Chicken Quesadillas

Name: Chicken Quesadillas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 Tomatoes; 1 Onion; ½ oz Cilantro; 1 Lime; 1 tsp Salt; 2 tbsp Vegetable Oil; 1¼ lb Chicken Breast; 2 Bell Peppers; 1 tsp Cumin; 4 Tortillas; 5½ oz Monterey Jack Cheese; 4 oz Sour Cream

By Eatpace

Crisp flour tortillas hold chicken, bell pepper, and melted cheese, with pico de gallo and sour cream on the side. Cook the filling and quesadillas in the same skillet.

Total: 40 min; 15 prep · 25 cook
Serves: 4; Scale it below
Calories: 607; kcal per serving
Protein: 49g; per serving

Plan this dinner Jump to recipe

Chicken and pepper quesadilla wedges with pico de gallo and sour cream.

40 min

Method

6 steps 15 min prep · 25 min cook

Prep

Step 1. Mix Tomato, Onion, Cilantro, Lime, and one-quarter of the Salt in a bowl. Set the pico de gallo aside.

Cook

Step 2. Heat half the Vegetable Oil in a large skillet over medium-high heat. Add Chicken Breast in batches and cook, turning, until browned and no pink remains, about 5 minutes per batch. Transfer to a plate.
Step 3. Add Bell Pepper, Cumin, and the rest of the Salt to the skillet. Cook over medium-high heat, stirring, until the pepper softens and browns at the edges, about 5 minutes. Return the chicken to the pan and toss, then transfer to a bowl.
Step 4. Divide the chicken mixture and Monterey Jack Cheese among the Tortilla, placing the filling on one half of each. Fold the other half over the filling.
Step 5. Wipe out the skillet and brush it with some of the rest of the Vegetable Oil. Cook the quesadillas in batches over medium heat, turning once and adding oil between batches, until golden and the cheese melts, about 4 minutes per batch.

Finish & serve

Step 6. Cut the quesadillas into wedges and serve with the pico de gallo and Sour Cream.

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Tips

Swap it

Use cheddar instead of Monterey Jack if that's what you have.

Good to know

Check the thickest chicken pieces with an instant-read thermometer; they should reach 165°F.

Leftovers

Refrigerate leftover quesadillas and toppings separately for up to 3 days, then reheat the quesadillas in a skillet.

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