Quick and Easy Chicken Quesadilla Recipe | Chef Vic Cuisine

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Lower calorie option and more budget-friendly.

cooked chicken

🥗Healthier: grilled chicken breast

💰Cheaper: cooked chicken thighs

More nutritious and cheaper alternative.

In a small bowl, mix together 1 tablespoon chipotle chili pepper seasoning, 1/2 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon cumin until well combined.

Slice 2 large chicken breasts in half lengthwise for even cooking, then coat both sides with the dry rub seasoning.

Cut the seasoned chicken into small bite-sized pieces.

Finely chop 1/4 of a large white onion, 1/2 of a green bell pepper, and 1/2 of a red bell pepper, then set aside.

Heat a large frying pan over medium heat (350°F or 176°C) and add 2 tablespoons of olive oil.

Add the chicken pieces to the pan and cook for 7-8 minutes, tossing often until fully cooked through, then remove from the pan and set aside.

In the same pan, add the chopped onions and bell peppers, sauté for 3-4 minutes until the onions are slightly translucent, then remove and set aside.

Spray the cooking surface of the pan with non-stick spray, add a tortilla, then layer with a handful of cheddar and Monterey cheese, a fifth portion of chicken, and a fifth portion of vegetables.

Place another tortilla on top to close the quesadilla, then carefully flip it to cook the other side, pushing back any ingredients that may escape.

Remove the quesadilla once both sides are golden and crispy and the cheese is melted, then repeat with remaining ingredients until all tortillas are used.

Cut each quesadilla into four equal slices and place on a serving platter, serving with guacamole, pico de gallo, and freshly chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens