Chicken Quesadilla Mexican-Inspired Dish (Printer Version)

Crispy tortillas filled with seasoned chicken, sautéed vegetables, and melted cheese. Pan-cooked to golden perfection.

# What You'll Need:

→ For the Filling

01 - 2 cups cooked grilled chicken breast, sliced or shredded
02 - 1 cup shredded cheddar cheese
03 - 1 cup shredded Monterey Jack cheese
04 - 1 red bell pepper, thinly sliced
05 - 1 small onion, thinly sliced
06 - 1 tablespoon olive oil
07 - ½ teaspoon ground cumin
08 - ½ teaspoon smoked paprika
09 - ¼ teaspoon salt
10 - ¼ teaspoon black pepper

→ To Assemble

11 - 4 large flour tortillas (10-inch)
12 - 1 tablespoon butter or additional olive oil (for cooking)

# How to Make It:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced bell pepper and onion; sauté for 4–5 minutes until softened. Stir in the cumin, smoked paprika, salt, and black pepper. Remove from the pan and set aside.
02 - Wipe the skillet clean for the next step.
03 - Place a tortilla on a flat surface. On one half of the tortilla, layer ½ cup grilled chicken, ¼ of the sautéed peppers and onions, ¼ cup cheddar, and ¼ cup Monterey Jack cheese. Fold the tortilla in half to enclose the filling. Repeat with remaining tortillas and fillings.
04 - Melt a little butter or drizzle olive oil in the skillet over medium heat. Cook each quesadilla for 2–3 minutes per side, pressing gently, until golden brown and the cheese is melted.
05 - Transfer to a cutting board, let rest for 1 minute, then slice into wedges. Serve warm.

# Expert Advice:

01 -
  • Transforms leftover grilled chicken into something extraordinary
  • The double cheese blend creates that perfect restaurant quality pull
  • Ready in under 30 minutes even on busy weeknights
02 -
  • Do not overcrowd the pan or the tortillas will steam instead of crisp up
  • Letting them rest for a minute before cutting prevents the cheese from oozing out
  • Medium heat is crucial because high heat burns the tortilla before the cheese melts
03 -
  • Use a cast iron skillet for the most evenly crispy exterior
  • Grate your own cheese instead of buying pre shredded for better melting
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