Description
These restaurant-quality chicken quesadillas combine seasoned shredded poultry, melted cheese, and tender bell peppers in crispy flour tortillas. A medium-heat approach and strategic cheese layering prevent messy fillings while achieving a golden, flaky crust. Ready in 25 minutes with simple pantry staples, this meal is perfect for quick lunches or family dinners.
Ingredients
2 cups cooked shredded chicken
1 1/2 cups Mexican cheese blend
8 flour tortillas (8-inch)
1 tablespoon taco seasoning (medium-heat, cumin+paprika based)
1/2 cup finely diced bell peppers
1/4 cup finely chopped onions
Instructions
Preheat skillet over medium heat
Layer 2 tortillas in the skillet
Sprinkle 1/3 cup cheese (1/2 cup) on each tortilla
Add 3/8 cup chicken, 2 tbsp seasoning (1 tbsp), and 1 tbsp peppers (1/3 cup veggies total) to half of each tortilla stack
Fold tortillas over and cook until golden brown, 3-4 minutes per side
Lay 1 additional tortilla on top of stack, fold again, and cook another 2 minutes to crisp exterior
Notes
Use pre-cooked rotisserie or poached chicken for fastest preparation
Layering two tortillas improves structural integrity and prevents burning
Mexican cheese blend can be substituted with Oaxaca or Monterey Jack
Add 1 tbsp melted butter to skillet for richer flavor if desired
Serve warm with avocado crema or lime wedges
- Prep Time: 10
- Cook Time: 15
- Category: Easy Chicken Dinner Recipes for Busy Nights
- Method: Pan-searing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 quesadillas
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg