Quesadillas Chicken Recipe
Make Quesadillas Chicken Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken & Marinade
Filling
Tortillas & For Cooking
To Serve
Method
Chicken & Marinade
- 1
Prepare and marinate chicken
Pat chicken breasts dry and, if thick, slice horizontally to make 2 thin cutlets or pound to about 1/2" thickness. In a bowl, whisk together olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, pepper and lime juice. Add chicken and coat evenly. Let marinate 10–15 minutes at room temperature (or up to 2 hours refrigerated).
- 2
Cook chicken
Heat a large skillet over medium-high heat. Add a teaspoon of oil if pan is dry. Cook chicken 3–5 minutes per side until internal temperature reaches 165°F (74°C) and exterior is nicely browned. Transfer to a cutting board and let rest 5 minutes, then shred or dice into bite-size pieces.
Filling
- 3
Prepare vegetables
While chicken rests, thinly slice the red bell pepper and onion. Heat the same skillet over medium heat with a small drizzle of oil if needed and sauté the onion and bell pepper 3–4 minutes until softened and slightly caramelized. Remove from heat and stir in chopped cilantro and pickled jalapeños if using.
- 4
Mix filling
In a bowl, combine shredded cheddar and Monterey Jack cheeses. Add the shredded/diced cooked chicken and the sautéed vegetables; toss gently to distribute evenly.
Assembling & Cooking Quesadillas
- 5
Assemble quesadillas
Lay one flour tortilla on a work surface. Sprinkle about 1/2 cup of the cheese/chicken mixture over half the tortilla, leaving a 1/2" edge. Fold the empty half of the tortilla over the filling to form a half-moon. Repeat with remaining tortillas and filling (you should make 4 medium quesadillas).
- 6
Cook quesadillas
Wipe the skillet and return to medium heat. Add 1 tsp butter or oil. Place one assembled quesadilla seam-side down in the skillet. Cook 2–3 minutes until the bottom is golden and crisp. Carefully flip using a spatula and cook another 1.5–2 minutes until the cheese is melted and the second side is golden. Repeat, adding more butter or oil as needed. Transfer cooked quesadillas to a cutting board and let rest 1 minute.
- 7
Slice and garnish
Slice each quesadilla into 3–4 wedges with a sharp knife or pizza cutter. Keep warm in a low oven (200°F / 95°C) while you finish remaining quesadillas. Serve with sour cream, salsa and lime wedges.