Chicken Quesadillas with Peppers (Printable Version)

Tender chicken and peppers with melted cheese wrapped in warm tortillas for a tasty, easy meal.

# What You'll Need:

→ Meats

01 - 2 boneless, skinless chicken breasts (about 10.5 oz), cut into thin strips

→ Vegetables

02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 1 small red onion, thinly sliced
05 - 2 cloves garlic, minced

→ Spices & Seasonings

06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - ½ tsp chili powder
09 - ½ tsp salt
10 - ¼ tsp freshly ground black pepper

→ Dairy

11 - 2 cups shredded cheddar cheese (about 7 oz)
12 - 1 cup shredded mozzarella cheese (about 3.5 oz)

→ Other

13 - 4 large flour tortillas (10-inch)
14 - 2 tbsp olive oil
15 - Sour cream, salsa, and fresh cilantro for serving (optional)

# How to Make It:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 4–5 minutes, stirring, until lightly browned and cooked through. Remove chicken from the skillet and set aside.
02 - Add the remaining 1 tablespoon olive oil to the skillet. Sauté the bell peppers, onion, and garlic for 4–5 minutes, until softened.
03 - Return the chicken to the skillet. Add cumin, smoked paprika, chili powder, salt, and pepper. Stir well to combine and cook for another minute. Remove from heat.
04 - Place a tortilla on a clean surface. Sprinkle a quarter of the cheddar and mozzarella cheese over half of the tortilla, then top with a quarter of the chicken and pepper mixture. Fold the tortilla in half to enclose the filling. Repeat with remaining tortillas and fillings.
05 - Wipe out the skillet and heat over medium heat. Cook each quesadilla for 2–3 minutes per side, pressing lightly, until golden brown and the cheese is melted.
06 - Slice into wedges and serve hot with sour cream, salsa, and fresh cilantro if desired.

# Expert Tips:

01 -
  • The cheese blend creates that perfect cheese pull while the peppers add sweetness that balances the smoky spices
  • Everything happens in one skillet and comes together in under 30 minutes even on busy weeknights
02 -
  • Do not overfill the tortillas or the cheese will leak out while cooking and make a mess in your pan
  • Letting the filling cool slightly before assembling the quesadillas helps the cheese stay in place while you fold them
03 -
  • Use a cast iron skillet if you have one because it holds heat evenly and creates the most beautiful golden crust
  • Let the quesadillas rest for about 30 seconds after cooking so the cheese sets slightly and slices cleanly instead of oozing out

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