Description

These chicken quesadillas are crispy on the outside and loaded with tender chicken, melted cheese, and flavorful spices inside. Quick to make and super satisfying, they’re perfect for a weeknight dinner, snack, or party appetizer.

Ingredients

2 cups cooked chicken, shredded (rotisserie chicken works great)
1 1/2 cups shredded cheddar cheese (or Mexican blend)
1/2 cup bell peppers, diced
1/2 cup onion, diced
1 tsp olive oil
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp garlic powder
Salt and pepper, to taste
4 large flour tortillas
Cooking spray or extra oil for frying
Optional toppings: sour cream, salsa, guacamole, jalapeños, chopped cilantro

Cook Mode Prevent your screen from going dark

Instructions

Sauté the veggies:
In a skillet over medium heat, add olive oil, then sauté the bell peppers and onions for 3–4 minutes until softened.
Add chicken and spices:
Add the shredded chicken, cumin, chili powder, garlic powder, salt, and pepper to the skillet. Stir everything together and cook for another 2–3 minutes until heated through. Remove from heat.
Assemble the quesadillas:
Lay a tortilla flat and sprinkle cheese on one half. Add a scoop of the chicken mixture over the cheese, then fold the tortilla in half.
Cook the quesadillas:
Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or oil. Cook the quesadillas one at a time for about 2–3 minutes per side, or until golden brown and the cheese is melted.
Slice and serve:
Cut into wedges and serve warm with your favorite toppings.

Notes

Use pre-cooked chicken to save time.
You can add corn, black beans, or jalapeños to the filling for extra flavor.
To make it spicier, add hot sauce or a pinch of cayenne pepper to the chicken mixture.

Nutrition

Serving Size: 1 quesadilla
Calories: 420
Sugar: 2g
Sodium: 650mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 26g
Cholesterol: 75mg