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- 2 cups cooked chicken, shredded - 1 cup shredded cheddar cheese - 1 cup shredded mozzarella cheese - 1 small red bell pepper, finely diced - 1 small green bell pepper, finely diced - 1 small onion, finely chopped You need cooked chicken for a rich flavor. I like to shred it for easy mixing. Mix in cheddar and mozzarella cheeses for a gooey melt. The colors from the red and green bell peppers add a nice crunch. The onion gives sweetness that balances the dish. - 1 teaspoon cumin - 1 teaspoon paprika - 1 tablespoon olive oil - Salt and pepper to taste Cumin and paprika bring warmth and depth to your quesadilla. Olive oil helps sauté the veggies and keeps the quesadilla from sticking. Always season with salt and pepper for extra flavor. - 4 large flour tortillas - Fresh cilantro, chopped (for garnish) - Sour cream and salsa (for serving) Flour tortillas are perfect for holding all the cheesy goodness. They get crispy on the outside and soft on the inside. Garnish with fresh cilantro for a pop of color. Serve with sour cream and salsa for dipping. Enjoy! {{ingredient_image_1}} First, heat a large skillet over medium heat. Add one tablespoon of olive oil. Then, toss in one small chopped onion and two finely diced bell peppers. Sauté them for about five minutes. You want them soft but not mushy. Next, stir in two cups of shredded cooked chicken. Add one teaspoon of cumin, one teaspoon of paprika, and salt and pepper to taste. Mix everything well and let it cook for three to four minutes. This helps all the flavors mix together nicely. Now, take a large flour tortilla and lay it flat on a clean surface. On one half of the tortilla, sprinkle a generous amount of one cup of shredded cheddar cheese. Then, add the chicken and pepper mixture on top. Finish with one cup of shredded mozzarella cheese for extra gooeyness. Fold the tortilla over to create a half-moon shape. Repeat this with the remaining tortillas and filling. Make sure each quesadilla has plenty of cheese and filling inside. Wipe down the skillet and place it back on medium heat. Cook each quesadilla one at a time. Each side should cook for about three to four minutes. You want them golden brown and crispy. Check to make sure the cheese melts well inside. Once cooked, remove the quesadillas from the skillet. Let them cool for a minute before slicing them into wedges. Enjoy your cheesy chicken quesadillas with salsa and sour cream on the side! - Achieving the right crispiness: Use medium heat for a perfect crust. If the heat is too high, the outside burns while the cheese stays cold. Cook each side for about 3-4 minutes until golden brown. This gives you that nice crunch you want. - Cheese melting techniques: Mix different cheeses for a great melt. Cheddar gives flavor, while mozzarella makes it stretchy. Sprinkle cheese on both sides of the filling for extra gooeyness. Cover the skillet with a lid for a minute to melt the cheese faster. - Garnishing with cilantro: Fresh cilantro adds a nice pop of color and flavor. Simply chop it and sprinkle on top of your quesadilla wedges. It brightens up the dish and makes it look more appealing. - Pairing with sour cream and salsa: Serve your quesadillas with a side of sour cream and salsa. The creaminess of sour cream balances the spices. Salsa adds zest and freshness. Both make your meal more fun to eat. - Efficient cooking tips: Cook one quesadilla at a time to ensure even cooking. If you have a big skillet, you might fit two. Just keep an eye on them. You can prep the filling ahead to save time. - Keeping quesadillas warm: After cooking, place quesadillas on a baking sheet in a warm oven. This keeps them warm while you cook the rest. Cover them with foil to keep them from drying out. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh vegetables and high-quality cheese. Fresh ingredients elevate the taste of your quesadillas significantly. Don’t Overfill: Be careful not to overload your tortillas. Overfilling can make them difficult to flip and may result in messy quesadillas. Keep It Crispy: Ensure your skillet is properly heated before cooking each quesadilla. A hot skillet will help achieve that desired golden-brown and crispy texture. Experiment with Flavors: Feel free to customize the filling with your favorite ingredients, such as black beans, corn, or different spices, to add your personal touch. {{image_2}} You can switch up the cheese for fun. Instead of cheddar and