Simple Chicken Quesadillas: Quick and Tasty Family Favorite
Enjoy these Simple Chicken Quesadillas for a quick, customizable meal that the whole family will love.
Equipment
- Skillet
- Mixing bowl
Ingredients
For the Spice Mix
- 1 tbsp Chili Powder Adjust for desired heat.
- 1 tsp Salt Optional, adjust based on dietary needs.
- 1 tsp Garlic Powder Fresh garlic can be substituted.
- 1 tsp Ground Cumin Optional for a milder taste.
For the Filling
- 2 cups Cooked Chicken (shredded/diced) Use rotisserie or leftovers.
- 1 tbsp Olive Oil Can substitute with canola or vegetable oil.
- 1 medium Onion (diced) Yellow or white onions work well.
- 1 cup Red & Green Bell Peppers (diced) Any color can be used.
- 1/4 cup Fresh Cilantro (chopped) Omit if not preferred.
- 1 cup Pepper Jack Cheese (shredded) Can substitute with Monterey Jack or mozzarella.
- 1 cup Cheddar Cheese (shredded) Can replace with any cheese of your choice.
For the Tortilla and Cooking
- 4 large Whole Wheat Tortillas Gluten-free tortillas can be substituted.
- 1 tbsp Oil (for cooking) Use spray oil for less mess.
Dips for Serving
- 1 cup Salsa
- 1 cup Guacamole
- 1 cup Sour Cream
Instructions
Preparation
- In a bowl, mix together chili powder, salt, garlic powder, and ground cumin. Split this mixture in half, reserving one portion for seasoning the chicken and the other for the vegetables.
- Toss the cooked chicken with half of the spice mix until well coated. Set aside to let the flavors meld.
- Heat olive oil in a skillet over medium heat. Sauté the diced onion and bell peppers, sprinkling the remaining spices over them, for about 6-8 minutes until tender and fragrant.
- In a mixing bowl, combine the seasoned chicken with the sautéed vegetables and chopped cilantro. Allow to cool slightly before assembling.
- On one half of a tortilla, spread a generous layer of cheese. Top with chicken and vegetable filling, add more cheese, and fold tortilla over.
- In the same skillet, heat more oil. Place the folded quesadilla in and cook for about 4 minutes until golden brown, flip and cook an additional 2 minutes.
- Allow the quesadilla to cool for a minute, then cut into wedges. Serve hot with your favorite salsa, guacamole, or sour cream.
Notes
Garnish with extra fresh cilantro for a burst of flavor. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.