Cheesy Chicken Quesadillas

Looking for a weeknight dinner that’s fast, cheesy, and satisfies every craving? These Chicken Quesadillas transform everyday ingredients into a bold and comforting meal with sizzling chicken, sautéed peppers, and a perfect cheese blend.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 5 servings

Course: Dinner, LUNCH, school lunch

Cuisine: Mexican

Calories: 800

Ingredients Method Notes

Ingredients

Chicken Filling

1 lb skinless, boneless chicken breast diced into small bite-sized pieces
1.27 oz fajita seasoning
1 tbsp vegetable oil for sautéing
1 onion finely chopped

Veggies

2 green bell peppers chopped
2 red bell peppers chopped

Assembly

10 flour tortillas 10-inch size, large and soft
8 oz shredded Cheddar cheese sharp variety
8 oz shredded Monterey Jack cheese
1 tbsp bacon bits optional, adds smoky crunch

Method

Gather all your ingredients. Preheat your broiler to high and lightly grease a baking sheet.
Toss diced chicken in the fajita seasoning until fully coated. Spread it evenly on the baking sheet and broil for 5–6 minutes, flipping halfway, until cooked through.
Preheat oven to 350°F (175°C). In a large skillet over medium heat, sauté bell peppers, onion, and broiled chicken in vegetable oil for 8–10 minutes until tender and slightly caramelized.
Lay tortillas flat. On one half of each, layer the chicken-veggie mix, shredded cheeses, and bacon bits (if using). Fold over and press gently.
Place folded quesadillas on an ungreased baking sheet. Bake for 10 minutes until golden and cheese is melted. Let cool for 2 minutes before slicing into wedges.

Notes

For extra crispy quesadillas, brush tortillas with a little melted butter before baking. Warm tortillas slightly before assembling to avoid cracking. You can substitute chicken with grilled shrimp, black beans, or ground beef. Try pepper jack or mozzarella for different cheese flavors. Serve with guacamole, salsa, or sour cream for dipping.