These chicken quesadillas combine seasoned grilled chicken breast with sautéed bell peppers, onions, and a blend of Colby Jack and cheddar cheese, all toasted in a buttery tortilla until golden and crispy. They're ready in under 20 minutes, making them ideal for weeknight dinners.
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Dice the bell peppers and onion. Shred the Colby Jack and cheddar cheeses and mix them together in a bowl.
Heat olive oil in a large skillet over medium-high heat.
Add the diced peppers and onions to the skillet and sauté for about 3 minutes until slightly softened. Remove from the pan and set aside.
Prepare the chicken by cutting it into small, bite-sized pieces.
In a small bowl, combine the ground cumin, smoked paprika, garlic powder, chili powder, salt, and black pepper.
Place the diced chicken in a mixing bowl and sprinkle the seasoning mixture over it, tossing to coat evenly.
In the same skillet, melt 2 tablespoons of butter over medium-high heat.
Add the seasoned chicken to the skillet in a single layer. Cook for about 6 minutes, stirring occasionally, until cooked through.
After about 5 minutes of cooking the chicken, add the sautéed vegetables back to the skillet. Stir to combine and cook for another minute.
Remove the chicken and vegetable mixture from the skillet and set aside.
Wipe the skillet clean. Melt 1/2 tablespoon of butter in the skillet over medium heat.
Place a flour tortilla in the skillet. Sprinkle a layer of the shredded cheese mixture over the entire tortilla.
Arrange a portion of the chicken and vegetable mixture over one half of the tortilla, then top with more shredded cheese.
Fold the empty half of the tortilla over the filling and press down gently with a spatula.
Cook for a few minutes on one side until golden brown and crispy, then flip and cook on the other side for another few minutes until the cheese is fully melted.
Remove the quesadilla from the skillet. Repeat the process with the remaining butter, tortillas, and filling.
Cut the quesadillas into wedges and serve immediately with sour cream and salsa, if desired.
Store cooled quesadillas in an airtight container in the fridge for up to 3 days; reheat in a skillet over medium heat until warmed through and crispy, about 2 minutes per side.
Yes. Assemble quesadillas up to 4 hours ahead, cover, and refrigerate. Cook just before serving for the crispiest tortilla.
Use 8-10 inch flour tortillas. Larger tortillas may be harder to flip and cook evenly.
The tortilla should be golden brown and crispy, and cheese should be fully melted (about 2-3 minutes per side over medium heat).
Yes. Shred 2 cups of rotisserie chicken and skip the seasoning step, or season to taste. Add it directly to the tortillas.
Pan-fry in a skillet over medium heat with a little butter for the crispiest exterior. A griddle also works well for cooking multiple quesadillas at once.
