Description
This chicken quesadilla is an easy, cheesy, pan-seared hug on a plate—perfect for weeknights and picky eaters alike.
Ingredients
Scale
- 2 cooked chicken breasts, shredded (~2 cups)
- 1 ½ cups shredded Monterey Jack or cheddar
- 4 large flour tortillas
- ½ onion, finely chopped
- ½ bell pepper, thinly sliced
- 2 tsp quesadilla spice mix
- 1 tbsp olive oil
- Optional: beef bacon bits, cilantro, jalapeños, black beans
- Spice Mix: 1 tsp cumin, ½ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp chili powder, pinch of salt
Instructions
- Heat olive oil in a skillet. Sauté onions and bell peppers for 5 minutes.
- Add chicken and spice mix. Cook 2 minutes more, stirring. Set aside.
- On half of each tortilla, layer cheese, chicken mix, and optional extras. Fold over.
- Cook each quesadilla in a dry skillet over medium heat, 2–3 minutes per side.
- Let rest 1 minute. Slice and serve with guacamole, salsa, or Greek yogurt.
Notes
Customize with different fillings. Use a skillet to reheat for best crispiness. Store in the fridge 3 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg
Keywords: chicken quesadilla, skillet dinner, family meal, Tex-Mex, freezer-friendly