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Let's Cook - Chef Billy Parisi

Chicken Quesadillas Recipe

These crispy Chicken Quesadillas are loaded with chicken, sautéed peppers and onions, and melty cheese for an easy family-friendly dinner.
Servings: 6
Prep Time: 20 minutes
Cook Time: 40 minutes

Ingredients 

  • 5 tablespoons olive oil
  • 2 tablespoons taco seasoning
  • 1 pound boneless skinless chicken breasts
  • 1 peeled medium-diced yellow onion
  • 1 seeded medium-diced red bell pepper
  • 1 seeded medium-diced green bell pepper
  • juice of 1 lime, about 1 to 1 ½ tablespoons
  • 8 ounces shredded medium cheddar cheese
  • 8 ounces shredded Monterey Jack cheese
  • 6 large flour tortillas
  • salt and pepper to taste

Optional Sides:

Instructions

  • Add 3 tablespoons of olive oil and taco seasoning to a plate. Mix together until combined. Place the chicken breasts in the seasoned oil and coat them on both sides.
  • In a large cast-iron or carbon steel pan, add the remaining 2 tablespoons of oil and heat for 2 minutes over medium heat.
  • Place the chicken breasts in the pan and cook for 5 to 7 minutes per side or until it reads 165° internally. Feel free to lower the heat and cook for longer if you are worried that things are burning. Once cooked, set the chicken to the side. Squeeze ½ lime over the chicken, slice it in half width-wise, then large dice it. Cover and keep warm.
  • In the same pan, add the onions and sauté for 6 to 7 minutes or until browned.
  • Then, stir in the peppers and sauté for another 4 to 5 minutes, or until lightly browned. Finish with the juice of ½ lime. Set to the side,
  • Add a small amount of oil to a large frying pan or griddle over medium heat. After heating for 1 to 2 minutes, add a tortilla and evenly spread the cheese over the tortilla.
  • On one half of the tortilla covered in cheese, add on some diced chicken, caramelized onions, and peppers. Cook for 3 to 4 minutes.
  • Once you notice the cheese is melted, fold the cheese in half over the chicken, onions, and peppers to form a half-moon. Continue cooking for 1 to 2 minutes.
  • Flip it over and cook for a further 1 to 2 minutes. The goal is for the tortilla to be browned and crispy.
  • Remove the quesadilla, slice it into 4 triangles. Serve alongside optional Mexican rice, refried beans, sour cream, guacamole, and salsa.

Notes

Remember, this recipe is really just a blueprint. You can mix and match the fillings as much as you’d like. Toss some mushrooms or jalapeños into the pan with your peppers and onions, or bulk it up with black beans and roasted corn. If you’re using any canned goods here, make sure you drain, rinse, and pat them dry first to keep the quesadilla from getting soggy. 
Don’t overcook the chicken: Sometimes I’ll notice the spices darkening too quickly while the chicken is searing, which is my sign to lower the heat and cook the chicken a little longer. I’m aiming for a golden crust and an internal temperature of 165ºF for breasts and 175ºF for thighs.
Grill the chicken: During the summer, I’ll grill the seasoned chicken for a smoky char. If you’re new to grilling, you can use my Grilled BBQ Chicken recipe as a guide.
Save time: This recipe also works with pre-cooked shredded chicken and store-bought rotisserie chicken. Just toss the shredded meat in the seasoned oil and gently warm it in the pan before assembling the quesadillas.
Don’t overstuff: I certainly love the idea of an overfilled tortilla, dripping with cheese and chicken, but not the mess that comes with it. To avoid this, I leave a half-inch border around the edge to give the cheese space to melt down and seal the tortilla shut.
Watch the oil: I only use enough to lightly coat the pan. If you add too much, the tortilla will soak it up and turn greasy instead of crispy.
Make-Ahead: The quesadillas are meant to be served immediately, but can be kept warm on a sheet pan in a 200ºF oven for about 30 minutes.
How to Store: Cover the leftover quesadillas and refrigerate for 3 days. For meal prep, flash-freeze quesadillas on a sheet pan, then transfer them to a freezer bag. Keep frozen for up to 2 months.
How to Reheat: I place the quesadillas in a dry pan over medium heat and warm them for 2 minutes per side. Or, I’ll warm them up in a 350ºF air fryer for about 5 minutes.

Nutrition

Calories: 594kcalCarbohydrates: 20gProtein: 37gFat: 40gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 120mgSodium: 852mgPotassium: 480mgFiber: 2gSugar: 4gVitamin A: 1465IUVitamin C: 44mgCalcium: 605mgIron: 2mg
Author: Chef Billy Parisi