Southwestern Chicken Quesadillas

Name: Southwestern Chicken Quesadillas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 cups cooked chicken breast, shredded; 1 tbsp olive oil; 1 red bell pepper, sliced thinly; 1 green bell pepper, sliced thinly; 1 yellow onion, sliced thinly; 1 cup shredded Monterey Jack cheese; 4 large flour tortillas; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp garlic powder; Salt to taste; Pepper to taste

🕒 Prep: 10 min

🔥 Cook: 10 min

🍽 Serves: 4

★★★★★

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Southwestern Chicken Quesadillas are a fantastic way to bring vibrant flavors and a bit of a kick to your dinner table. This recipe is perfect for those busy weeknights when you crave something satisfying yet simple to prepare. These quesadillas are loaded with seasoned chicken and veggies, making them as colorful as they are delicious.

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Ingredients for Southwestern Chicken Quesadillas

Cooked chicken breast serves as the protein base, making these quesadillas hearty and filling. Olive oil is used to sauté the vegetables, adding a nice depth of flavor. The combination of red and green bell peppers with a yellow onion brings sweetness and a bit of crunch to the dish.

Monterey Jack cheese melts beautifully, providing the creamy, gooey factor we all love in quesadillas. The large flour tortillas are the perfect vehicle to hold all these delicious layers together. For seasoning, ground cumin and smoked paprika add warmth and smokiness, while garlic powder gives a subtle savory note. Finally, a touch of salt and pepper enhances all the flavors.

Tips & Tricks

If you’re short on time, use rotisserie chicken — it’s a real lifesaver!
For extra flavor, try adding a dash of lime juice to the chicken mixture.
Ensure your skillet is hot enough before adding the tortilla to get that perfect crispiness.

Serving Suggestions

These quesadillas are fantastic as is, but they pair wonderfully with a side of fresh guacamole or a simple tomato salsa. If you’re feeling indulgent, a dollop of sour cream will complement the smoky flavors perfectly. For a refreshing contrast, serve with a crisp green salad tossed in a light vinaigrette.

Frequently Asked Questions

Can I make these quesadillas in advance?: While they’re best fresh, you can prepare the filling ahead of time and store it in the fridge. Assemble and cook the quesadillas just before serving for the best texture.
Can I use corn tortillas instead of flour?: Yes, but keep in mind that corn tortillas are smaller and less flexible, so the texture and folding might differ.

Southwestern Chicken Quesadillas Recipe Walkthrough

Start by preheating a large skillet over medium heat and add about a tablespoon of olive oil. Once the oil is shimmering, toss in your sliced onions and bell peppers. Let them sauté, stirring occasionally, for about five minutes until they soften nicely. You’re looking for them to be tender but still vibrant in color.

Next, add your shredded chicken to the skillet along with the cumin, smoked paprika, garlic powder, and a pinch of salt and pepper. Stir everything together and let it cook for another three minutes, just enough to warm the chicken and let the spices work their magic.

Once done, remove the mixture from the skillet and set it aside. It’s best to wipe the skillet clean at this point to prevent any bits from burning during the next step. Place the skillet back on the heat and lay down a tortilla.

Sprinkle half of the shredded Monterey Jack cheese over the tortilla, then spread half of the chicken and pepper mixture on top. Add a bit more cheese before placing another tortilla on top. Let it cook for 2-3 minutes until the bottom is golden brown and crispy.

Here comes the tricky part: flipping the quesadilla. I find using a wide spatula helps. Once flipped, cook the other side until it’s also golden and the cheese inside is melted. Remove the quesadilla from the skillet and repeat the process with the remaining ingredients.

Slice each quesadilla into wedges, and there you have it — delicious, warm quesadillas ready to serve!

Why You'll Love This Recipe

Quick and easy to prepare, making it perfect for busy weeknights.
A great way to use leftover chicken, minimizing waste.
Perfectly balanced flavors with a hint of spice from smoked paprika.
Customizable to suit your taste preferences.

Ingredients

2 cups cooked chicken breast, shredded

1 tbsp olive oil

1 red bell pepper, sliced thinly

1 green bell pepper, sliced thinly

1 yellow onion, sliced thinly

1 cup shredded Monterey Jack cheese

4 large flour tortillas

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp garlic powder

Salt to taste

Pepper to taste

Step-by-step Instructions

1. Preheat a large skillet over medium heat and add olive oil.

2. Add sliced onions and bell peppers, sautéing until softened, about 5 minutes.

3. Stir in shredded chicken, cumin, smoked paprika, garlic powder, salt, and pepper, cooking for another 3 minutes until heated through.

4. Remove mixture from the skillet and set aside.

5. Wipe the skillet clean and place it back on the heat; lay a tortilla in the skillet.

6. Sprinkle half of the cheese onto the tortilla, add half of the chicken and pepper mixture, then top with more cheese.

7. Place another tortilla on top and cook for 2-3 minutes until the bottom is golden brown.

8. Carefully flip the quesadilla and cook the other side until golden and the cheese is melted.