Spicy Chicken Quesadillas My Goof Turned Good
Craving bold, zesty flavors with a hint of spice? These Spicy Chicken Quesadillas, affectionately dubbed "My Goof Turned Good," are your ultimate quick-and-easy comfort food fix. Perfectly seasoned shredded chicken teams up with a vibrant mix of diced red bell peppers, jalapeños, and a gooey Mexican cheese blend to create a flavor-packed filling. The tortillas are skillet-grilled to golden perfection, adding a delightful crunch that contrasts beautifully with the melty interior. Ready in just 25 minutes, this crowd-pleasing recipe comes together effortlessly, making it ideal for a weeknight dinner or game-day snack. Serve them hot with sour cream and salsa on the side for a customizable finishing touch that balances the heat. With bold spices like chili powder and cumin stealing the spotlight, these quesadillas turn a simple misstep into a culinary win!
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast (shredded)
- 4 Large flour tortillas
- 2 cups Shredded Mexican cheese blend
- 0.5 cup Sliced jalapeños (fresh or pickled)
- 1 Red bell pepper (diced)
- 1 teaspoon Red chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Minced garlic
- 2 tablespoons Butter (for cooking tortillas)
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Salsa (optional, for serving)
Instructions
In a large bowl, mix the shredded chicken with red chili powder, ground cumin, and minced garlic. Toss until the spices evenly coat the chicken.
Heat a non-stick skillet over medium heat. Add the diced red bell pepper and sauté for 2-3 minutes until slightly softened.
Add the seasoned chicken to the skillet and sauté everything together for an additional 2 minutes. Remove from heat.
Lay one tortilla on a clean, flat surface. Spread 1/2 cup of shredded cheese over one half of the tortilla.
Add 1/2 cup of the chicken and bell pepper mixture over the cheese. Sprinkle a few slices of jalapeños on top, depending on how spicy you want it.
Fold the tortilla in half, pressing gently to secure the filling, and repeat the process for the remaining tortillas.
Melt 1/2 tablespoon of butter in the skillet over medium heat. Place one folded quesadilla in the pan 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 quesadillas, adding more butter as necessary.
Once cooked, remove the quesadillas from the skillet and let them rest for 1-2 minutes before slicing into wedges.
Serve hot with sour cream and salsa on the side for dipping.
Nutrition Facts
Calories |
3826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.2 g | 298% | |
| Saturated Fat | 121.4 g | 607% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1041 mg | 347% | |
| Sodium | 6521 mg | 284% | |
| Total Carbohydrate | 142.9 g | 52% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 19.6 g | ||
| Protein | 288.3 g | 577% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 3942 mg | 303% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2476 mg | 53% | |
*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.
