Cheesy Chicken Quesadillas
These cheesy chicken quesadillas are delicious, and this recipe just might be one of the easiest ones you make all week! Forget about stressing over your dinner plans tonight...I've got you covered.
Servings: 8
Calories: 439kcal
Ingredients
- 3 boneless, skinless chicken breasts, cut into small pieces
- 2 cups chopped onions
- 1 green bell pepper, chopped
- 2 Tbsp vegetable oil
- 1 tsp taco seasoning
- 1 tsp garlic salt
- 1 tsp cumin
- ½ tsp pepper
- ¼ tsp red pepper flakes
- 4 oz can diced green chilies
- 2-3 cups Monterey Jack cheese, shredded
- 2-3 cups Sharp cheddar cheese, shredded
- 8 flour tortillas, soft taco size
- 2 tbsp butter, divided
Instructions
- Heat oil in a frying pan or large skillet over medium heat.
- Add chicken, onions and bell pepper into pan, sprinkle with taco seasoning, garlic salt, cumin, pepper and red pepper flakes, stir and cook until chicken is cooked and onions are translucent.
- Pour diced green chilies into pan, stir until combined and continuing cooking for a few more minutes.
- In another frying pan, melt 1 tablespoon of butter and place a tortilla into pan,
- Add chicken mixture on one half of tortilla, add both types of cheese on top of chicken, fold tortilla over and add another tortilla to pan and repeat process.
- Cook over medium heat until tortillas starts to brown, flip over and cook the other side.
- Remove from pan, place on a plate.
- Add the other tablespoon of butter to pan and repeat with the remaining tortillas and chicken mixture until all 8 quesadillas are made.
- Cut into wedges right before serving.
- Top with your favorite toppings like sour cream, green onions, cilantro and/or avocado, then enjoy!
Notes
Storage
- Refrigerate for up to 3 days in an airtight container.
- Wrap individual quesadillas in plastic wrap and freeze for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- Defrost overnight in the fridge if frozen. Then, microwave individual portions at 1-minute intervals until heated through.
- Dice your chicken into small pieces for quick, even cooking and easy eating.
- Give your quesadillas a gentle press with your spatula as they cook to help the cheese get in between the pieces of chicken as it melts.
- I recommend flour tortillas for these quesadillas. Corn tortillas are tasty, but their crispy texture will make them fall apart as you eat them.
- You can add toppings like salsa or pico de gallo to the quesadillas before folding and cooking them if you prefer.
Nutrition
Calories: 439kcal | Carbohydrates: 21g | Protein: 26g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 943mg | Potassium: 358mg | Fiber: 2g | Sugar: 4g | Vitamin A: 696IU | Vitamin C: 17mg | Calcium: 476mg | Iron: 2mg