Chicken and Cheese Quesadillas

5 from 3 votes

Chicken and Cheese Quesadillas

These easy chicken and cheese quesadillas are packed with juicy chicken, melted cheese, and veggies. Perfect for busy weeknights or a crowd-pleasing snack!

Course brunch, Dinner, lunch, Main, Main Course

Cuisine Mexican

Keyword Chicken and Cheese Quesadillas, Chicken Quesadillas, Easy Chicken Quesadillas

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 581

Author Erren Hart

Ingredients

1 teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ground cumin
⅛ teaspoon cayenne pepper adjust to your heat preference
⅛ teaspoon dried oregano
1 teaspoon kosher salt
2 chicken breasts
3 tablespoons olive oil separated
1 yellow onion sliced
1 red bell pepper sliced
1 orange yellow, or green bell pepper, sliced
salt and pepper to taste
1 cup shredded Monterey Jack cheese divided
1 cup shredded sharp cheddar cheese divided or additional pepper/Monterey Jack
4 medium flour tortillas

For Serving

Prepared salsa
Guacamole
Sour cream

US Customary - Metric

Instructions

Preheat the oven to 400°F/200°C
In a small bowl, combine the spices and salt and set aside.
Pat the chicken breasts dry with paper towels. Then place them on the prepared sheet pan. Using 1 tablespoon of the oil, coat the chicken with olive oil and then rub the seasoning mixture evenly over all sides of the chicken breasts.
In a medium sized bowl or gallon sized zip lock bag, add the remaining oil, sliced peppers and onion. Season with salt and pepper, toss to coat, and then add them to a baking pan with the chicken.
Bake for 30 minutes or until the peppers and onions are tender and the chicken reaches and internal temperature of 165°F.
Slice the chicken, and set aside with the peppers and onions.

To assemble the quesadillas:

Heat a large skillet or griddle over medium heat. Lightly grease it with a bit of oil or non-stick spray to prevent sticking.
Place one tortilla on the heated skillet. Sprinkle a small handful of the Monterey Jack and sharp cheddar cheese (about 1/4 cup of each) evenly over half the tortilla.
On top of the cheese, layer some of the sliced chicken, peppers, and onions. Add another small handful of cheese on top of the chicken and veggies. Fold the tortilla in half to cover the fillings.
Take the quesadilla out of the pan and place it on a plate. Add more oil to the pan as needed, then repeat the process with the rest of the tortillas and chicken mixture until all 4 quesadillas are prepared.
Just before serving, cut each quesadilla into wedges. Top with your favorite toppings, like sour cream, green onions, cilantro, and avocado, and enjoy!

Video

Notes

For crispy roasted onions and peppers, line a sheet pan with nonstick foil then add them in a single layer on the pan with the chicken.
Use a Non-Stick Skillet: For easy flipping and no sticking, a non-stick skillet or well-seasoned cast iron pan works best.
Go Light on the Fillings: Overstuffing can make the quesadilla hard to flip and messy. A light, even layer of cheese and fillings will make it easier to handle.
Cheese as the “Glue”: Add cheese to both sides of the fillings so it melts and holds everything together when folded.
Press Down with a Spatula: Gently press down on the quesadilla with a spatula to help the cheese melt and make the tortilla nice and crispy.
Keep an Eye on the Heat: It’s easy to burn quesadillas if the pan is too hot. Stick to medium heat to allow the cheese to melt fully and the tortilla to turn golden without charring. If it starts browning too fast, lower the heat a bit. Patience is key for the perfect quesadilla!
Watch for Melting Cheese: When you see the cheese melting and the tortilla turning golden, it’s time to flip or remove it.
Practice the Flip: If flipping is tricky, use two spatulas or a plate to help turn it over smoothly.
Let It Rest Before Cutting: Letting the quesadilla rest for a minute after cooking helps the cheese set a bit, making it easier to cut.

Nutrition