Quesadillas
Crispy flour tortillas filled with seasoned chicken, melted cheese, and vegetables. A crowd-pleasing meal that's ready in just 15 minutes.
- Prep
- 8 min
- Cook
- 12 min
- Total Time
- 20 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Mexican
- chicken
- cheese
- quick
- kid-friendly
- lunch
- dinner
- 15-minute
- mexican
Ingredients
- 4tortillasLarge flour tortillas
- 2cupsCooked chicken breast, diced or shredded
- 2cupsMexican cheese blend, shredded
- 1pepperBell pepper, diced
- 1/2onionSmall onion, diced
- 2tbspVegetable oil
- 1tspChili powder
- 1/2tspCumin
- 1/2tspSalt
- 1/2cupSour cream(optional)
- 1/2cupSalsa(optional)
- 1/2cupGuacamole(optional)
Nutrition
380
95 per serving
24g
48% DV
18g
26% DV
28g
9% DV
Macronutrient Breakdown
- Fiber
- 2g
- Sodium
- 720mg
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
In a bowl, mix diced chicken with chili powder, cumin, and salt.
- 2
Heat 1 tablespoon oil in a large skillet over medium heat.
- 3
Sauté bell pepper and onion until softened, about 3-4 minutes. Remove and set aside.
4m - 4
Lay out tortillas and divide chicken, cheese, and sautéed vegetables between two tortillas, covering half of each.
- 5
Fold tortillas in half to create half-moon shapes.
- 6
Heat remaining oil in the same skillet over medium heat.
- 7
Cook quesadillas one at a time, about 2-3 minutes per side until golden brown and cheese is melted.
6m - 8
Remove from heat and let cool for 1 minute before cutting into wedges.
- 9
Serve immediately with sour cream, salsa, and guacamole if desired.