Texas Chicken Quesadillas
Satisfy your Tex-Mex cravings with these irresistible Texas Chicken Quesadillas—packed with bold, smoky flavors and gooey, melted cheese in every bite. Tender, seasoned chicken is paired with sautéed bell peppers and onions, then layered with a rich blend of cheddar and Monterey Jack cheeses inside warm, golden flour tortillas. Cooked to crispy perfection, these quesadillas are easy to prepare in just 35 minutes and ideal for a quick weeknight dinner or a crowd-pleasing appetizer. Serve them with zesty salsa, creamy sour cream, and a sprinkle of fresh cilantro for the ultimate flavor-packed experience. Perfect for fans of Tex-Mex recipes, chicken quesadillas, and quick meal ideas!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Green bell pepper
- 1 medium Red bell pepper
- 1 medium Yellow onion
- 4 large Flour tortillas
- 2 cups Shredded cheddar cheese
- 2 cups Shredded Monterey Jack cheese
- 2 tablespoons Butter
- 0.5 cup Sour cream
- 0.5 cup Salsa
- 2 tablespoons Fresh cilantro
Instructions
Cut the chicken breasts into bite-sized pieces.
In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, salt, and black pepper to create a seasoning blend.
Rub the seasoning blend over the chicken pieces until evenly coated.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken for 5-6 minutes, or until fully cooked and no longer pink. Transfer to a plate and set aside.
Thinly slice the green bell pepper, red bell pepper, and yellow onion.
In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sliced peppers and onions. Sauté for 4-5 minutes until softened. Remove from heat.
Lay one tortilla flat on a clean surface. Sprinkle 1/4 cup of cheddar cheese and 1/4 cup of Monterey Jack cheese evenly over half of the tortilla.
Add a layer of cooked chicken and sautéed vegetables over the cheese. Sprinkle another 1/4 cup of both cheeses on top of the chicken and veggies.
Fold the tortilla in half to form a semicircle. Repeat with the remaining tortillas and filling ingredients.
Heat 1/2 tablespoon of butter in a large skillet over medium heat. Place a folded quesadilla in the skillet and cook for 2-3 minutes per side, until golden brown and the cheese is melted. Repeat with the remaining quesadillas, adding more butter as needed.
Cut each quesadilla into wedges and garnish with fresh cilantro.
Serve warm with sour cream and salsa on the side for dipping.
Nutrition Facts
Calories |
923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 1659 mg | 72% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.7 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 971 mg | 75% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 543 mg | 12% | |
*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.
