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Chicken Quesadillas Recipe

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★★★★★

4.6 from 140 reviews

This Chicken Quesadillas recipe features tender strips of seasoned chicken combined with sautéed bell peppers and onions, layered with melted Monterey Jack and cheddar cheeses inside warm flour tortillas. Served with fresh avocado slices, scallions, and a side of sour cream, these quesadillas offer a perfect blend of smoky, cheesy, and fresh flavors for a satisfying meal.

Ingredients

Scale

Vegetables

  • 2 bell peppers, thinly sliced
  • 1/2 onion, thinly sliced
  • 1 ripe avocado, sliced
  • 2 scallions, thinly sliced

Protein

  • 1 lb. boneless skinless chicken breasts, sliced into strips

Dairy

  • 2 cups shredded Monterey Jack cheese
  • 2 cups shredded cheddar cheese
  • Sour cream, for serving

Pantry

  • 6 tbsp. vegetable oil, divided
  • Kosher salt, to taste
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 4 medium flour tortillas

Instructions

  1. Sauté Vegetables: In a large skillet over medium-high heat, heat 1 tablespoon of vegetable oil. Add the thinly sliced bell peppers and onions, season with kosher salt, and cook until they become soft and tender, about 5 minutes. Remove the vegetables from the skillet and set aside on a plate.
  2. Cook Chicken: Add another tablespoon of vegetable oil to the same skillet and heat over medium-high heat. Add the chicken strips, seasoning them with chili powder, ground cumin, dried oregano, and ½ teaspoon kosher salt. Cook the chicken, stirring occasionally, until it turns golden brown and is fully cooked through, approximately 8 minutes. Transfer the cooked chicken to a plate and wipe the skillet clean.
  3. Prepare Quesadillas: Add 1 tablespoon of vegetable oil to the skillet and place one flour tortilla in the pan. On half of the tortilla, sprinkle a generous amount of both shredded Monterey Jack and cheddar cheeses. Layer ¼ of the cooked chicken mixture, ¼ of the sautéed pepper and onion mixture, a few slices of avocado, and a scattering of sliced scallions on top. Fold the other half of the tortilla over to cover the fillings.
  4. Cook Quesadillas: Cook the quesadilla over medium heat, flipping once, until both sides are golden brown and the cheese is fully melted, about 3 minutes per side. Remove from the skillet and keep warm.
  5. Repeat and Serve: Repeat the assembly and cooking process with the remaining tortillas, oil, chicken, vegetables, avocado, and scallions to make four quesadillas in total. Slice each quesadilla into wedges and serve warm with sour cream on the side.

Notes

  • Use a heavy skillet or cast iron pan for even heating and a crispy quesadilla crust.
  • For extra flavor, consider adding a squeeze of lime juice or some chopped fresh cilantro when serving.
  • You can substitute flour tortillas with whole wheat or gluten-free tortillas if desired.
  • Leftover quesadillas can be stored in the refrigerator for up to 2 days and reheated in a skillet or oven for best texture.
  • Adjust the seasoning to taste, especially the salt and chili powder, to control the spice level.

Keywords: Chicken Quesadillas, Mexican Chicken Recipe, Easy Quesadilla, Cheesy Quesadilla, Chicken Dinner

Find it online: https://kitchenbyclara.com/chicken-quesadillas-recipe/