Description
These Chicken Quesadillas are a quick and flavorful meal perfect for any day of the week. Filled with tender seasoned chicken, sautéed bell peppers and onions, melted Monterey Jack and cheddar cheese, and creamy avocado slices, all encased in warm, crispy flour tortillas. Serve with a dollop of sour cream for a deliciously satisfying dish the whole family will love.
Ingredients
Vegetables and Herbs
- 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
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano
- 4 medium flour tortillas
Instructions
- Cook the Peppers and Onions: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the thinly sliced bell peppers and onions, season lightly with kosher salt, and sauté until the vegetables are soft and tender, about 5 minutes. Remove from skillet and place on a plate.
- Cook the Chicken: Add another tablespoon of vegetable oil to the same skillet and heat over medium-high heat. Add the sliced chicken breasts and season with chili powder, ground cumin, dried oregano, and 1/2 teaspoon kosher salt. Cook the chicken mixture, stirring occasionally, until the chicken is golden brown and cooked through, approximately 8 minutes. Transfer the cooked chicken to a plate and wipe out the skillet.
- Assemble the Quesadillas: Heat 1 tablespoon of vegetable oil in the skillet. Place one flour tortilla in the skillet and sprinkle a generous amount of shredded Monterey Jack and cheddar cheese over half of the tortilla. Add one-quarter of the chicken, one-quarter of the sautéed pepper and onion mixture, a few slices of avocado, and a sprinkle of scallions on top of the cheese. Fold the other half of the tortilla over the filling.
- Cook the Quesadillas: Cook the assembled quesadilla over medium heat, flipping once, until both sides are golden brown and the cheese has melted, about 3 minutes per side. Remove from skillet and repeat the process with remaining oil, tortillas, chicken, vegetables, avocado, and scallions to make four quesadillas total.
- Serve: Slice each quesadilla into wedges and serve warm with sour cream on the side.
Notes
- Use medium heat to ensure the cheese melts fully without burning the tortillas.
- For extra flavor, you can add a squeeze of lime juice or chopped cilantro to the filling.
- If you prefer a spicier dish, consider adding jalapeños or a dash of hot sauce when assembling the quesadillas.
- Vegetarian option: Omit chicken and increase the vegetables or add beans.
- Leftovers can be reheated on a skillet over low heat to maintain crispiness.
