Description
These Chicken Quesadillas are a delicious and quick meal option featuring seasoned cooked chicken, sautéed vegetables, and a blend of Monterey Jack and cheddar cheeses, all melted between warm flour tortillas. Perfectly crisp on the outside and gooey inside, they make a satisfying and flavorful dish that can be prepared in just 30 minutes, ideal for weeknight dinners or casual gatherings.
Ingredients
Seasoning Mix
- 1 teaspoon salt (coarse, kosher salt preferred)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika (smoked or regular)
- 1/4 teaspoon black pepper (coarsely ground)
Main Ingredients
- 4 cups cooked, chopped chicken
- 1 tablespoon oil
- 2-3 cups sliced mushrooms (optional)
- 2 medium bell peppers (any color), cored and sliced into thin strips
- 1 large onion, sliced into thin half moon strips
- 2-3 tablespoons broth or water
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded medium or sharp cheddar cheese
- 8 8-inch flour tortillas
Instructions
- Prepare Seasoning Mix: In a small bowl, combine salt, onion powder, garlic powder, dried oregano, cumin, chili powder, paprika, and black pepper. Mix well to create a uniform seasoning blend.
- Season Chicken: Toss the cooked, chopped chicken with half of the seasoning mixture until well coated. Set aside to marinate slightly and absorb the flavors.
- Sauté Vegetables: Heat oil in a 12-inch nonstick skillet over medium heat. Add mushrooms (if using), sliced onions, and bell peppers. Sprinkle the remaining seasoning mixture over the vegetables. Cook while stirring often until onions become translucent and vegetables begin to soften.
- Moisten and Finish Veggies: Add 2-3 tablespoons of broth or water to the skillet (omit if the pan already has sufficient liquid from the mushrooms or veggies). Continue cooking on medium heat for 2-3 minutes until the vegetables are crisp-tender and moisture has slightly reduced.
- Assemble Quesadillas: Lay out tortillas and spread cheese over half of each. Top the cheese with the seasoned chicken, sautéed vegetables, and then a layer of additional cheese. Fold the tortilla over to cover the filling completely.
- Cook Quesadillas: Heat a 12-inch nonstick skillet or griddle over medium to medium-low heat. Add a small amount of oil for extra crispiness. Place the quesadilla in the pan, cooking until the bottom is golden brown. Press lightly with a spatula to compress. Carefully flip and cook the other side until golden and the cheese inside melts thoroughly.
- Serve: Remove from heat, cut each quesadilla into triangles, and serve immediately. Alternatively, keep cooked quesadillas warm in a 200°F oven on a baking sheet until ready to serve.
Notes
- Mushrooms are optional; omit if preferred or unable to use.
- Using broth or water to deglaze the pan helps soften vegetables without adding fat.
- Pressing the quesadilla slightly while cooking helps achieve a crispier and well-compressed final product.
- Keep cooked quesadillas warm in a low oven if preparing in advance or serving a crowd.
- Use coarse kosher salt for better texture and flavor control in the seasoning mix.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
