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Easy Chicken Quesadillas

Deliciously easy and customizable chicken quesadillas with perfectly seasoned chicken, vibrant bell peppers, and gooey Monterey Jack cheese that can be made in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 medium chicken breasts (pounded to ½ inch thick) Fresh quality recommended.
  • 2 teaspoons chicken taco seasoning Use a mix or homemade.
  • 1 tablespoon Olive oil For sautéing and drizzling.
  • 1 red bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 medium yellow onion Thinly sliced.
  • 3 to 4 cups freshly shredded Monterey Jack cheese Feel free to combine cheeses for extra flavor.
  • 6 large flour tortillas Burrito size works best for this recipe.
  • 4 tablespoons unsalted butter For the pan.
  • to taste Salt and pepper

Method
 

Preparation
  1. Drizzle the chicken breasts with olive oil and season generously with taco seasoning on both sides.
  2. Pound the chicken to ½ inch thick for even cooking.
Cooking Chicken
  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  2. Add the chicken breasts and cook for about 6 minutes per side or until the internal temperature reaches 165°F.
  3. Transfer the cooked chicken to a plate, let it rest for 10 minutes, and then slice it thinly.
Sautéing Veggies
  1. In the same skillet, add the sliced bell peppers and onions over medium-high heat.
  2. Season with salt and pepper and cook until tender and slightly charred.
  3. Transfer the vegetables to a plate and set aside.
Assembling Quesadillas
  1. In a clean non-stick skillet, melt ½ tablespoon of butter over medium heat.
  2. Lay a tortilla in the pan, add a handful of cheese, then a layer of sliced chicken and sautéed veggies, and top with another handful of cheese.
  3. Carefully place another tortilla on top, pressing down gently.
Cooking Quesadillas
  1. Cook until the bottom tortilla is golden brown and cheese starts to melt, about 3-4 minutes.
  2. Flip the quesadilla with a spatula and add another ½ tablespoon of butter to the skillet.
  3. Cook until the other side is golden brown and crisp, about another 3-4 minutes.
Finishing Up
  1. Remove quesadillas from the pan, slice into wedges, and serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster oven for the best texture.