Chicken Quesadillas Recipe
Homemade chicken quesadillas with melty cheese, juicy filling, and crispy tortillas—simple, comforting, and easy to make your way.
Ingredients
- 1 lb chicken breast
Veggies
- 1 1/2 cups bell peppers, finely diced
- 1/2 large white onion, finely diced
Seasonings
- 1 tbsp chilli powder
- 1/4 tsp ground cumin
- 1 tsp ground ancho chile
- 1 tsp garlic powder
- 1 tsp onion powder
- To liking kosher salt, (1 1/2 tsp)
- To liking ground black Pepper
Additional
- 24 oz Oaxaca cheese, grated
- 10 medium flour tortillas
- Avocado oil, as needed
Instructions
Season the Chicken
- Cut the chicken in half lengthwise, then dice into bite-sized pieces. Transfer to a large bowl.
- In a separate bowl, whisk together chili powder, cumin, ancho chile, garlic powder, onion powder, and salt. Sprinkle the spice mix evenly over the chicken, then add freshly ground black pepper. Toss well to coat every piece evenly with the aromatic spices.
Cook the Chicken
- Heat a large pan over medium-high heat and add 2 tablespoons of avocado oil. Once hot, add the chicken and sear, stirring occasionally, until browned and cooked through. Transfer the chicken to a bowl.
Sauté the Veggies
- In the same pan, reduce heat to medium and add 2 tablespoons of avocado oil. Once hot, sauté the onions until translucent. Add the peppers and cook for 2–3 minutes, until lightly softened.
Combine Chicken and Veggies
- Return the chicken to the pan with the vegetables and stir to combine. Allow the chicken to reheat, then remove the pan from heat.
Make the Quesadillas
- Preheat a comal or griddle over low heat. Brush one side of a tortilla with oil and place it oil-side down on the griddle. Sprinkle cheese over half the tortilla, top with chicken mix, and add more cheese. Fold the empty half over to create a half-moon shape.
- Cook until the underside is golden brown and the cheese begins to melt. Flip the quesadilla and cook the other side until browned and crisp, and the cheese is fully melted.
- Repeat with remaining tortillas, chicken, and cheese. Serve warm.
Notes
- Substitutions: If you don’t have ground ancho chile, you can use paprika.
- Heat tip: If the quesadillas are browning too quickly before the cheese melts, lower the heat. This ensures the tortillas crisp evenly while the cheese has time to melt fully.