Crispy, golden tortillas filled with juicy, seasoned chicken, sautéed vegetables, and a gooey blend of melted cheeses. This quintessential Tex-Mex favorite is incredibly satisfying and comes together in just 30 minutes, making it perfect for a quick weeknight dinner or a crowd-pleasing appetizer.
Prep15 min
Cook15 min
Servings4
Serving size: 1 quesadilla
762cal
56gprotein
34gcarbs
45g
Ingredients
1 lb Chicken Breast (Boneless, skinless, cut into 1/2-inch cubes)
Pat the chicken breast cubes dry with a paper towel. In a small bowl, mix together the chili powder, cumin, smoked paprika, oregano, salt, and pepper.
Toss the chicken cubes with the spice mixture until evenly coated.
Heat 1 tbsp of canola oil in a large skillet or pan over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
Remove the chicken from the skillet and set aside in a bowl.
2
Sauté Vegetables and Combine Filling
In the same skillet, add the chopped onion and bell pepper. Sauté for 3-4 minutes until they begin to soften.
Add the minced garlic and cook for another minute until fragrant.
Return the cooked chicken to the skillet with the vegetables. Stir in the fresh lime juice and chopped cilantro. Mix everything together and remove from heat.
3
Assemble the Quesadillas
In a separate bowl, toss the shredded cheddar and Monterey Jack cheeses together.
Lay a tortilla flat. Sprinkle about 1/4 cup of the cheese blend over one half of the tortilla.
Spoon a quarter of the chicken and vegetable filling over the cheese.
Top the filling with another 1/4 cup of cheese. Fold the empty half of the tortilla over the filling to create a half-moon shape. Gently press down.
Repeat for the remaining 3 tortillas.
4
Cook the Quesadillas
Wipe the skillet clean and place it over medium heat. Melt 1/2 tbsp of butter in the skillet.
Carefully place one assembled quesadilla in the pan. Cook for 2-3 minutes per side, until the tortilla is golden brown and crispy, and the cheese is completely melted.
Remove the quesadilla from the pan and place it on a cutting board. Repeat with the remaining quesadillas, adding more butter to the pan for each one.
5
Serve
Let the cooked quesadillas rest for a minute before slicing them into wedges with a sharp knife or pizza cutter.
Serve immediately with your favorite toppings like sour cream, salsa, and guacamole.