Description
This recipe for chicken and pepper quesadillas features tender, spiced chicken strips paired with sautéed bell peppers and onions, layered with melted Monterey Jack and cheddar cheeses inside warm flour tortillas. Perfectly crispy and golden, these quesadillas make a satisfying and flavorful meal served with creamy sour cream and fresh avocado slices for added richness.
Ingredients
Units
Scale
Vegetables and Seasonings
- 2 bell peppers, thinly sliced
- 1/2 onion, thinly sliced
- Kosher salt, to taste
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 2 scallions, thinly sliced
- 1 ripe avocado, sliced
Proteins
- 1 lb boneless skinless chicken breasts, sliced into strips
Dairy
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
- Sour cream, for serving
Other
- 6 Tbsp vegetable oil, divided
- 4 medium flour tortillas
Instructions
- Sauté the vegetables: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the thinly sliced bell peppers and onions, seasoning with kosher salt. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 5 minutes. Transfer the cooked vegetables to a plate and set aside.
- Cook the chicken: Add another tablespoon of oil to the same skillet and heat over medium-high heat. Add the chicken strips, seasoning with chili powder, ground cumin, dried oregano, and 1/2 teaspoon kosher salt. Cook the chicken, stirring occasionally, until it’s golden brown and fully cooked through, about 8 minutes. Transfer the chicken to a plate and wipe out the skillet.
- Assemble the quesadillas: Add 1 tablespoon of oil to the skillet and heat. Place one flour tortilla in the skillet, then on half of the tortilla, layer a generous amount of shredded Monterey Jack and cheddar cheeses, a quarter of the cooked chicken, a quarter of the sautéed pepper and onion mixture, a few slices of avocado, and some scallions. Fold the other half of the tortilla over the filling.
- Cook the quesadillas: Cook the assembled quesadilla, flipping once, until each side is golden brown and crispy, about 3 minutes per side, and the cheese is melted inside. Repeat this process with the remaining tortillas, oil, chicken, vegetables, avocado, and scallions to make a total of four quesadillas.
- Serve: Slice each quesadilla into wedges and serve warm with a side of sour cream for dipping.
Notes
- The choice of neutral vegetable oil works well for sautéing without overpowering the flavors.
- Using a mix of Monterey Jack and cheddar cheeses balances creaminess and sharpness.
- For extra crispiness, press down on the quesadilla gently with a spatula while cooking.
- Sliced avocado adds a creamy texture and fresh flavor; add just before folding to keep it intact.
- Leftover quesadillas can be stored in the refrigerator for up to 2 days and reheated in a skillet for best texture.
