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Description
Easy high-protein chicken quesadillas featuring seasoned grilled chicken, sautéed onions and bell peppers, and melted cheese wrapped in crispy flour tortillas.
Ingredients
- 3 boneless, skinless chicken breasts (about 1 1/2 to 2 pounds)
- 2 tablespoons taco or Cajun seasoning
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil, divided
- 1 large yellow onion, sliced
- 1 large bell pepper (red, yellow, or green), sliced
- Salted butter, for frying tortillas
- 12 small (fajita-size) flour tortillas
- 3 cups grated cheese (Monterey Jack, Cheddar Jack, or Pepper Jack)
- Optional: hot sauce for filling, salsa, sour cream, cilantro, jalapeños, and sliced avocado for serving
Instructions
- Prepare the chicken: Place chicken breasts between two pieces of plastic wrap and pound them to an even thickness using a meat mallet or heavy pan. Season both sides generously with taco or Cajun seasoning, kosher salt, and black pepper.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook until golden brown and cooked through, reaching an internal temperature of 165°F (74°C), about 6-7 minutes per side. Remove from skillet, let cool slightly, then dice into cubes and set aside.
- Sauté the vegetables: Add the remaining 1 tablespoon of olive oil to the same skillet (over high heat if needed). Add the sliced yellow onion and bell pepper. Cook, tossing occasionally, until the peppers are tender-crisp and lightly browned, about 3-4 minutes. Remove from skillet and set aside.
- Assemble the quesadillas: In a separate large skillet or on a griddle, melt about 1/2 tablespoon of salted butter over medium heat. Place one flour tortilla in the skillet.
- Build the quesadilla: Sprinkle about 1/4 cup of grated cheese over one half of the tortilla. Top with a layer of the diced chicken, then some of the sautéed peppers and onions. If desired, add a dash of hot sauce. Finish with another 1/4 cup of grated cheese.
- Cook the quesadilla: Fold the other half of the tortilla over the filling. Cook until the bottom is golden brown and crispy, then carefully flip and cook the other side until golden and the cheese is thoroughly melted, about 2-3 minutes per side.
- Repeat the process with the remaining tortillas and filling. Slice the cooked quesadillas into wedges and serve immediately with desired toppings such as salsa, sour cream, cilantro, jalapeños, or sliced avocado.
Notes
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.
- Optional hot sauce can be added to the filling for extra spice.
- Serve with salsa, sour cream, cilantro, jalapeños, and sliced avocado for topping.