Description
Delicious and crispy chicken quesadillas perfect for busy weeknights or cozy gatherings, featuring seasoned chicken, sautéed peppers, and melted cheese.
Ingredients
- 2 cups cooked, shredded chicken (seasoned and crisped)
- 1 tbsp olive oil
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella or Monterey Jack
- 4 large flour tortillas
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Optional: fresh cilantro, lime wedges, and a dollop of sour cream or yogurt
Instructions
- Heat olive oil in a skillet over medium heat. Add onions and peppers and sauté until soft, about 5–6 minutes.
- Stir in shredded chicken, smoked paprika, cumin, garlic powder, salt, and pepper. Toss until warmed and slightly crisp; remove from heat.
- Lay a tortilla flat and sprinkle a quarter of each cheese across half the tortilla. Add a generous layer of the chicken and pepper mixture, then top with a little more cheese to help everything stick together.
- Fold the tortilla over, pressing gently to seal.
- Wipe the skillet clean and return to medium heat with a small pat of butter or a light brush of oil.
- Cook the folded quesadilla 2–3 minutes per side or until golden brown and the cheese is fully melted. Repeat with the remaining tortillas.
- Serve Crispy Chicken Quesadillas hot with lime wedges and your favorite dipping sauces.
Notes
For a faster crisp, try air-frying assembled quesadillas at 375°F for 4–6 minutes, flipping halfway through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mexican