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Chicken Quesadilla Recipe

Golden, cheesy quesadillas filled with seasoned chicken, sautéed peppers, and creamy avocado—perfect for a quick, satisfying meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 1080
Ingredients Equipment Method

Ingredients
  

  • 6 tablespoons vegetable oil divided
  • 2 bell peppers thinly sliced
  • 1/2 onion thinly sliced
  • Kosher salt
  • 1 lb boneless skinless chicken breasts sliced into strips
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 4 medium flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 2 cups shredded cheddar cheese
  • 1 ripe avocado sliced
  • 2 scallions thinly sliced
  • Sour cream for serving

Equipment

  • Large skillet
  • Spatula
  • Knife and cutting board
  • Measuring spoons
  • Plate (for transferring cooked ingredients)

Method
 

  1. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
  2. Add sliced bell peppers and onion. Season with salt and cook for about 5 minutes until softened.
  3. Transfer vegetables to a plate.
  4. Add another tablespoon of oil to the skillet.
  5. Add chicken strips and season with chili powder, cumin, oregano, and salt.
  6. Cook for about 8 minutes, stirring occasionally, until golden and fully cooked.
  7. Transfer chicken to a plate and carefully wipe out the skillet.
  8. Add 1 tablespoon of oil to the skillet and place one tortilla in the pan.
  9. Sprinkle cheese over half of the tortilla.
  10. Add a portion of chicken, peppers, onion, avocado slices, and scallions.
  11. Fold the tortilla in half and cook for about 3 minutes per side until golden and crispy.
  12. Repeat with remaining tortillas and filling ingredients.
  13. Slice into wedges and serve warm with sour cream.