Southwest Chicken Quesadillas
Savor the bold, zesty flavors of Southwest Chicken Quesadillas, a quick and satisfying meal perfect for busy weeknights or casual gatherings. This recipe features tender strips of chicken breast seasoned with a smoky blend of chili powder, paprika, cumin, and garlic, paired with sautéed bell peppers and onions for a vibrant, colorful filling. Melted Mexican blend cheese ties it all together, tucked inside golden, crispy flour tortillas. Ready in just 35 minutes, these quesadillas are easy to make and bursting with Southwest-inspired taste. Serve with a side of fresh salsa, creamy sour cream, and a sprinkle of cilantro for the ultimate Tex-Mex experience that will keep everyone coming back for more!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow onion
- 4 large flour tortillas
- 2 cups shredded Mexican blend cheese
- 2 tablespoons fresh cilantro
- 0.5 cup salsa
- 0.5 cup sour cream
Instructions
Slice the chicken breasts into thin strips and set aside.
In a small bowl, combine chili powder, paprika, ground cumin, garlic powder, salt, and black pepper. Sprinkle the spice mixture over the chicken strips and toss to coat evenly.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes or until fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced red bell pepper, green bell pepper, and yellow onion for about 5 minutes, or until the vegetables are softened. Remove from heat.
To assemble the quesadillas, place a large flour tortilla on a clean surface. Sprinkle 1/2 cup of shredded Mexican blend cheese evenly over half of the tortilla. Layer some of the sautéed vegetables, cooked chicken, and fresh cilantro over the cheese. Fold the tortilla in half to enclose the filling.
Heat a clean skillet or griddle over medium heat. Place the assembled quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas.
Remove the quesadillas from the skillet and let them rest for 1-2 minutes. Slice each quesadilla into wedges.
Serve hot with salsa and sour cream on the side for dipping.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1254 mg | 55% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.3 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 566 mg | 44% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 536 mg | 11% | |
*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.
