Cheesy Chicken Quesadilla Recipe for Effortless Weeknight Dinners
Enjoy a quick and delicious Chicken Quesadilla that's perfect for busy nights!
Equipment
- Skillet
- Cutting board
- - Knife
Ingredients
For the Chicken
- 2 pieces Chicken Breasts Swap with rotisserie chicken for ease.
- 2 tablespoons Chicken Taco Seasoning Use homemade or store-bought for convenience.
- 1 tablespoon Olive Oil Any neutral cooking oil works as a substitute.
For the Veggies
- 1 cup Bell Peppers (Red & Green) Substitute with other bell pepper colors or sautéed mushrooms.
- 1 medium Yellow Onion Shallots or leeks can be used for a milder taste.
For Assembling
- 2 cups Monterey Jack Cheese Cheddar or mozzarella are great alternatives.
- 4 large Flour Tortillas Use corn tortillas for a gluten-free option.
- 2 tablespoons Unsalted Butter Olive oil or cooking spray works for dairy-free.
Instructions
Preparation
- Drizzle olive oil over chicken breasts and season both sides with taco seasoning. Sear in a skillet for about 6 minutes per side, until golden and the internal temperature reaches 165°F. Let rest for 10 minutes before slicing.
- Using the same skillet, sauté sliced bell peppers and onions until they are tender and slightly charred, which should take about 5 minutes.
Assembly and Cooking
- Heat unsalted butter in a skillet over medium heat. Layer a tortilla with Monterey Jack cheese, sliced chicken, sautéed veggies, and another layer of cheese. Top with a second tortilla and cook until the bottom is golden brown and the cheese has melted, approximately 3-4 minutes.
- Gently remove the quesadilla and add more butter to the skillet. Flip the quesadilla to brown the other side until it’s golden, roughly 3 more minutes. Repeat with remaining tortillas.
- Slice the quesadilla into wedges and serve warm with your favorite dipping sauces or toppings.
Notes
Optional: Add a sprinkle of fresh cilantro or a squeeze of lime for extra zest.