Description

This Chicken Quesadillas recipe is a flavorful and satisfying dish perfect for a quick weeknight dinner or casual gathering. Tender strips of seasoned chicken, sautéed bell peppers and onions, and a blend of Monterey jack and cheddar cheeses are layered inside warm flour tortillas. The quesadillas are cooked until golden and crispy, then served with creamy avocado slices, scallions, and tangy sour cream for a deliciously balanced meal.

Ingredients

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Vegetables and Aromatics

2 bell peppers, thinly sliced
1/2 onion, thinly sliced
1 ripe avocado, sliced
2 scallions, thinly sliced

Protein and Seasoning

1 lb. boneless skinless chicken breasts, sliced into strips
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. dried oregano
Kosher salt, to taste

Dairy

2 cups shredded Monterey jack cheese
2 cups shredded cheddar cheese
Sour cream, for serving

Other

6 Tbsp. vegetable oil, divided
4 medium flour tortillas

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Instructions

Sauté the Vegetables: In a large skillet over medium-high heat, heat 1 tablespoon of vegetable oil. Add the thinly sliced bell peppers and onions, then season with kosher salt. Cook until the vegetables are soft and slightly caramelized, about 5 minutes. Remove from the skillet and set aside on a plate.
Cook the Chicken: Add another tablespoon of vegetable oil to the same skillet and heat over medium-high. Add the sliced chicken breasts and season with chili powder, ground cumin, dried oregano, and 1/2 teaspoon kosher salt. Cook the chicken, stirring occasionally, until it is golden brown and cooked through, about 8 minutes. Transfer the cooked chicken to a plate, then wipe out the skillet to prepare for the quesadillas.
Assemble and Cook Quesadillas: Heat 1 tablespoon of vegetable oil in the skillet. Place one flour tortilla in the skillet and spread a generous layer of both shredded Monterey jack and cheddar cheeses over half of the tortilla. Top the cheese with 1/4 of the cooked chicken, 1/4 of the pepper and onion mixture, a few slices of avocado, and some scallions. Fold the tortilla over to cover the filling and cook for about 3 minutes on each side, or until the tortilla is golden brown and the cheese has melted.
Repeat for Remaining Quesadillas: Repeat the assembly and cooking process for the remaining tortillas, chicken, pepper-onion mixture, avocado, scallions, and remaining 3 tablespoons vegetable oil, making a total of 4 quesadillas.
Serve: Once cooked, slice each quesadilla into wedges and serve hot with sour cream on the side for dipping.

Notes

For extra heat, add a pinch of cayenne pepper or chopped jalapeño to the chicken seasoning.
If you prefer a crispier quesadilla, cook for an additional minute on each side.
Use corn tortillas for a gluten-free version, but cooking time and handling may vary.
Leftover quesadillas can be reheated in a skillet or oven to preserve their crispiness rather than a microwave.
Avocado slices can be swapped with guacamole for a creamier texture and added flavor.