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4.66
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29
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Easy Chicken Quesadillas Recipe
These easy chicken quesadillas are loaded with melted cheese, seasoned chicken, and bell pepper filling. Easy to make, this is Mexican comfort food at its finest!
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
Mexican
Servings:
4
servings
Calories:
410
kcal
Author:
Becky Hardin
Equipment
Food Processor
Ingredients
Quesadilla Ingredients:
1
tablespoon
extra virgin olive oil
1
onion
chopped
½
red bell pepper
chopped
½
green bell pepper
chopped
1
tablespoon
unsalted butter
⅛ stick
2
boneless, skinless chicken breasts
cubed
1
teaspoon
ground cumin
1
teaspoon
ground paprika
1
teaspoon
kosher salt
1
teaspoon
garlic powder
⅓
teaspoon
ground chili pepper
2
(10-inch)
flour tortillas
1
cup
freshly shredded cheddar cheese
1
tomato
chopped
4
tablespoons
canned corn
drained
Salsa Ingredients:
1
tomato
chopped
1
onion
chopped
2
tablespoons
white vinegar
1
tablespoon
chopped fresh cilantro
1
pinch
kosher salt
Instructions
For the Quesadillas:
Add olive oil to a nonstick pan, sauté chopped onion, and green and red bell peppers for 10 minutes. Remove from the pan and set aside.
1 tablespoon extra virgin olive oil,
1 onion,
½ red bell pepper,
½ green bell pepper
In the same pan, melt butter over medium heat.
1 tablespoon unsalted butter
Add cubed chicken, cumin, paprika, salt, garlic powder, and chili pepper. Cook for 15 minutes until chicken is fully cooked through.
2 boneless, skinless chicken breasts,
1 teaspoon ground cumin,
1 teaspoon ground paprika,
1 teaspoon kosher salt,
1 teaspoon garlic powder,
⅓ teaspoon ground chili pepper
In a separate pan over low heat, warm 1 tortilla on each side, until slightly golden.
2 (10-inch) flour tortillas
Add half each of the shredded cheddar cheese, cooked chicken, bell pepper and onion mix, and corn.
1 cup freshly shredded cheddar cheese,
1 tomato,
4 tablespoons canned corn
Flip half of the tortilla over the ingredients, and let it cook on low heat until cheese has completely melted.
Remove from pan. Cut into three triangles.
Repeat the process with the remaining tortilla and ingredients.
Serve with salsa and enjoy!
For the Salsa:
In a food processor, add tomato, onion, vinegar, cilantro, and salt
1 tomato,
1 onion,
2 tablespoons white vinegar,
1 tablespoon chopped fresh cilantro,
1 pinch kosher salt
Pulse for 1 minute.
Serve with warm quesadilla.
Video
Notes
Storage:
Store chicken quesadillas in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories:
410
kcal
|
Carbohydrates:
20
g
|
Protein:
35
g
|
Fat:
21
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
0.1
g
|
Cholesterol:
111
mg
|
Sodium:
1059
mg
|
Potassium:
812
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
1749
IU
|
Vitamin C:
45
mg
|
Calcium:
258
mg
|
Iron:
2
mg