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Cheesy Chicken Quesadillas

Cheesy Chicken Quesadillas

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Prep Time 10 minutes
Course Breakfast, Main Course, Snack
Cuisine Mexican
Servings 4

Ingredients
  

  • 4 medium or large flour tortillas
  • 2 cups cooked chicken breast shredded or diced
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 tablespoon olive oil plus more as needed
  • ½ cup diced bell pepper optional
  • ¼ cup finely diced onion optional
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro optional

Instructions
 

  • If using raw chicken, season it with chili powder, paprika, garlic powder, cumin, salt, and black pepper. Cook in a skillet with oil until fully cooked and the internal temperature reaches 165°F (74°C). Shred or dice the chicken.
  • If using bell pepper and onion, cook them in the skillet for 3–5 minutes until slightly softened.
  • Return the cooked chicken to the skillet and stir everything together. Remove from the heat.
  • Sprinkle a thin layer of cheddar and Monterey Jack cheese over half of each tortilla.
  • Divide the chicken mixture between the tortillas and top with the remaining cheese. Fold each tortilla in half.
  • Heat a skillet over medium heat and lightly grease it with oil.
  • Cook each quesadilla for 2–4 minutes per side, until golden brown and crispy and the cheese has melted.
  • Transfer the quesadillas to a cutting board and let them rest for 1–2 minutes.
  • Cut into wedges, garnish with cilantro if desired, and serve warm with salsa, sour cream, or guacamole.