Mouth-Watering Chicken Quesadilla Recipe

Ingredients

4 medium flour tortillas
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 cups cooked chicken, chopped or shredded
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/4 cup diced onion
1 jalapeno pepper, finely chopped (optional)
1/4 cup chopped fresh cilantro (optional)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
Sour cream for serving (optional)
Salsa for serving (optional)
Guacamole for serving (optional)

Steps and instructions

Heat 1 tablespoon of vegetable oil in a medium skillet over medium-high heat.
Add the green bell pepper, red bell pepper, onion, and jalapeno (if using) to the skillet and cook until they are softened, about 5 minutes.
Season the vegetables with salt and black pepper, then add the chopped chicken to the skillet. Stir everything together and cook just until the chicken is heated through, about 2-3 minutes. Remove the skillet from the heat.
Lay out the 4 tortillas on a clean work surface. Sprinkle half of each tortilla with a quarter each of the Monterey Jack and Cheddar cheeses.
Divide the chicken and vegetable mixture evenly among the tortillas, spreading it over the cheese. Sprinkle the remaining cheese over the chicken and vegetables, then fold the tortillas in half over the filling to form semi-circles.
Heat the remaining tablespoon of oil in a large skillet or griddle over medium heat. Add the filled tortillas to the skillet (you may need to do this in batches if they don't all fit at once) and cook until the bottoms are golden and crispy, about 3-4 minutes.
Flip the quesadillas over and cook on the other side until the second side is golden and crispy and the cheese is melted, about 3 more minutes.
Remove the quesadillas from the skillet and let them sit for a minute or two before cutting each one into two or three wedges.
Serve the warm quesadillas with sour cream, salsa, and guacamole on the side, if desired.

Tools for making

Skillet - A medium-sized skillet is needed to cook the vegetables and chicken.
Work surface - A clean work surface is needed to assemble the quesadillas.
Large skillet or griddle - A large skillet or griddle is required to cook the filled quesadillas.
Spatula - A spatula is needed to flip the quesadillas while cooking.
Knife - A knife is required to chop the chicken, dice the vegetables, and cut the quesadillas into wedges.

Recipe variations

Use whole wheat tortillas instead of flour tortillas for a healthier option.
Replace the chicken with cooked and seasoned ground beef or shredded pork.
Add sliced mushrooms or zucchini to the vegetable mixture for extra flavor and texture.
Try different types of cheese, such as Pepper Jack, Colby, or Gouda, to change the flavor profile.
Make it vegetarian by substituting the chicken with black beans or grilled vegetables.
Add a Mexican-inspired spice blend, such as cumin, chili powder, or paprika, for a bolder flavor.
Include some diced tomatoes or salsa as a topping for a fresh and tangy twist.
Experiment with different types of peppers, such as poblano or serrano, to adjust the spice level.
For a gluten-free option, use corn tortillas instead of flour tortillas.
Add a squeeze of lime juice and sprinkle some chopped fresh cilantro on top for a burst of freshness.

Recipe overview

This Chicken Quesadilla recipe is a delicious and easy-to-make dish that's perfect for a quick dinner or a hearty snack. Each quesadilla is filled with a savory mixture of cheesy, chicken, and veggies wrapped in a crispy tortilla. We add a mix of Monterey Jack and Cheddar cheese for an extra layer of flavor, and bell peppers and onions for a fresh crunch. You can customize them with additional options like jalapenos for a spicy kick or cilantro for a fresh, herby flavor. Served with a side of sour cream, salsa, or guacamole, these quesadillas are as versatile as they are tasty. The preparation is simple, the cooking process is quick, making it a great choice for a busy weeknight. This recipe is sure to become a family favorite in no time. Enjoy!

Common questions

Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas instead of flour tortillas if you prefer. The cooking time may vary slightly, so keep an eye on them to ensure they don't become too crispy.
Can I use pre-cooked chicken or rotisserie chicken?
Absolutely! Using pre-cooked chicken or rotisserie chicken is a great time-saving option. Simply shred or chop the chicken and proceed with the recipe as directed.
Can I add other vegetables to the quesadilla?
Certainly! Feel free to customize the quesadilla by adding your favorite vegetables such as corn, mushrooms, or zucchini. Just make sure to cook them until they are tender before adding them to the filling.
Can I make the quesadillas ahead of time?
While it's best to enjoy the quesadillas fresh and hot, you can make them ahead of time and reheat them in a skillet or oven before serving. Keep in mind that the tortillas may lose some of their crispiness when reheated.
Can I freeze the quesadillas?
Yes, you can freeze the quesadillas for later use. Once cooked and cooled, place them in an airtight container or freezer bag, separating each quesadilla with parchment paper. They can be frozen for up to 3 months. To reheat, thaw them in the refrigerator overnight and then heat them in a skillet until warmed through.

Serving dishes and utensils

Skillet - A medium-sized skillet is needed to cook the chicken and vegetables.
Griddle - A griddle can also be used instead of a skillet to cook the quesadillas.
Knife - A knife is necessary for chopping the chicken and vegetables.
Cutting board - A cutting board provides a safe and clean surface for chopping ingredients.
Spatula - A spatula is useful for flipping the quesadillas while cooking.
Work surface - A clean work surface is needed for assembling the quesadillas.
Serving plate - A plate is necessary for serving the cooked quesadillas.
Sour cream dish - If serving with sour cream, a small dish or bowl is needed for serving.
Salsa dish - If serving with salsa, a small dish or bowl is needed for serving.
Guacamole dish - If serving with guacamole, a small dish or bowl is needed for serving.

Origin stories

The beloved chicken quesadilla we enjoy today is a beautiful fusion of cultures. The dish's roots are deeply entrenched in the rich culinary heritage of Mexico, where tortillas have been a diet staple for centuries. When the Spanish conquistadors brought cheese to Mexico in the 16th century, this foreign ingredient quickly found its way into a variety of local dishes, including the humble tortilla. This combination of a traditional Mesoamerican flatbread with a European dairy product marked the birth of what we know as the quesadilla. It has since been adapted and modified in countless ways, with variations including a range of fillings from vegetables to meats, notably chicken. Despite these modifications, the essence of the quesadilla remains – it is a testament to the confluence of diverse cultures, a delicious symbol of culinary evolution. It's an edible emblem of Mexico's layered history, inviting us to take a bite and travel back in time.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.