Description
A quick and satisfying chicken quesadilla with smoky seasoned shredded chicken and melty cheese, perfect for family dinners or game-day crowds.
Ingredients
- 4 large flour tortillas (10-inch)
- 2 cups cooked chicken breast, shredded
- 1½ cups Mexican cheese blend, shredded
- ½ cup Monterey Jack cheese, shredded
- 1 medium bell pepper, diced
- ½ medium red onion, finely diced
- 2 tablespoons olive oil or butter
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
- Season the chicken: In a bowl, combine shredded chicken with chili powder, cumin, garlic powder, a pinch of salt, and black pepper. Toss until evenly coated.
- Prepare vegetables: Dice the bell pepper and finely dice the red onion into roughly ¼-inch pieces.
- Assemble: Lay a tortilla flat. Sprinkle half of the Mexican cheese blend over one half of the tortilla. Add a layer of the seasoned chicken, scatter diced peppers and onions, sprinkle the Monterey Jack, then top with the remaining Mexican cheese. Fold the empty half of the tortilla over to form a half-moon.
- Cook: Heat 1 tablespoon oil or butter in a large skillet over medium heat. Place the folded quesadilla seam-side down. Cook 3–4 minutes per side until golden brown. Use a spatula to press lightly.
- Rest and slice: Transfer to a cutting board and let rest 2–3 minutes. Slice into triangular wedges and serve immediately.
Notes
For variations, use cooked shredded turkey instead of chicken, swap pepper for poblano for a smokier profile, or use dairy-free cheese for a vegan option.