Description
Delicious and easy chicken quesadillas with crispy tortillas, seasoned chicken, and melted cheese, perfect for any gathering.
Ingredients
Scale
- 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 cumin
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Mix the shredded chicken with chili powder, cumin, garlic powder, salt, and pepper until evenly coated.
- Dice the bell pepper and red onion into ¼-inch pieces.
- Lay a tortilla flat and sprinkle half of the Mexican cheese blend over one half of the tortilla, then layer on seasoned chicken, diced vegetables, and sprinkle with Monterey Jack cheese.
- Top with the remaining cheese and fold the tortilla over, creating a half-moon shape.
- Cook in a heated skillet with melted olive oil or butter over medium heat for 3-4 minutes on each side until golden brown.
- Let the quesadilla rest for 2-3 minutes before slicing.
- Slice into triangular wedges and serve immediately with garnishes.
Notes
For best results, use a rotisserie chicken for shredding to save time. Feel free to customize fillings with your favorite vegetables and proteins.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg