Chicken Quesadilla with Cheese

Dive into the ultimate comfort food with this classic Chicken Quesadilla recipe. Imagine tender grilled chicken, sweet sautéed peppers and onions, and a generous layer of gooey cheddar and Monterey Jack cheese, all sandwiched in a warm, crispy tortilla. It's the perfect quick and easy meal for a busy weeknight, delivering a burst of Mexican-inspired flavor in just 30 minutes.

Save

The secret to a great quesadilla lies in the layers. We start by sautéing bell peppers and onions with aromatic spices like cumin and smoked paprika to build a flavorful base. Then, we layer that with pre-cooked grilled chicken and a blend of cheddar and Monterey Jack cheeses for that irresistible cheese pull. It's a simple combination that yields spectacular results.

Ingredients

• For the Filling
• 2 cups cooked grilled chicken breast, sliced or shredded
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 red bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 1 tablespoon olive oil
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• To Assemble
• 4 large flour tortillas (10-inch)
• 1 tablespoon butter or additional olive oil (for cooking)

Instructions

Step 1

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced bell pepper and onion; sauté for 4–5 minutes until softened. Stir in the cumin, smoked paprika, salt, and black pepper. Remove from the pan and set aside.

Step 2

Wipe the skillet clean.

Step 3

Place a tortilla on a flat surface. On one half of the tortilla, layer ½ cup grilled chicken, ¼ of the sautéed peppers and onions, ¼ cup cheddar, and ¼ cup Monterey Jack cheese. Fold the tortilla in half to enclose the filling. Repeat with remaining tortillas and fillings.

Step 4

Melt a little butter or drizzle olive oil in the skillet over medium heat. Cook each quesadilla for 2–3 minutes per side, pressing gently, until golden brown and the cheese is melted.

Step 5

Transfer to a cutting board, let rest for 1 minute, then slice into wedges. Serve warm.

Zusatztipps für die Zubereitung

Für eine noch schnellere Zubereitung können Sie fertiges Grillhähnchen aus dem Supermarkt verwenden. Achten Sie darauf, eine große Pfanne zu benutzen, damit die Quesadilla gleichmäßig bräunt. Ein Spatel hilft beim Wenden, ohne dass die Füllung herausfällt.

Varianten und Anpassungen

Für mehr Schärfe können Sie gehackte Jalapeños hinzufügen oder den Käse durch Pepper Jack ersetzen. Fühlen Sie sich frei, andere Gemüsesorten wie Pilze oder Mais für zusätzliche Textur und Geschmack hinzuzufügen.

Serviervorschläge

Servieren Sie die Quesadillas heiß, geschnitten in Keile. Dazu passen hervorragend Salsa, Guacamole und ein Klecks saure Sahne als Dips.

Save

There you have it—a simple, satisfying, and incredibly delicious Chicken Quesadilla that's sure to become a family favorite. Enjoy the crispy exterior, the cheesy, savory filling, and the pure joy of a meal well made.

Recipe FAQs

→ What type of chicken works best?

Cooked grilled chicken breast works perfectly, whether sliced or shredded. You can also use rotisserie chicken for a quicker preparation time without sacrificing flavor.

→ Can I make these ahead of time?

You can prepare the filling components in advance and store them separately. Assemble and cook the quesadillas just before serving for the crispiest texture.

→ How do I get the tortilla extra crispy?

Use a mixture of butter and olive oil in the skillet, and press gently with your spatula while cooking. This ensures even browning and maximum crunch.

→ What cheese combinations work well?

The classic cheddar and Monterey Jack blend provides excellent melt and flavor. For extra heat, try adding pepper jack or mixing in some queso fresco.

→ What should I serve with quesadillas?

Fresh homemade salsa, creamy guacamole, sour cream, or pico de gallo make excellent toppings. A side of Mexican rice or refried beans rounds out the meal.

→ Can I use corn tortillas instead?

While corn tortillas work, they're smaller and more prone to cracking. Flour tortillas fold easier and create a more substantial, crispy shell for the generous filling.