Chicken Quesadillas
Easy chicken quesadillas may be simple to make but they are anything but typical. This fajita quesadilla is packed with onions and peppers and perfectly seasoned chicken breast. They are fresh and flavorful and, best of all, come together in about 20 minutes. Ideal for busy families, this chicken and cheese quesadilla recipe is a clear winner.
Ingredients
- 2 tablespoons olive oil divided
- 1 lb boneless & skinless chicken breasts diced into small cubes
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 1 teaspoon garlic minced
- ½ cup red onion chopped
- 1 ½ cup tri-color bell pepper chopped
- 4-6 flour tortillas
- 1 ½ cup Colby jack cheese shredded
- Chopped cilantro to garnish
- Lime wedges to serve
Instructions
- To a large skillet on medium heat, add a tablespoon of oil. Once the oil is heated add the diced chicken pieces and cook for 5-6 minutes.
- Add the spices; chili powder, ground cumin, oregano, and salt. Cook for a couple of minutes until the chicken is cooked through.
- Transfer the cooked chicken to a plate and add the remaining oil to the same skillet.
- Add the minced garlic, onion, and bell peppers. Saute the veggies for 3-4 minutes.
- Transfer the chicken back to the skillet and cook for 2 more minutes. Once done, allow the mixture to cool down.
- Heat a pan/skillet over low heat, place the tortilla and fill half side of the tortilla with cheese and top it with 3 tablespoons of the prepared chicken filling and fold the other half over.
- Cook the quesadillas until golden brown on the bottom and carefully flip it to the next side and cook for 2 minutes until golden.
- Once done, cut the quesadilla into 3 wedges. Garnish the quesadillas with chopped cilantro and serve with sour cream and tomato salsa on the sides.
Notes
- Use corn tortillas instead of flour tortillas for a gluten free alternative.
- If using block cheese, shred it before you begin cooking. Shredded cheese will melt better than sliced cheese.
- Don’t overfill your quesadillas.
- If making a large batch of quesadillas, keep them warm by placing them on a wire rack in a 200 degrees F oven.
- Have a panini press? They do a great job of cooking quesadillas for a great alternative to the stove top.
- Use one tortilla and fold it in half rather than two. This makes it easier to flip without losing the filling.
- Don’t forget to add a dipping sauce.
- Want something really special? Make homemade tortillas.
Nutrition
Calories: 505kcal | Carbohydrates: 22g | Protein: 39g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 954mg | Potassium: 688mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2432IU | Vitamin C: 75mg | Calcium: 407mg | Iron: 3mg
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