Categorized:

  • Main Dish
  • Mexican and Southwestern
  • Videos

Tagged:

  • bell pepper
  • cheddar cheese
  • chili powder
  • cumin
  • garlic
  • monterey jack cheese
  • red onion
  • tortillas
Overhead image of 8 quesadilla wedges on a white oblong platter served with pico and guacamole. - 1

Quesadillas

Ingredients

  • 1 1/4 lbs boneless skinless chicken breasts, diced into 1/2-inch cubes
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper
  • 4 tsp olive oil, divided
  • 2 cups chopped bell pepper (about 2, I use red and green)
  • 2/3 cup chopped red onion
  • 2 garlic cloves, minced
  • 1 Tbsp fresh lime juice
  • 6 (10-inch burrito size) flour tortillas
  • 3 Tbsp butter, melted
  • 6 oz. cheddar cheese, shredded (1 1/2 cups)
  • 6 oz. monterrey jack cheese, shredded (1 1/2 cups)
  • Guacamole, sour cream, pico de gallo or salsa, for serving (optional)*

Instructions

  • Toss chicken with chili powder, cumin, salt and pepper (about 3/4 tsp salt 1/2 tsp pepper).
  • Heat 2 tsp olive oil in 12-inch non-stick skillet over medium-high heat. Add chicken and cook and turn occasionally until fully cooked through, about 6 minutes. Transfer to a medium mixing bowl.
  • Heat remaining 2 tsp oil in same skillet. Add bell pepper and red onion and saute until tender, about 6 minutes, while adding in garlic during last 1 minute. Transfer to bowl with chicken, pour in lime and toss.
  • Brush top side of tortillas with melted butter. Wipe skillet clean with paper towels, heat over medium heat. Toss cheeses together.
  • Transfer one tortilla buttered side down to skillet. Working quickly sprinkle 1/2 cup cheese evenly over one half side of the tortilla then sprinkle with about 3/4 cup of the chicken mixture. Fold top half over, repeat with a second tortilla (you can fit two in the skillet at once).
  • Let cook until golden brown on bottom about 2 minutes, then carefully turn to opposite side and continue to cook until golden brown on bottom.
  • Repeat process with remaining tortillas, cheese and filling. Cut each quesadilla into 2 or 3 wedges. Serve warm with desired toppings.

Notes

  • Guacamole recipe HERE , Salsa recipe HERE . Fresh from the produce section of the store will work great too. Toppings not included in nutritional estimate.
  • If you have time use freshly grated cheese as it will have the best flavor, but if you don’t have time a pre-shredded Mexican blend cheese will work here as well. Look for a package with the thicker shreds.

Copyright 2026 Cooking Classy