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Chicken and Cheese Quesadillas with Bell Peppers and Red Onion Recipe

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4 from 13 reviews

These flavorful chicken quesadillas are a perfect blend of tender seasoned chicken, sautéed bell peppers and onions, and melted cheddar and monterey jack cheeses, all folded inside crispy buttery flour tortillas. Serve them with guacamole, sour cream, pico de gallo, or salsa for a delicious meal or appetizer that the whole family will enjoy.

Ingredients

Chicken and Vegetables

  • 1 1/4 lbs boneless skinless chicken breasts, diced into 1/2-inch cubes
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper (about 3/4 tsp salt and 1/2 tsp pepper)
  • 4 tsp olive oil, divided
  • 2 cups chopped bell pepper (about 2, use a mix of red and green)
  • 2/3 cup chopped red onion
  • 2 garlic cloves, minced
  • 1 Tbsp fresh lime juice

Quesadillas

  • 6 (10-inch burrito size) flour tortillas
  • 3 Tbsp butter, melted
  • 6 oz cheddar cheese, shredded (about 1 1/2 cups)
  • 6 oz monterey jack cheese, shredded (about 1 1/2 cups)

For Serving (Optional)

  • Guacamole
  • Sour cream
  • Pico de gallo or salsa

Instructions

  1. Season the Chicken: Toss the diced chicken breasts with chili powder, ground cumin, salt, and freshly ground black pepper until evenly coated.
  2. Cook the Chicken: Heat 2 teaspoons of olive oil in a 12-inch non-stick skillet over medium-high heat. Add the chicken and cook, turning occasionally, until it is fully cooked and no longer pink inside, about 6 minutes. Transfer the chicken to a medium mixing bowl.
  3. Sauté the Vegetables: In the same skillet, heat the remaining 2 teaspoons of olive oil. Add the chopped bell peppers and red onion and sauté until tender, about 6 minutes. Add the minced garlic during the last minute of cooking. Transfer the cooked vegetables to the bowl with the chicken. Pour in the fresh lime juice and toss to combine.
  4. Prepare the Tortillas: Brush the top side of each tortilla with melted butter. Wipe the skillet clean with paper towels and heat it over medium heat. Mix the shredded cheddar and monterey jack cheeses together.
  5. Assemble the Quesadillas: Place one tortilla buttered side down in the hot skillet. Quickly sprinkle about 1/2 cup of the cheese mixture evenly over one half of the tortilla, then top with about 3/4 cup of the chicken and vegetable mixture. Fold the tortilla over the filling to cover it. Repeat with a second tortilla (you can cook two quesadillas at once).
  6. Cook the Quesadillas: Cook until the bottom is golden brown, about 2 minutes. Carefully flip the quesadilla and cook the other side until golden brown and the cheese is melted.
  7. Repeat and Serve: Repeat the assembly and cooking process with the remaining tortillas, cheese, and filling. Cut each quesadilla into 2 or 3 wedges. Serve warm with optional guacamole, sour cream, pico de gallo, or salsa.

Notes

  • You can substitute chicken with turkey or black beans for a vegetarian version.
  • Using a mix of cheddar and monterey jack adds depth and creaminess to the cheese filling.
  • For crispier quesadillas, cook them a little longer on medium-low heat but watch closely to avoid burning.
  • Leftover quesadillas can be reheated in a skillet or oven to maintain crispness.
  • Customize toppings to your liking such as adding jalapeños or avocado slices.

Find it online: https://lauracooks.com/chicken-and-cheese-quesadillas-with-bell-peppers-and-red-onion-recipe/