Chicken Quesadillas
This recipe delivers classic chicken quesadillas, featuring seasoned chicken and sautéed peppers, layered with ample Monterey Jack cheese between golden-fried flour tortillas. Served with fresh Pico de Gallo, these quesadillas are a flavorful and easy-to-make main dish, perfect for a quick weeknight meal.
Equipment
- 2 Skillets One large for chicken and vegetables, one for frying quesadillas (or a griddle).
- 1 Chef's knife For dicing chicken, slicing vegetables, and preparing Pico de Gallo.
- 1 Cutting Board Essential for safe and efficient prep work.
- 1 Box Grater For grating cheese, ensuring an even melt.
- 1 Spatula or Tongs For flipping chicken and quesadillas effectively.
Ingredients
Main
- 12 large flour tortillas
- 2 tablespoons olive oil
- 2 1/2 cups grated cheese Monterey Jack is the best
- 2 pounds skinless chicken breasts
- Pico de Gallo for serving, recipe follows
- Salt and pepper
- 2 tablespoons taco or Cajun seasoning mix
- 1 large onion cut in half and then into slices
- 1 green bell pepper seeded and sliced into strips
- 1 red bell pepper seeded and sliced into strips
- 1 yellow bell pepper
- 12 tablespoons butter for frying
- 12 Roma tomatoes slightly under ripe is fine
- 3 yellow or red onions
- 2 cups fresh cilantro leaves
- 2 to 3 jalapenos
- 1 lime
- Salt
Instructions
- Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.
- Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
- Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
- When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
- Cut each quesadilla into wedges and serve with Pico de Gallo.
Notes
For perfectly seared chicken, ensure your skillet is hot before adding the seasoned breasts, cooking until golden brown and cooked through. Achieving a slight char on the bell peppers and onions adds a desirable smoky depth to the filling; avoid overcrowding the pan to facilitate this. When building the quesadillas, layer the cheese both on the bottom tortilla and over the fillings to act as a 'glue' and ensure everything holds together. Control the heat carefully during frying to achieve a beautiful golden-brown crust without burning, and use enough butter for a rich flavor and crisp texture. The freshness of the Pico de Gallo is crucial – adjust lime and jalapeno to taste for balance.