Chicken quesadillas are a delightful and easy-to-make dish that promises a burst of flavors in every bite. These crispy, cheesy delights are perfect for a quick weeknight dinner, a casual get-together, or a satisfying snack. The combination of tender chicken, sautéed vegetables, creamy avocado, and melty cheese nestled between golden tortillas is simply irresistible. Not only are they delicious, but they’re also incredibly versatile, allowing you to customize them to your liking.

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Ingredients

For this recipe, you will need 1 lb. boneless skinless chicken breasts, sliced into strips, 2 bell peppers, thinly sliced, and 1/2 onion, thinly sliced. Additionally, you will need 4 medium flour tortillas and 6 tablespoons of vegetable oil, divided. For the cheese, use 2 cups of shredded Monterey jack and 2 cups of shredded cheddar, but feel free to substitute these with your favorite cheeses. For seasoning, you’ll need 1/2 teaspoon each of chili powder, ground cumin, and dried oregano, as well as kosher salt to taste. Garnish with 1 ripe avocado, sliced, and 2 scallions, thinly sliced, and serve with sour cream. For an extra layer of flavor, consider adding a dash of smoked paprika.

Step-by-Step Instructions

Preparing the Vegetables

Start by prepping the vegetables. Thinly slice the bell peppers and onion. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced bell peppers and onion, and season them lightly with kosher salt. Sauté the vegetables until they become tender and slightly caramelized, which should take about 5 minutes. Transfer the cooked vegetables to a plate and set them aside.

Cooking the Chicken

In the same skillet, add another tablespoon of vegetable oil and heat it over medium-high heat. Add the chicken strips to the pan and season them with chili powder, ground cumin, dried oregano, and ½ teaspoon of salt. Cook the chicken, stirring occasionally, until it turns golden brown and is thoroughly cooked, which should take approximately 8 minutes. Once cooked, transfer the chicken to a plate and wipe out the skillet to prepare for the next step.

Assembling the Quesadillas

Pour 1 tablespoon of vegetable oil into the skillet and place one flour tortilla in the pan. On half of the tortilla, generously sprinkle a mix of Monterey jack and cheddar cheeses. Add a quarter of the cooked chicken, a quarter of the pepper-onion mixture, a few slices of avocado, and a sprinkling of thinly sliced scallions. Fold the other half of the tortilla over the fillings and cook, turning once, until both sides are golden brown and the cheese is melted, about 3 minutes per side.

Repeat the process with the remaining oil, tortillas, chicken, pepper-onion mixture, avocado, and scallions to create four quesadillas in total.

Serving Suggestions

To serve, slice the quesadillas into wedges. This makes them easy to handle and perfect for dipping. Present them on a large platter with a side of sour cream. For added flavor, you can also serve them with homemade salsa or guacamole. If you’re preparing these for a crowd, keep them warm in a low oven until ready to serve.

Recipe Tips & Frequently Asked Questions

Best practices for sautéing vegetables without overcooking: Use a hot skillet and avoid overcrowding the pan to ensure the vegetables cook evenly and retain a bit of their crispness.

Techniques for achieving perfectly cooked chicken strips: Slice the chicken breasts into uniform strips and make sure the pan is adequately heated before adding the meat. Stir occasionally to ensure even cooking.

Tips on preventing quesadillas from becoming soggy: Use a moderate amount of filling and avoid overstuffing the quesadillas. Cook them on medium heat to ensure they crisp up nicely without burning.

Can I use different types of cheese? Yes, feel free to experiment with cheeses like pepper jack, mozzarella, or a sharp cheddar for different flavor profiles.

How can I make this recipe spicier? Add finely chopped jalapeños, a splash of hot sauce, or extra chili powder to the chicken or cheese mixture.

Can I make these quesadillas ahead of time? Yes, you can prepare the chicken and vegetable mixture ahead of time and store it in the refrigerator. Assemble and cook the quesadillas just before serving to ensure they remain crispy.

What to Serve With This Recipe

Pair your chicken quesadillas with a side of Mexican rice, a refreshing cucumber salad, or a hearty bowl of black beans. For drinks, consider a tangy margarita, a cold beer, or a zesty lime soda to complement the flavors of the quesadillas.

This chicken quesadilla recipe is a wonderful addition to your culinary repertoire. Its simplicity, versatility, and rich flavors make it a crowd-pleaser for any occasion. Try it out, and don’t hesitate to share your delicious creations with friends and family. Enjoy every bite of these scrumptious quesadillas!

Ingredients:

1 lb. boneless skinless chicken breasts, sliced into strips
2 bell peppers, thinly sliced
1/2 onion, thinly sliced
4 medium flour tortillas
6 Tbsp. vegetable oil, divided
2 c. shredded Monterey jack
2 c. shredded cheddar
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. dried oregano
Kosher salt
1 ripe avocado, sliced
2 scallions, thinly sliced
Sour cream, for serving

Instructions:

In a large skillet over medium-high heat, warm 1 tablespoon of vegetable oil. Add the sliced bell peppers and onion, seasoning them lightly with kosher salt. Sauté the vegetables until they become tender, about 5 minutes. Transfer the cooked vegetables to a plate and set aside.
In the same skillet, heat another tablespoon of vegetable oil over medium-high heat. Add the chicken strips and season with chili powder, ground cumin, dried oregano, and ½ teaspoon of salt. Cook the chicken, stirring occasionally, until it turns golden brown and is thoroughly cooked, approximately 8 minutes. Transfer the chicken to a plate and wipe out the skillet.
Pour 1 tablespoon of vegetable oil into the skillet and place one flour tortilla in the pan. On half of the tortilla, generously sprinkle a mix of Monterey jack and cheddar cheeses. Add a quarter of the cooked chicken, a quarter of the pepper-onion mixture, a few avocado slices, and a sprinkling of thinly sliced scallions. Fold the other half of the tortilla over the fillings and cook, turning once, until both sides are golden brown, about 3 minutes per side.
Repeat the process with the remaining oil, tortillas, chicken, pepper-onion mixture, avocado, and scallions to create four quesadillas in total.
Cut the quesadillas into wedges and serve them hot with a side of sour cream for dipping. Enjoy your delicious homemade chicken quesadillas!