Deliciously Simple Chicken Quesadillas in Just 20 Minutes
Enjoy Simple Chicken Quesadillas ready in 20 minutes—a quick and customizable meal option perfect for busy nights.
Equipment
- - Skillet
- Mixing bowl
Ingredients
For the Filling
- 2 cups Cooked Chicken substitute with rotisserie chicken or leftover grilled chicken
- 1 medium Onion use red, white, or yellow onions interchangeably
- 1 medium Red Bell Pepper can use any color bell pepper as a substitute
- 1 medium Green Bell Pepper substitute with additional red or yellow bell peppers
- to taste Hot Sauce optional based on personal preference
- 1/4 cup Fresh Cilantro omit for those who dislike cilantro
For the Cheese
- 1 cup Pepper Jack Cheese substitute with Monterey Jack or cheddar cheese for a milder option
- 1 cup Cheddar Cheese can be substituted with any preferred melting cheese
For the Tortilla
- 4 large Whole Wheat Tortillas gluten-free tortillas can be used as a substitute
For Cooking
- 2 tablespoons Olive Oil can substitute with any cooking oil
- ..., Cooking Oil vegetable or canola oil work well as alternatives
Instructions
Preparation
- In a small bowl, mix together chili powder, salt, garlic powder, and cumin.
- Toss your shredded chicken with half of the spice mix and set it aside.
- Heat olive oil in a skillet over medium heat; add chopped onion and bell peppers, sprinkle with remaining spice mix, and sauté for 6-8 minutes until tender.
- Mix sautéed vegetables into the seasoned chicken and let it cool.
- On half of each tortilla, layer cheese, followed by the chicken-veggie mixture, then more cheese; fold tortilla over and press to seal.
- In the skillet, heat a bit of oil over medium heat; cook each quesadilla for about 4 minutes on each side until golden brown and crispy.
- Transfer cooked quesadillas to a cutting board, slice into wedges, and serve with salsa and guacamole.
Notes
Optional: Garnish with fresh cilantro or lime juice for extra flavor. Avoid overpacking the quesadillas for easy flipping.