Chicken Quesadilla

Seasoned leftover chicken, sautéed peppers and onion, pepper Jack and cheddar in a folded tortilla. About 30 minutes.

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Chicken Quesadilla
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10 min Prep Time
20 min Cook Time
30 min Total Time
4 Quesadillas

Quesadillas

  • 2 teaspoons chili powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • 2 cups cooked diced or shredded chicken (about 2 breasts or 2–3 thighs)
  • 1 tablespoon extra-virgin olive oil
  • ½ yellow onion, diced
  • 1 red bell pepper, diced
  • 1 orange, yellow, or green bell pepper, diced (or 1 cup spinach, mushrooms, or zucchini)
  • Hot sauce, optional
  • 1¼ cups shredded pepper Jack or Monterey Jack, divided
  • ¾ cup shredded sharp cheddar, divided
  • 4 medium whole wheat tortillas
  • Oil, butter, or nonstick spray, optional

For Serving

  • Salsa
  • Guacamole
  • Sour cream or plain Greek yogurt

Instructions

  1. Mix the chili powder, salt, and garlic powder. Toss the chicken with half of the spices.
  2. Heat the oil in a large skillet over medium. Add the onion and peppers, sprinkle with the rest of the spices, and cook 6–8 minutes until the onion is translucent and the peppers are crisp-tender. Add hot sauce if you want. Stir the vegetables into the chicken.
  3. On half of each tortilla, layer about 2½ tablespoons pepper Jack and 1½ tablespoons cheddar, a quarter of the chicken-veg mix, then the same amounts of cheese again. Fold the empty half over and press.
  4. Cook two at a time in a skillet over medium (a little spray or butter if needed) about 4 minutes per side, until the tortilla is golden and the cheese is melted. Don’t crank the heat or the outside burns before the cheese melts. Cool a minute, slice, and serve with salsa, guacamole, and sour cream.

Sheet Pan

  1. Heat the oven to 375°F. Brush one side of each tortilla with melted butter and put butter-side down on a parchment-lined sheet. Fill and fold as above. Bake 9–12 minutes until crisp.