Description
A delicious and easy-to-make Chicken Quesadilla recipe that is perfect for a quick weeknight dinner or entertaining guests. These quesadillas are packed with seasoned chicken, veggies, and gooey cheese, all wrapped in a crispy tortilla.
Ingredients
Units
Scale
For the Quesadillas:
- 2 teaspoons chili powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 2 cups cooked diced or shredded chicken
- 1 tablespoon extra-virgin olive oil
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 1 orange, yellow, or green bell pepper, diced (or 1 cup chopped veggies of choice)
- Hot sauce, optional
- 1 1/4 cups shredded pepper Jack or Monterey Jack cheese, divided
- 3/4 cup shredded sharp cheddar cheese, divided
- 4 medium whole wheat tortillas
- Oil, butter, or nonstick spray, optional for cooking the quesadillas
For Serving:
- Prepared salsa
- Guacamole
- Sour cream or plain Greek yogurt
Instructions
- Prepare the Chicken: Mix chili powder, salt, and garlic powder. Coat chicken with half of the spice mixture.
- Sauté Veggies: Cook onion, bell peppers, and other veggies with remaining spice mixture until tender.
- Assemble Quesadillas: Layer cheese, veggies, and chicken on tortillas. Fold in half.
- Cook Quesadillas: Cook in a skillet until crispy and golden brown on both sides.
- Serve: Slice and enjoy with toppings.
Notes
- Store leftover quesadillas in the refrigerator for up to 3 days.
- Reheat in a skillet or microwave.
- Freeze in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 523 kcal
- Sugar: 5g
- Sodium: Not Provided
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 112mg
