The Best Chicken Quesadillas
Get ready to elevate your weeknight meals with *The Best Chicken Quesadillas*, a crowd-pleasing recipe that's bursting with bold Tex-Mex flavors! Perfectly seasoned, tender shredded chicken meets sautéed bell peppers and onions, all layered with gooey cheddar and Monterey Jack cheeses inside crisp, golden tortillas. With just 15 minutes of prep and simple step-by-step instructions, these homemade quesadillas are quick, easy, and satisfying. Serve them with fresh salsa and creamy sour cream for the ultimate dipping experience. Whether you're hosting a party or craving comfort food, this easy chicken quesadilla recipe is sure to become a family favorite. Perfect for busy weeknights or casual gatherings, these quesadillas are proof that simple ingredients can create an unforgettable meal!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Chili powder
- 0.5 teaspoons Cumin
- 0.5 teaspoons Garlic powder
- 2 tablespoons Olive oil
- 4 pieces Large tortillas
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 medium Onion, diced
- 2 tablespoons Fresh cilantro, chopped
- 0.5 cup Sour cream
- 0.5 cup Salsa
Instructions
Season the chicken breasts with salt, black pepper, chili powder, cumin, and garlic powder on both sides.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Cook the chicken breasts for 6-7 minutes per side, or until fully cooked and juices run clear. Set aside to cool, then shred with two forks.
In the same skillet, heat the remaining 1 tablespoon of olive oil and sauté the diced onion, red bell pepper, and green bell pepper until softened, about 4-5 minutes. Remove from heat.
Preheat a large skillet or griddle over medium heat.
To assemble the quesadillas, place one tortilla on a clean surface. On one half of the tortilla, sprinkle a thin layer of shredded cheddar and Monterey Jack cheese, followed by a layer of the shredded chicken, sautéed vegetables, and a sprinkling of cilantro. Top with another layer of cheese.
Fold the other half of the tortilla over the filling to form a half-moon shape.
Carefully place the folded quesadilla in the preheated skillet. Cook for 2-3 minutes on one side, or until golden brown and crispy. Flip and cook for another 2-3 minutes on the other side. Repeat with remaining tortillas and fillings.
Slice each quesadilla into three or four wedges and serve immediately with sour cream and salsa on the side.
Nutrition Facts
Calories |
2882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.4 g | 233% | |
| Saturated Fat | 94.3 g | 472% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 7498 mg | 326% | |
| Total Carbohydrate | 154.8 g | 56% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 28.5 g | ||
| Protein | 177.3 g | 355% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2939 mg | 226% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1947 mg | 41% | |
*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.
