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Chicken and Pepper Jack Quesadillas Recipe

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4.2 from 2 reviews

  • Author: Lea
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

Delicious and easy-to-make Chicken Quesadillas loaded with sautéed bell peppers, seasoned chicken, and melted pepper Jack and cheddar cheese, served warm with salsa, guacamole, and sour cream. Perfect for a quick 30-minute meal that yields crispy, cheesy, and flavorful quesadillas.

Ingredients

Spices and Seasonings

  • 2 teaspoons chili powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon garlic powder

Protein and Vegetables

  • 2 cups cooked diced or shredded chicken (about 2 medium breasts or 2 to 3 thighs)
  • 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: baby spinach, mushrooms, zucchini, etc.)

Cheese and Tortillas

  • 1 1/4 cups shredded pepper Jack or Monterey Jack cheese (divided)
  • 3/4 cup shredded sharp cheddar cheese (divided, or additional pepper Jack/Monterey Jack)
  • 4 medium whole wheat tortillas

Additional Ingredients

  • Oil, butter, or nonstick spray (optional for cooking the quesadillas)
  • Hot sauce (optional)
  • Prepared salsa (for serving)
  • Guacamole (for serving)
  • Sour cream or plain Greek yogurt (for serving)

Instructions

  1. Mix Spices and Season Chicken:
    In a small bowl, combine chili powder, kosher salt, and garlic powder. Place the cooked chicken in a medium bowl and sprinkle half of the spice mixture over it. Stir well to coat all the chicken pieces thoroughly, then set aside.
  2. Sauté Vegetables:
    Heat extra-virgin olive oil in a large skillet over medium heat until shimmering. Add diced onion and both bell peppers. Sprinkle the remaining spice mixture over the vegetables and stir to coat evenly. Sauté, stirring occasionally, until the onion becomes translucent and starts browning and the peppers are crisp-tender, about 6 to 8 minutes. Optionally, add a few dashes of hot sauce if you prefer some heat. Once cooked, transfer the vegetables to the bowl with the seasoned chicken and mix well.
  3. Assemble Quesadillas:
    Lay out a whole wheat tortilla. On one half, layer one-eighth of the pepper Jack cheese (approximately 2 1/2 tablespoons) and one-eighth of the sharp cheddar cheese (about 1 1/2 tablespoons). Spread one-quarter of the chicken and vegetable mixture evenly over the cheese. Sprinkle the top with another one-eighth portion of pepper Jack cheese and sharp cheddar. Fold the empty half of the tortilla over the filling gently to form a half-moon shape. Repeat with remaining tortillas.
  4. Cook Quesadillas:
    Carefully wipe out the skillet used for the vegetables with a paper towel. Reheat the skillet over medium to medium-low heat and add a small amount of butter or oil if you want extra crispiness. Place one quesadilla in the skillet with the folded edge down and the open edge facing outward. Place a second quesadilla beside it facing the opposite direction to fit comfortably. Press down lightly on the top with the back of a spatula to flatten, allowing any cheese oozing out to crisp up. Cook for about 4 minutes or until the bottom side is golden and crisp, adjusting heat as necessary to avoid burning.
  5. Flip and Finish Cooking:
    Carefully flip each quesadilla and cook the other side for an additional 2 minutes or until golden brown and crispy.
  6. Slice and Serve:
    Remove quesadillas from the skillet and let them cool on a cutting board for a few minutes to set. Alternatively, keep them warm in a 200°F oven while finishing remaining batches. Using a sharp knife or pizza cutter, slice each quesadilla into three wedges. Serve hot with prepared salsa, guacamole, and sour cream or Greek yogurt.

Notes

  • Use cooked chicken leftover or rotisserie chicken to save time.
  • Feel free to substitute bell peppers with other vegetables like spinach, mushrooms, or zucchini.
  • Adjust the amount of cheese based on preference, or use all pepper Jack or all cheddar cheese.
  • To make quesadillas extra crispy, cook with a small amount of butter or oil in the skillet.
  • Keep cooked quesadillas warm in a low oven while preparing the remaining ones.
  • Serve with your favorite toppings such as hot sauce, salsa, guacamole, and sour cream or Greek yogurt for added flavor.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Mexican

Find it online: https://recipesbylea.com/chicken-and-pepper-jack-quesadillas-recipe/