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Easy Chicken Quesadilla Recipe
Ash Tyrrell

Easy Chicken Quesadilla Recipe

I still remember the first time I made these for a busy weeknight when I had almost nothing planned for dinner. I pulled out a skillet, some chicken, a bag of shredded cheese, and a stack of tortillas, and twenty minutes later my kitchen smelled like a Tex-Mex restaurant. I've made this recipe more times than I can count since then, and it never fails me
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon oil – I use this to sear the chicken so it browns instead of steaming.
  • 1 pound chicken breast cut into small pieces – smaller pieces cook fast and fit neatly inside the tortilla.
  • 1 tablespoon taco seasoning – this is where most of the flavor comes from so don't skimp on it.
  • 1/2 large bell pepper diced (any color) – adds a sweet crunch that balances the rich cheese.
  • 1/2 yellow onion diced – onion brings a savory backbone to the filling.
  • 2 tablespoons unsalted butter – melting this in the pan is my secret to a golden crisp tortilla.
  • 6 flour tortillas – I like 8 or 9-inch tortillas since they fold and flip easily.
  • 2 cups Mexican blend cheese shredded fresh – freshly shredded cheese melts smoother than the pre-bagged kind.

Method
 

  1. Before I turn on the stove, I dice the chicken breast into small, bite-sized pieces so it cooks quickly and evenly. I also dice the bell pepper and onion at the same time so everything is ready to go. Having my ingredients prepped ahead makes the actual cooking part move so much faster.
  2. I heat the oil in a skillet over medium heat, then add the chicken along with the taco seasoning. I let it cook for about four minutes before stirring in the peppers and onion. Everything cooks together for another five minutes or so, until the chicken is cooked through and the veggies have softened slightly.
  3. On a clean skillet, I melt a bit of butter and lay a tortilla flat in the pan. I sprinkle cheese over half the tortilla, spoon on some of the chicken and veggie mixture, then add another layer of cheese on top. Folding the tortilla over the filling creates that classic half-moon shape.
  4. I let the folded tortilla cook for a couple of minutes until the bottom turns golden brown, then I carefully flip it to crisp the other side. The whole process takes just a few minutes per quesadilla, and I always watch for that melted cheese peeking out the edges as my sign it's ready.
  5. Once both sides are golden and the cheese has fully melted, I slide the quesadilla onto a cutting board and slice it into wedges. I always serve these while they're still warm, since the cheese pull is half the fun of eating them

Notes

  • I always shred my own cheese instead of buying pre-shredded, since it melts so much smoother.
  • I go light on the butter or oil in the pan, because too much makes the tortilla greasy instead of crisp.
  • If my quesadilla won't stay folded, I press down gently with my spatula while it cooks.
  • I like to let the chicken filling cool for a minute or two before assembling, so I don't burn my fingers.
  • When I'm feeding a crowd, I keep finished quesadillas warm in a low oven instead of stacking them right away.