Chicken Quesadilla with Cheese (Printable)

A flavorful dish featuring grilled chicken, melty cheese, and sautéed peppers in a crispy fold.

# What You'll Need:

→ Filling

01 - 2 cups cooked grilled chicken breast, sliced or shredded
02 - 1 cup shredded cheddar cheese
03 - 1 cup shredded Monterey Jack cheese
04 - 1 red bell pepper, thinly sliced
05 - 1 small onion, thinly sliced
06 - 1 tablespoon olive oil
07 - ½ teaspoon ground cumin
08 - ½ teaspoon smoked paprika
09 - ¼ teaspoon salt
10 - ¼ teaspoon black pepper

→ Assembly

11 - 4 large flour tortillas (10-inch)
12 - 1 tablespoon butter or additional olive oil (for cooking)

# How To Make It:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced bell pepper and onion; sauté for 4 to 5 minutes until softened. Stir in ground cumin, smoked paprika, salt, and black pepper. Remove from heat and set aside.
02 - Wipe the skillet clean with a paper towel to remove residue.
03 - Place a flour tortilla on a flat surface. Layer on one half: ½ cup grilled chicken, ¼ of the sautéed peppers and onions, ¼ cup shredded cheddar cheese, and ¼ cup shredded Monterey Jack cheese. Fold the tortilla in half to enclose the filling. Repeat with remaining tortillas and filling.
04 - Heat butter or olive oil in the skillet over medium heat. Cook each quesadilla for 2 to 3 minutes per side, pressing gently, until the tortilla is golden brown and the cheese has melted.
05 - Transfer cooked quesadillas to a cutting board. Let rest for 1 minute, then slice into wedges and serve warm.

# Expert Tips:

01 -
  • It's ready in half an hour, which means you can feed hungry people without stress or sacrifice.
  • The combination of two cheeses creates this irresistible melty texture that somehow tastes both indulgent and homey.
  • You can prep everything ahead and cook the quesadillas right before eating, so they're always warm and crispy.
02 -
  • Medium heat is your friend here because high heat will burn the outside while leaving the cheese barely warm inside, I learned this the hard way.
  • Don't skip the resting step because it lets the cheese set just enough so it doesn't all slide out when you slice it, game changer.
03 -
  • Rotisserie chicken from the grocery store saves so much time and honestly tastes better because it's seasoned throughout.
  • If you want heat, add jalapeños to the filling or use pepper jack cheese instead of Monterey Jack, but start small and taste as you go.
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