Name: Chicken Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 3 tablespoons vegetable oil, divided; 2 bell peppers, thinly sliced; 1 medium onion, thinly sliced; Kosher salt, to taste; 1 pound boneless skinless chicken breasts, sliced into strips; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 4 medium flour tortillas; 1 cup shredded Monterey Jack cheese; 1 cup shredded cheddar cheese; 1 ripe avocado, sliced; 2 scallions, thinly sliced; Sour cream, for serving

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A crowd-pleasing favorite, these quesadillas come together in just 40 minutes—loaded with seasoned chicken, melted cheddar and Monterey Jack, vibrant bell peppers and onions, creamy avocado, and a crispy, cheesy tortilla.

Why You’ll Love This Recipe

Quick & simple: Prep time is just 10 minutes and total cook time is around 40 minutes.
Flavor packed: A blend of chili powder, cumin, and oregano flavors the chicken, while the melty cheeses and fresh avocado add richness and freshness.
Customizable & versatile: Skip veggies, swap tortillas, swap cheese, or add whatever mix-ins you like.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Vegetable oil (divided)
• Bell peppers, thinly sliced
• Onion, thinly sliced
• Kosher salt
• Boneless skinless chicken breasts, sliced into strips
• Chili powder, ground cumin, dried oregano
• Flour tortillas (medium)
• Shredded Monterey Jack cheese
• Shredded cheddar cheese
• Ripe avocado, sliced
• Scallions, thinly sliced
• Sour cream (for serving)

Directions

In a large skillet over medium-high heat, warm 1 tbsp vegetable oil. Add sliced peppers and onion, season with salt, and sauté until softened, about 5 minutes. Transfer to a plate.
Add another 1 tbsp oil to the pan. Add seasoned chicken strips (chili powder, cumin, oregano, plus salt), and cook until golden and cooked through, about 8 minutes. Transfer to a plate. Wipe out the skillet.
Heat the final 1 tbsp oil in the skillet. Place one flour tortilla flat, then layer half the tortilla with generous amounts of Monterey Jack and cheddar, followed by ¼ of the chicken mixture, ¼ of the bell pepper and onion mix, avocado slices, and scallions. Fold the tortilla over the filling.
Cook, flipping once, until golden and crispy (about 3 minutes per side). Repeat with remaining ingredients to make 4 quesadillas total.
Slice into wedges and serve immediately with sour cream on the side.

Servings And Timing

Serves: 4 quesadillas
Prep time: 10 minutes
Total time: 40 minutes

Variations

Use corn tortillas instead of flour tortillas for a traditional twist.
Swap chicken breasts with thighs for a juicier result.
Change up the cheese—any melty cheese works well.
Omit veggies if you prefer a simpler version.
Add extra fillings like salsa, jalapeños, or beans to intensify flavors.

Storage/Reheating

Store leftover quesadillas in an airtight container in the fridge for up to 3 days. To reheat, warm in a skillet or oven until crispy again. You can also prep the filling ahead of time and assemble just before cooking for convenience.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, you can substitute chicken thighs for a juicier texture.

2. Are corn tortillas an option?

Absolutely. Corn tortillas work well, though flour tortillas fold more easily.

3. Can I skip the peppers and onions?

Yes, feel free to omit the veggies if you want a simpler chicken and cheese quesadilla.

4. What’s a good cheese substitute?

Any good-melting cheese like mozzarella, Oaxaca, or a blend can work perfectly.

5. What if I don’t like avocado inside?

You can skip the avocado or serve it on the side instead.

6. How do I make them crispier?

Cook over medium-high heat and allow each side to brown well before flipping.

7. Can I freeze leftovers?

Freezing isn’t ideal. They’re best stored in the fridge and reheated fresh.

8. What dips go well with these quesadillas?

Try guacamole, pico de gallo, salsa, or even a side of rice and beans.

9. Can I make them ahead for a party?

Yes, prep the filling ahead and assemble just before cooking for best results.

10. How can I make them vegetarian?

Skip the chicken and use beans, sautéed veggies, or plant-based proteins instead.

Conclusion

This chicken quesadillas recipe delivers unbeatable flavor with minimal effort—perfect for quick dinners, party snacks, or easy lunches. With endless variations and fast cook time, it’s a go-to recipe that satisfies every time.