Family Favorite Chicken Quesadilla (Print-Friendly Version)
Make the most of September evenings with these flavorful chicken quesadillas loaded with cheese and bell pepper. Ideal for easy weeknight dinners or fall gatherings, this go-to meal combines melty comfort with a classic family favorite touch. One to keep handy.
# Ingredients You’ll Need:
→ Tortillas
01 -
4 large flour tortillas, 10-inch diameter
→ Protein
02 -
2 cups cooked chicken breast, shredded or diced
→ Cheese
03 -
1 1/2 cups shredded Mexican cheese blend
→ Vegetables
04 -
1 medium bell pepper, diced
→ Oil or Fat
05 -
2 tablespoons olive oil or unsalted butter
→ Seasoning
06 -
1 teaspoon chili powder
07 -
Salt, to taste
08 -
Black pepper, to taste
# How to Make It:
01 -
Combine shredded chicken with chili powder, salt, and black pepper in a medium bowl. Mix until the chicken is evenly coated.
02 -
Dice bell pepper into small, even pieces for consistent cooking and distribution throughout each quesadilla.
03 -
Lay one tortilla flat on a work surface. Sprinkle half with a layer of shredded cheese, add a portion of seasoned chicken, top with diced bell pepper, then add more cheese. Fold the tortilla in half to form a half-moon shape.
04 -
Heat 1/2 tablespoon of olive oil or butter in a large skillet over medium heat. Place the folded quesadilla into the skillet. Cook 3 to 4 minutes per side until golden brown and the cheese is fully melted. Repeat with remaining tortillas, adding more oil or butter as needed.
05 -
Transfer cooked quesadillas to a cutting board. Let rest 2 to 3 minutes to allow the cheese to firm up slightly.
06 -
Cut each quesadilla into wedges using a sharp knife or pizza cutter. Serve immediately while hot and cheese is gooey.
# Extra Suggestions:
01 -
For best results, use medium heat to achieve a crispy exterior without burning. Avoid overfilling tortillas to prevent the filling from spilling out during cooking.