Description

This Chicken Quesadillas recipe offers a deliciously cheesy and flavorful meal featuring tender chicken strips sautéed with bell peppers and onions, all folded into warm flour tortillas loaded with Monterey Jack and cheddar cheese. Perfectly cooked on the stovetop until golden and melty, these quesadillas are served with fresh avocado slices, scallions, and a side of sour cream for dipping, making an easy and satisfying dish ideal for lunch or dinner.

Ingredients

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Vegetables and Protein

2 bell peppers, thinly sliced
1/2 onion, thinly sliced
1 lb. boneless skinless chicken breasts, sliced into strips
1 ripe avocado, sliced
2 scallions, thinly sliced

Spices and Seasonings

Kosher salt, to taste
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. dried oregano

Other Ingredients

6 Tbsp. vegetable oil, divided
4 medium flour tortillas
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
Sour cream, for serving

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Instructions

Sauté the Vegetables: In a large skillet over medium-high heat, heat 1 tablespoon of vegetable oil. Add the thinly sliced bell peppers and onion. Season with kosher salt. Cook the vegetables until they become soft and tender, about 5 minutes. Remove from the skillet and set aside on a plate.
Cook the Chicken: Add another tablespoon of vegetable oil to the same skillet and return to medium-high heat. Add the sliced chicken breasts to the pan. Season with chili powder, ground cumin, dried oregano, and ½ teaspoon of kosher salt. Stir occasionally as the chicken cooks until golden brown and fully cooked through, approximately 8 minutes. Transfer cooked chicken to a plate and wipe out the skillet.
Assemble the Quesadilla: Heat 1 tablespoon of vegetable oil in the cleaned skillet. Place one flour tortilla in the skillet and evenly sprinkle a generous amount of shredded Monterey Jack and cheddar cheese over half of the tortilla. Layer ¼ of the cooked chicken, ¼ of the sautéed peppers and onions, a few slices of avocado, and a sprinkle of scallions on top of the cheese. Fold the other half of the tortilla over to cover the filling.
Cook the Quesadilla: Cook the quesadilla for about 3 minutes on one side until golden brown and the cheese begins to melt. Carefully flip the quesadilla over and cook the other side for another 3 minutes until golden and crisp. Remove from skillet and set aside. Repeat steps 3 and 4 with the remaining ingredients to make 4 quesadillas in total.
Serve: Slice each quesadilla into wedges and serve warm with sour cream on the side for dipping. Enjoy your flavorful chicken quesadillas!

Notes

Use medium heat to avoid burning the tortillas while ensuring the cheese melts perfectly inside.
Feel free to customize the fillings with additional vegetables like corn or jalapeños for extra flavor.
For a healthier version, use whole wheat tortillas and reduce the amount of vegetable oil used for cooking.
If you prefer spicier quesadillas, add a pinch of cayenne pepper or hot sauce to the chicken seasoning.
Leftover quesadillas can be refrigerated and reheated in a skillet or oven to maintain crispiness.