Ultimate Chicken Quesadillas
Dive into the irresistible flavors of these Ultimate Chicken Quesadillas—a quick, family-friendly favorite that’s perfect for any occasion! Packed with tender, spice-seasoned chicken, sautéed bell peppers, and onions, these quesadillas are layered with gooey Mexican blend cheese inside golden, crispy tortillas. The homemade seasoning blend of chili powder, paprika, cumin, and garlic powder delivers bold, smoky notes that balance beautifully with the fresh toppings and accompaniments. Ready in just 40 minutes, this recipe is ideal for a busy weeknight or casual entertaining. Serve them hot with a dollop of creamy sour cream, zesty salsa, and a sprinkle of fresh cilantro for the ultimate Tex-Mex experience your taste buds will crave. Keywords: chicken quesadillas, Tex-Mex recipe, easy weeknight dinner, family-friendly meals, cheesy quesadilla recipe.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 4 pieces large flour tortillas
- 2 cups shredded Mexican blend cheese
- 1 medium red bell pepper
- 1 medium yellow onion
- 2 tablespoons fresh cilantro (optional)
- 1 cup sour cream, for serving
- 1 cup salsa, for serving
Instructions
Begin by prepping the chicken: cut the chicken breasts into small bite-sized pieces.
In a small bowl, combine chili powder, paprika, cumin, garlic powder, salt, and black pepper.
Coat the chicken pieces with olive oil, then sprinkle the spice mixture evenly over the chicken and toss to combine.
Heat a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, or until fully cooked and slightly golden on the outside. Remove the chicken from the skillet and set aside.
Thinly slice the red bell pepper and yellow onion.
In the same skillet, add a small amount of olive oil if needed and sauté the sliced bell pepper and onion for 3-4 minutes, or until softened. Remove from the skillet and set aside.
Lay one flour tortilla flat on a clean work surface. Sprinkle 1/4 cup of shredded cheese evenly over half of the tortilla.
Layer some cooked chicken, sautéed peppers and onions, and an additional 1/4 cup of cheese on top. Fold the tortilla in half to enclose the filling.
Heat a clean skillet or griddle over medium heat. Place the folded tortilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden and the cheese is melted.
Repeat the process with the remaining tortillas and fillings.
Once cooked, slice each quesadilla into wedges and garnish with freshly chopped cilantro if desired.
Serve the quesadillas warm with sour cream and salsa on the side for dipping.
Nutrition Facts
Calories |
2911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.4 g | 208% | |
| Saturated Fat | 76.1 g | 380% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 5779 mg | 251% | |
| Total Carbohydrate | 159.8 g | 58% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 33.3 g | ||
| Protein | 187.2 g | 374% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 2312 mg | 178% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2836 mg | 60% | |
*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.
