Make the BEST chicken quesadilla recipe with juicy seasoned chicken, peppers, onion, and plenty of cheese - a quick, easy, filling, satisfying family-favorite meal!
Slice the onion into half-moons. Slice the peppers into thin strips. Thinly slice the green onion. If needed, shred the cheese.
Butterfly the chicken breasts (by slicing it in half lengthwise - optionally pound to make it even in thickness), and cut it into thin strips, about ½-inch thick.
Heat a tablespoon of oil in a large, wide skillet over medium-high heat. Once hot, add the onion and peppers and sauté until softened (3-5 minutes), then remove them from the pan.
To the same pan, add the remaining oil, add the chicken strips, sprinkle in the spices, and then cook the chicken, stirring often, until it’s cooked through (about 4-7 minutes).
Assemble the quesadillas
Heat the tortillas in the skillet with a little oil (or butter) for a few seconds.
Add a sprinkle of the cheese to the entire surface area of the tortilla, with a ½ inch border around the edges. Then add some of the cooked veggies and the chicken to just one-half of the tortilla, and use a spatula to help you fold the tortilla in half.Alternatively, add everything on the one half: a layer of cheese, veg, chicken, then more cheese. It comes down to personal preference.
Leave it to pan-fry just enough for the cheese to melt (2-3 minutes), flipping it halfway. You should be able to pan-fry two quesadillas at a time in a skillet.Press lightly while it cooks to ensure a good seal between the cheese and wrap. A panini press will also work.
Remove the tortilla from the pan, slice it into 3-4 pieces, and optionally serve with a dollop of sour cream, a sprinkle of green onion and/or cilantro, and some chopped avocado. Enjoy!
Storage Instructions
Make ahead: You can prepare the chicken and vegetable fillings in advance, storing them for 1-2 days in the fridge or 3 months in the freezer.Store: Once assembled and cooked, allow any leftovers to cool and store them in an airtight container in the refrigerator for 2-3 days.Freeze: Spread them flat on a parchment-lined tray to flash freeze, then store them for up to three months in a Ziplock bag in the freezer. Thaw overnight in the fridge.To Reheat: It's best to reheat them back in a skillet to bring back the crisp texture of the tortillas while it heats through. To reheat a lot, use an oven instead.
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Notes
Use freshly shredded cheese: Rather than pre-shredded cheese. This is because it will melt better, which is important for holding the quesadillas together.
Don’t overstuff the quesadillas: Otherwise, they’ll be difficult to fold and cook without coming apart and creating a mess.
Use a hot pan: It’s important to preheat the pan before adding the assembled quesadillas for the most even, crisp exterior.
Layer the filling properly: Spread the cheese all over the tortilla to work as "glue," keeping both sides of the quesadilla together. OR, layer them up only on one half, but with cheese at the top and bottom.
For easier cutting: Leave the quesadilla to rest for a few minutes before cutting (with a sharp knife/pizza cutter) to give the cheese time to "set" up.
To reduce oil: Use a splash of broth to cook the veggies and chicken, then just use a little cooking spray or a few drops of oil when cooking the quesadillas for an extra crispy shell, or omit it entirely if using a good non-stick pan.
Optional add-ins and variations:
Other vegetables: Like corn, black beans (or refried beans), sauteed mushrooms and/or zucchini, spinach, etc.
Heat: Add extra spice with freshly diced jalapeño or other chili. Canned mild diced green chiles can be mixed into the veg mixture for mild heat but with plenty of flavor. Alternatively, why not squeeze in a little hot sauce?
Black beans: Or kidney beans/pinto beans/ refried beans. Use canned reduced-sodium beans or home-cooked beans.
Sliced olives: For a salty, briny, tangy flavor.
Swap the protein: Replace the chicken with carnitas, brisket, ground beef, shrimp, etc.
Other spices: You could add garlic powder and/or smoked paprika for more flavor.