Chicken quesadilla
Enjoy a quick and delicious Chicken Quesadilla with succulent chicken breast, vibrant green and red peppers, sautéed onions, melted cheddar cheese, all wrapped in warm tortillas. Perfect for a satisfying lunch or dinner.
- 23 Apr 2025
- Cook time 25 min
- Prep time 30 min
- 4 Servings
- 7 Ingredients
Chicken quesadillas are a delicious and easy-to-make meal that combines seasoned chicken, vibrant vegetables, and melty cheese all sandwiched between crispy tortillas. Perfect for a quick lunch or an easy dinner, this recipe will guide you through the process step-by-step.
Ingredients:
Instructions:
- Dice the green pepper, red pepper, and onion into small pieces.
- Shred the cheddar cheese if it is not pre-shredded.
- Heat 1/2 tablespoon of olive oil in a skillet over medium-high heat.
- Add the chicken breasts to the skillet and cook for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the skillet and let it cool for a few minutes.
- Once cooled, dice the chicken into small bite-sized pieces and set aside.
- In the same skillet, add the remaining 1/2 tablespoon of olive oil.
- Add the diced green pepper, red pepper, and onion to the skillet.
- Sauté the vegetables for about 5 minutes, or until they are softened and slightly caramelized.
- Remove the vegetables from the skillet and set aside.
- Place one tortilla on a clean, flat surface.
- Evenly spread half of the shredded cheddar cheese over the tortilla.
- Add a layer of the diced chicken on top of the cheese.
- Spread the sautéed vegetables evenly over the chicken.
- Top with the remaining shredded cheddar cheese.
- Place the second tortilla on top to form a quesadilla.
- Heat the skillet over medium heat.
- Carefully place the assembled quesadilla in the skillet.
- Cook for about 3-4 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
- Use a spatula to press down on the quesadilla occasionally to ensure even cooking and melting.
- Remove the quesadilla from the skillet and transfer it to a cutting board.
- Let it cool for a minute before slicing it into wedges.
- Serve the chicken quesadilla hot with your favorite toppings and sides like sour cream, salsa, guacamole, or a side salad.
Tips:
- Spice it up: Add some spices such as cumin, chili powder, or paprika to the chicken as it cooks for an extra layer of flavor.
- Evenly distribute ingredients: Ensure that the chicken, vegetables, and cheese are evenly spread across the tortilla to achieve a balanced taste in every bite.
- Don't overfill: Avoid overfilling the tortillas to make flipping and cooking easier.
- Cook tortillas evenly: Cook the quesadillas on medium heat to ensure that the tortillas become crispy without burning, and to allow the cheese to melt thoroughly.
- Rest before cutting: Allow the quesadilla to rest for a minute or two after cooking for easier slicing and to prevent the fillings from spilling out.
- Use a spatula for flipping: A wide spatula can help you flip the quesadilla more easily and avoid any messy accidents.
Now you have a golden-brown and crispy chicken quesadilla filled with savory chicken, colorful peppers, and gooey cheddar cheese. Cut it into wedges, serve with your favorite dips like salsa or guacamole, and enjoy a delicious and satisfying meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 230kcal | 12% |
| Protein | |
| Protein 16g | 10% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 2.66g | 7% |
| Sugar 1.35g | 1% |
| Fat | |
| Fat 15g | 17% |
| Saturated 6g | 21% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 33mg | 6% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.21mg | 16% |
| Vitamin B3 3.39mg | 21% |
| Vitamin B6 0.38mg | 22% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.36ug | 15% |
| Vitamin C 18mg | 20% |
| Vitamin E 0.62mg | 4% |
| Vitamin K 1.80ug | 1% |
| Minerals | |
| Calcium, Ca 230mg | 18% |
| Copper, Cu 0.08mg | 9% |
| Iron, Fe 0.67mg | 6% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 310mg | 25% |
| Potassium, K 230mg | 7% |
| Selenium, Se 16ug | 30% |
| Sodium, Na 210mg | 14% |
| Zinc, Zn 1.74mg | 16% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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