Fiesta Chicken Vegetable Quesadillas
Get ready to savor the bold flavors of Fiesta Chicken Vegetable Quesadillas, a vibrant dish that brings the joy of Tex-Mex straight to your kitchen! Packed with tender, taco-seasoned chicken, sautéed bell peppers, sweet corn, and gooey melted Mexican cheese, these quesadillas combine savory and colorful ingredients for the ultimate flavor explosion. Wrapped in golden, buttery tortillas and ready in just under an hour, this recipe is as easy to make as it is delicious to devour. Perfect for weeknight dinners or casual gatherings, these quesadillas pair beautifully with tangy salsa, creamy sour cream, and a sprinkle of fresh cilantro. Whether you're feeding a family or entertaining a crowd, this versatile dish is sure to impress and keep everyone coming back for more!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- 1 piece red bell pepper, diced
- 1 piece green bell pepper, diced
- 1 medium yellow onion, diced
- 1 cup frozen corn kernels
- 6 large pieces flour tortillas
- 2 cups shredded Mexican cheese blend
- 2 tablespoons butter
- 0.5 cup sour cream (optional, for serving)
- 0.5 cup salsa (optional, for serving)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken breasts with taco seasoning on both sides. Cook the chicken in the skillet for 5-6 minutes per side, or until fully cooked (internal temperature of 165°F). Remove the chicken, let it rest for 5 minutes, and dice into small cubes.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced red bell pepper, green bell pepper, and onion. Sauté for 3-4 minutes until softened. Stir in the frozen corn and cook for another 2 minutes. Transfer the vegetable mixture to a bowl.
Lay out a flour tortilla on a clean flat surface. Sprinkle 1/4 cup of shredded cheese evenly over half of the tortilla. Add a portion of the diced chicken and vegetable mixture over the cheese, then sprinkle another 1/4 cup of cheese on top. Fold the tortilla in half to form a semicircle. Repeat with the remaining tortillas and filling.
Melt 1/2 tablespoon of butter in a clean skillet over medium heat. Cook each quesadilla for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining quesadillas, adding more butter as needed.
Transfer the quesadillas to a cutting board. Use a sharp knife or pizza cutter to slice each into wedges.
Serve the quesadillas warm with sour cream, salsa, and a sprinkle of fresh cilantro on the side if desired.
Nutrition Facts
Calories |
4187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.0 g | 331% | |
| Saturated Fat | 128.9 g | 644% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 7432 mg | 323% | |
| Total Carbohydrate | 220.0 g | 80% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 35.2 g | ||
| Protein | 264.5 g | 529% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 4091 mg | 315% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2673 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
