Chicken Quesadillas
Crisp golden flour tortillas are filled with seasoned chicken, sautéed bell peppers and onion, sharp cheddar, and salsa for an easy, satisfying stovetop dinner.
Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.25 pounds chicken breasts, boneless, skinless
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 medium bell peppers
- 1 small yellow onion
- 8 8-inch flour tortillas
- 2 cups sharp cheddar cheese
- 1 cup salsa
Cooking instructions
- Pat the chicken dry. Rub it with 1 tablespoon olive oil, chili powder, cumin, and 1/2 teaspoon salt. (about 2 min)
- Heat a large skillet over medium heat. Cook the chicken for 5 to 7 minutes per side, until browned and the thickest part reaches 165°F. Transfer to a cutting board and rest for 5 minutes. (about 15 min) — Medium heat
- Meanwhile, slice the bell peppers and onion. Add the remaining 1 tablespoon oil to the skillet and cook the vegetables with the remaining 1/2 teaspoon salt for 6 to 8 minutes, stirring occasionally, until tender and lightly browned. (about 8 min) — Medium heat
- Chop the rested chicken into bite-size pieces and stir it into the cooked vegetables. Wipe out the skillet if needed. (about 3 min)
- Place one tortilla in the skillet over medium heat. Sprinkle half with 1/4 cup cheddar, add about 3/4 cup chicken mixture, then top with another 1/4 cup cheddar. Fold the tortilla over the filling. (about 2 min) — Medium heat
- Cook for 2 to 3 minutes per side, pressing gently with a spatula, until the tortilla is crisp and golden and the cheese is melted. Repeat with the remaining tortillas and filling, adjusting the heat to prevent scorching. (about 12 min) — Medium heat
- Cut the quesadillas into wedges and serve hot with salsa. (about 1 min)