Description
This flavorful chicken quesadilla recipe features tender sautéed chicken with bell peppers and onions, melted Monterey Jack and cheddar cheeses, and creamy avocado slices all grilled inside warm flour tortillas. Perfect for a tasty and satisfying meal, these quesadillas are easy to make on the stovetop and served with sour cream for a delicious finishing touch.
Ingredients
Units
Scale
Vegetables & Proteins
- 2 bell peppers, thinly sliced
- 1/2 onion, thinly sliced
- 1 lb. boneless skinless chicken breasts, sliced into strips
- 1 ripe avocado, sliced
- 2 scallions, thinly sliced
Spices & Seasonings
- Kosher salt, to taste
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano
Dairy & Bread
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
- 4 medium flour tortillas
Oils & Condiments
- 6 Tbsp. vegetable oil, divided
- Sour cream, for serving
Instructions
- Sauté the Peppers and Onions: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the thinly sliced bell peppers and onions, season with kosher salt, and cook until soft and tender, about 5 minutes. Transfer the cooked vegetables to a plate and set aside.
- Cook the Chicken: Add another tablespoon of vegetable oil to the same skillet and heat over medium-high heat. Add the chicken strips and season with chili powder, ground cumin, dried oregano, and 1/2 teaspoon kosher salt. Cook the chicken, stirring occasionally, until it is golden brown and cooked through, about 8 minutes. Transfer the cooked chicken to a plate and wipe out the skillet.
- Assemble and Cook the First Quesadilla: Add 1 tablespoon of vegetable oil to the cleaned skillet and heat. Place one flour tortilla in the skillet, then top half of it with an even layer of shredded Monterey Jack and cheddar cheeses, followed by 1/4 of the cooked chicken, 1/4 of the pepper-onion mixture, a few slices of avocado, and a sprinkle of scallions. Fold the other half of the tortilla over the filling to create a half-moon shape. Cook until the bottom is golden brown, about 3 minutes, then flip and cook the other side until golden and the cheese is melted, approximately another 3 minutes.
- Repeat for Remaining Quesadillas: Repeat the assembly and cooking process with the remaining vegetable oil, tortillas, chicken, pepper-onion mixture, avocado, and scallions to make a total of 4 quesadillas.
- Serve: Slice each quesadilla into wedges and serve warm with sour cream on the side.
Notes
- You can substitute flour tortillas with whole wheat or gluten-free tortillas if desired.
- Adjust the chili powder amount based on your preferred spice level.
- For a crispier quesadilla, press them gently with a spatula while cooking to help the cheese melt evenly.
- Leftover quesadillas can be stored in the refrigerator and reheated in a skillet or oven for best texture.
