Chicken Quesadilla Mexican Style (Print view)

Crispy tortilla folded with seasoned chicken, peppers, and melted cheese blend.

# Ingredient List:

→ 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 Steps:

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

# Expert Suggestions:

01 -
  • The combination of cheddar and Monterey Jack creates the perfect melt, no stringy cheese frustrations
  • Sautéing the vegetables first transforms them from crunchy raw to sweet and tender
  • These come together in under thirty minutes but taste like something from a restaurant
02 -
  • Do not overload the tortillas or the cheese will spill out during cooking
  • Keep the heat at medium so the tortilla crisps before the cheese burns
  • Letting them rest prevents all that melty cheese from escaping when you slice
03 -
  • Cook all quesadillas first and keep them warm in a 200°F oven if serving a crowd
  • Use a cast iron skillet for the crispest exterior and most even cooking
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