
# Expert Advice:
01 -
- Ready in 35 minutes from raw chicken to golden-brown crispy edges.
- The cheese actually melts into every crevice while the tortilla gets that perfect golden crunch.
- Your kitchen smells like a really good taco stand, minus the judgment about eating at 7 p.m.
- Feeds four people or becomes your solo dinner for the next two days, no questions asked.
02 -
- The pan temperature is everything—too low and your tortilla gets chewy instead of crispy; too high and it burns before the cheese melts.
- Don't overstuff, even if you want to. A quesadilla that's bursting looks impressive but falls apart the moment you try to bite it.
03 -
- If your tortillas are sticking, a tiny bit of oil on your pan prevents drama without making them greasy.
- Cook the chicken and vegetables ahead of time and you're down to five minutes of active cooking when hunger strikes.