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Family Favorite Chicken Quesadilla

A warm and crunchy chicken quesadilla filled with tender seasoned chicken and melted cheese, perfect for busy weeknights or casual gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded (rotisserie works beautifully; swap for black beans for a vegetarian version)
  • 1 tablespoon olive oil (or avocado oil for a neutral flavor)
  • 1 small onion, thinly sliced (swap with scallions for a milder bite)
  • 1 red bell pepper thinly sliced (use any color pepper for sweetness)
  • 1-2 teaspoons chili powder (smoked paprika and cumin make a delicious variation)
  • 1/2 teaspoon ground cumin
  • to taste salt and pepper
  • 2 cups shredded Mexican blend cheese or sharp cheddar (try pepper jack for heat)
  • 4 large flour tortillas (whole wheat or corn tortillas make this a healthier option)
  • 2 tablespoons butter, for the skillet (or spray with oil for lighter cooking)
Optional Garnishes
  • fresh cilantro optional
  • lime wedges optional
  • sour cream optional
  • salsa optional
  • guacamole optional

Method
 

Preparation
  1. Warm a large nonstick skillet over medium heat and add the olive oil.
  2. Add the sliced onion and red pepper. Cook for 4–5 minutes until soft and slightly caramelized.
  3. Stir in the shredded chicken, chili powder, cumin, salt, and pepper. Toss until the chicken is warmed through and coated in spice.
Cooking
  1. Lay a tortilla flat and sprinkle half with a thin layer of cheese. Add a generous portion of the chicken and pepper mixture, a sprinkle of cilantro if using, then more cheese on top.
  2. Fold the tortilla over and melt 1 tablespoon of butter in the skillet. Place the quesadilla seam-side down and cook 2–3 minutes until golden and crisp.
  3. Flip carefully and cook another 2–3 minutes until the second side is browned and the cheese is fully melted.
  4. Transfer to a cutting board and let the quesadilla rest for a minute before slicing.
Serving
  1. Garnish with lime wedges, a dollop of sour cream, and salsa for dipping.

Notes

Use whole wheat tortillas and reduced-fat cheese for a healthier option. Leftovers make great reheated quesadillas.