Chicken Quesadilla – These easy healthy Mexican chicken quesadillas are loaded with chicken, veggies and melted cheese that everyone will love and a perfect family approved meal.
You can make the mixture in advance and refrigerate it. Then, assemble and cook the chicken quesadillas when you’re ready to serve them, and within minutes they will be ready.
1 1/4 lbs chicken breasts, boneless skinless, diced into 1/2-inch cubes
1 tsp ground cumin
2 tsp chili powder
Salt and freshly ground black pepper
4 tsp olive oil, divided
2/3 cup red onion, chopped
2 garlic cloves, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 Tbsp fresh lime juice
6 flour tortillas (about 10-inch burrito size)
3 Tbsp butter, melted
1 1/2 cups Monterrey Jack cheese, shredded (6 oz.)
1 1/2 cups cheddar cheese, shredded (6 oz.)
Season chicken with cumin powder, chili powder, salt, and pepper.
Heat a non-stick skillet over medium-high heat. Add 2 tsp olive oil. Once hot, add chicken and cook for about 6 minutes or until fully cooked through, turning occasionally. Set aside on a bowl.
Heat remaining oil into the skillet. Add red onion, green bell pepper, red bell pepper and saute for about 5 minutes or until tender. Add garlic and cook for 1 more minute.
Once cooked, transfer to the chicken bowl, add lime juice and toss to coat.
Wipe out the skillet and add the butter, once melted then add the tortillas and keep the buttered side down. You can also melt the butter separately and then brush the tortillas.
Add cheddar and Monterrey cheeses together and sprinkle 1/2 cup over the tortilla then add about 3/4 cup of the chicken mixture.
Fold the top half over and repeat the same with the second tortilla (You can make 2 on the same skillet).
Cook for about 2 minutes or until golden brown on bottom, flip the side and cook until golden brown on that side as well.
Done! Slice each quesadilla into 2 or 3 wedges and serve with your salsa or guacamole.