Chicken Quesadilla Cheese (Ready-to-Print Version)
Crispy tortillas with juicy chicken, cheese, and veggies for a flavorful, quick meal option.
# What You’ll Need:
→ Protein
01 -
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
→ Vegetables
02 -
1 medium bell pepper, sliced
03 -
1 medium onion, sliced
→ Cheese
04 -
1 cup shredded Pepper Jack cheese
05 -
1 cup shredded sharp cheddar cheese
→ Tortillas
06 -
4 large whole wheat tortillas (approximately 25 cm diameter)
→ Spices
07 -
1 tsp chili powder
08 -
1/2 tsp salt
09 -
1/2 tsp garlic powder
→ Optional Condiments
10 -
Hot sauce, to taste
→ Serving Accompaniments
11 -
Salsa
12 -
Guacamole
13 -
Sour cream or plain Greek yogurt
# Step-by-Step Guide:
01 -
In a bowl, combine chicken pieces with half of the chili powder, salt, and garlic powder; toss to coat evenly.
02 -
Heat a nonstick skillet over medium heat and sauté sliced bell peppers and onions with the remaining spices until tender, approximately 5 minutes.
03 -
Add seasoned chicken to the skillet with vegetables and cook until the chicken is cooked through and lightly browned, about 6-8 minutes.
04 -
Heat the skillet to medium. Place one tortilla in the skillet, layer half of the chicken and vegetable mixture over one half of the tortilla, then sprinkle with both cheeses evenly. Fold the tortilla over to enclose the filling.
05 -
Cook for approximately 4 minutes per side, pressing lightly with a spatula, until the tortilla is golden brown and the cheese melts.
06 -
Remove from skillet, slice into wedges, and serve hot with salsa, guacamole, and sour cream or Greek yogurt.
# Handy Tips:
01 -
Use nonstick spray or minimal oil to prevent greasiness. Grate your own cheese for smoother melting. Allow cheese to melt fully before flipping quesadilla for best texture.
02 -
To reduce prep time, substitute with pre-cooked chicken or leftovers. Store leftover quesadillas in airtight containers for up to 3 days refrigerated or freeze for up to 3 months.