Description
A flavorful and satisfying Chicken Quesadilla recipe that is easy to make and perfect for a quick weeknight dinner. Loaded with seasoned chicken, colorful bell peppers, and gooey cheese, these quesadillas are sure to be a family favorite!
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: baby spinach, mushrooms, zucchini, etc.)
- Hot sauce optional
- 1 1/4 cups shredded pepper Jack or Monterey Jack cheese divided
- 3/4 cup shredded sharp cheddar cheese divided (or additional pepper/Monterey Jack)
- 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 Vegetables: Sauté onion, bell peppers, and veggies with remaining spices until tender.
- Assemble Quesadillas: Layer cheeses, chicken mixture, and more cheese on tortillas. Fold in half.
- Cook Quesadillas: Cook in a skillet until golden and crispy on both sides.
- Serve: Slice into wedges and serve hot with toppings.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in a skillet or microwave.
- Freeze in airtight containers for up to 3 months.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 523 kcal
- Sugar: 5g
- Sodium: N/A
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 112mg
