Chicken Quesadillas Peppers Onions Cheese (Printable)
Golden tortillas filled with seasoned chicken, peppers, onions, and melted cheese for a satisfying meal.
# What You Need:
→ Chicken and Seasonings
01 - 2 medium boneless skinless chicken breasts, thinly sliced
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon cumin
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Vegetables
09 - 1 red bell pepper, thinly sliced
10 - 1 yellow bell pepper, thinly sliced
11 - 1 medium onion, thinly sliced
→ Quesadillas
12 - 4 large 10-inch flour tortillas
13 - 2 cups shredded cheddar cheese
14 - 1 cup shredded Monterey Jack cheese
15 - 2 tablespoons butter
→ Optional Garnishes
16 - Salsa
17 - Sour cream
18 - Fresh cilantro, chopped
19 - Lime wedges
# Directions:
01 - In a large bowl, toss the chicken slices with olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–7 minutes, stirring occasionally, until cooked through and lightly browned. Remove the chicken and set aside.
03 - In the same skillet, add the bell peppers and onion. Sauté for 5–6 minutes until softened and slightly caramelized. Remove from the pan and set aside.
04 - Wipe the skillet clean and reduce heat to medium. Melt a small amount of butter in the pan.
05 - Place a tortilla in the skillet. Sprinkle 1/4 of the combined cheeses onto half of the tortilla. Top with 1/4 of the chicken and sautéed vegetables. Fold the tortilla over to enclose the filling.
06 - Cook for 2–3 minutes on each side, pressing gently, until golden brown and the cheese is melted.
07 - Repeat with remaining tortillas and filling.
08 - Slice quesadillas into wedges and serve warm with salsa, sour cream, cilantro, and lime wedges as desired.
# Expert Tips:
01 -
- It's fast enough to throw together on a hungry Tuesday but tastes like you actually tried.
- The combination of spices on the chicken means you're not eating something bland—there's real depth in every bite.
- Peppers and onions get slightly sweet and caramelized, which somehow makes the whole thing feel indulgent without being heavy.
02 -
- Don't skip the step of wiping the pan before making quesadillas; the leftover chicken drippings will burn and make the tortilla taste acrid instead of buttery.
- Slicing everything thinly and evenly isn't just for looks—it's how you get everything to cook at the same rate, so your vegetables aren't raw and your chicken isn't dry.
- The cheese blend matters; two cheeses give you complexity that one never can, and Monterey Jack specifically keeps the texture creamy instead of greasy.
03 -
- Slice your chicken and vegetables ahead of time; having everything ready means the actual cooking takes about fifteen minutes, and the panicked energy comes out of the experience entirely.
- If your cheese isn't melting evenly, lower your heat even further and press the quesadilla more gently; rushing this part is where most people end up with crispy exteriors and cold cheese centers.