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–+ servings

Easy Chicken Quesadillas with Peppers, Avocado, and Two Cheeses

Easy chicken quesadillas stacked with peppers, avocado, and melted cheddar and Monterey jack are a simple dinner win for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course, Quick Meals
Cuisine: Mexican, Tex-Mex
Calories: 1036
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 tbsp. vegetable oil or other neutral oil divided
  • 2 bell peppers thinly sliced
  • 1/2 yellow onion thinly sliced
  • kosher salt for seasoning
  • 1 lb. boneless skinless chicken breasts sliced into strips
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 4 medium flour tortillas
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 1 ripe Hass avocado sliced, preferably California-grown
  • 2 scallions thinly sliced
  • sour cream for serving

Method
 

  1. In a large skillet over medium-high heat, warm 1 tablespoon of the oil. Add the sliced peppers and onion, season with a pinch of kosher salt, and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a plate.
  2. Add another tablespoon of oil to the same skillet over medium-high heat. Add the chicken strips and sprinkle with chili powder, cumin, oregano, and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until golden and cooked through, about 8 minutes. Transfer to a plate and wipe the skillet clean.
  3. Return the skillet to medium-high heat and add 1 tablespoon of oil. Place one tortilla in the skillet and cover half of it with a generous amount of both cheeses, a quarter of the chicken, a quarter of the pepper-onion mixture, a few avocado slices, and some scallions. Fold the other half over and cook until golden on one side, about 3 minutes. Flip and cook until golden on the second side, about 3 minutes more.
  4. Repeat with the remaining oil, tortillas, fillings, avocado, and scallions to make four quesadillas total.
  5. Slice each quesadilla into wedges and serve hot with sour cream.

Nutrition

Calories: 1036kcalCarbohydrates: 34gProtein: 57gFat: 72gSaturated Fat: 31gCholesterol: 190mgSodium: 1280mgFiber: 5gSugar: 4g

Notes

Use a heavy-bottomed skillet or cast iron for even browning and a crisp exterior.
To add a little heat, throw in some pickled jalapeños or a pinch of cayenne with the spices.
If your tortillas are on the small side, scale back the filling so they stay easy to fold and seal.
Keep finished quesadillas warm on a wire rack in a 200°F oven while you cook the remaining ones.
Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a skillet for the best texture.
Serve with salsa, pico de gallo, guacamole, or a squeeze of fresh lime alongside the sour cream.

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