Chicken Quesadilla Recipe

Ben Carraoli

I have to admit, making this chicken quesadilla was such a fun and satisfying experience! I love how versatile it is—you can throw in whatever veggies or cheese you have on hand. The flavors come together perfectly, and the crispy tortilla is just irresistible. I found myself craving seconds (and even thirds!).

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Prep Time 10

Cook Time 30

Servings: 4

Ingredients Method Notes

Ingredients

Bell peppers 1 cup, sliced: I like using colorful bell peppers—they cook fast and add sweetness. Avoid frozen peppers for the best texture.
Onion 1 medium, sliced: Adds a subtle bite and sweetness; I always sauté them until slightly caramelized.
Boneless skinless chicken breasts (2): Sliced into strips, they cook evenly. Chicken thighs work too if you want extra juiciness.
Chili powder 1 tsp: Gives a warm, smoky flavor without being overpowering.
Ground cumin 1 tsp: Adds earthy depth to the chicken.
Dried oregano 1/2 tsp: A classic Mexican seasoning that enhances all the flavors.
Salt to taste: I always season generously—it makes a big difference.
Flour tortillas 4 large: Easier to fold and crisp nicely. Corn tortillas are fine if you prefer authenticity.
Shredded cheese 1 1/2 cups, Monterey Jack + cheddar: Freshly shredded melts better and creates that perfect gooey texture.
Olive oil 1 tbsp: For sautéing the veggies and chicken.
Optional: Sliced avocado sour cream, or salsa for topping.

Method

I sliced the chicken breasts into strips and chopped the bell peppers and onions. This helps everything cook evenly and makes assembly quick.
In a skillet, I heated olive oil, then added chicken with chili powder, cumin, oregano, and salt. Once almost done, I tossed in the peppers and onions until tender and slightly caramelized.
I laid a tortilla flat, sprinkled cheese on half, added the chicken-veggie mix, then more cheese. Folded it over and repeated for the remaining tortillas.
In a clean skillet, I cooked each quesadilla over medium heat, 2-3 minutes per side, until golden brown and the cheese melted perfectly.
I let them cool slightly before cutting them into wedges. Added avocado slices, sour cream, and salsa on top for extra flavor.

Notes

I always use freshly shredded cheese—it melts beautifully.
Let the quesadilla rest for a minute before slicing to keep fillings inside.
I sometimes add a pinch of red pepper flakes for an extra kick.
Don’t overcrowd the skillet; cook one at a time if needed.