mozzarella, try: - Pepper jack for a spicy kick - Gouda for a smoky flavor - Monterey Jack for creaminess Adding veggies makes your quesadilla even better. Consider these options: - Spinach for nutrition - Mushrooms for earthiness - Zucchini for extra crunch If you need a gluten-free option, use corn tortillas. They hold up well and taste great. For a vegetarian twist, skip the chicken. Use beans or tofu instead. Add extra veggies for a filling meal. Want some heat? Add jalapeños for a spicy touch. Slice them thin and mix with the chicken. You can also serve with different dips. Try these ideas: - Guacamole for creaminess - A spicy salsa for zest - A tangy ranch dressing for a twist These variations help you make the cheesy chicken quesadilla your own, keeping it exciting every time! To keep your cheesy chicken quesadilla fresh, refrigerate it right away. Place the leftover quesadilla in the fridge within two hours of cooking. Use an airtight container to prevent moisture loss. This helps keep the flavor strong and the texture nice. I recommend using glass containers. They do not absorb smells and keep the quesadilla tasting great. When you reheat your quesadilla, you want it to stay crispy. The best way to do this is on the stovetop. Heat a skillet over medium heat. Place the quesadilla in the skillet without any oil. Cook it for about 2-3 minutes on each side or until it's warm and crispy. You can also use an oven. Set it to 350°F (175°C). Wrap the quesadilla in foil to keep it from drying out. Heat for about 10 minutes. This method works well for large batches. If you want to freeze uncooked quesadillas, prepare them first. Assemble them as you normally would but do not cook them. Place parchment paper between each quesadilla to prevent sticking. Then, put them in a freezer-safe bag. Squeeze out the air and seal it tight. To cook from frozen, thaw them in the fridge overnight. Then, cook them in a skillet as usual. This way, you can enjoy fresh quesadillas anytime! To make cheesy chicken quesadillas, start by heating olive oil in a skillet. Add chopped onion and bell peppers. Sauté for five minutes until they soften. Then, stir in shredded chicken, cumin, paprika, salt, and pepper. Cook for another four minutes to blend flavors. Lay a tortilla flat. On one half, add cheddar cheese, followed by the chicken mixture, and top with mozzarella cheese. Fold the tortilla in half. Cook each quesadilla in the skillet for three to four minutes on each side until golden and crispy. Cut into wedges and serve. Yes, rotisserie chicken is great for quesadillas. It saves time and adds flavor. Simply shred the chicken and mix it with your spices. This helps keep the dish simple and quick. Plus, it cuts down on prep time, making it perfect for busy nights. The best cheese for quesadillas includes cheddar and mozzarella. Cheddar gives a sharp taste, while mozzarella melts well. Other options are Monterey Jack or pepper jack for some heat. Mix different cheeses for a unique flavor and texture. To keep your quesadilla crispy, avoid overfilling it. Use just enough filling to allow for folding. Ensure your skillet is hot before cooking. Cook each side until golden brown. Let them cool for a minute before slicing. This helps maintain the crunchiness. You have all the tools to make cheesy chicken quesadillas at home. We covered key ingredients like cooked chicken, cheese, and vegetables. You learned how to sauté and assemble your filling, plus tips for cooking to perfection. Explore variations to suit your taste and dietary needs. Proper storage and reheating methods keep leftovers fresh and tasty. Take your newfound skills and enjoy making delicious quesadillas that impress! Embrace creativity in flavor and serve your meals with confidence.

Cheesy Chicken Quesadilla

A delicious quesadilla filled with shredded chicken, cheese, and colorful bell peppers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 small red bell pepper, finely diced
  • 1 small green bell pepper, finely diced
  • 1 small onion, finely chopped
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • 4 large flour tortillas
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped
  • for serving sour cream and salsa

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell peppers, sauté for about 5 minutes or until softened.
  • Stir in the shredded chicken, cumin, paprika, salt, and pepper. Cook for an additional 3-4 minutes to blend flavors. Remove the skillet from heat.
  • Lay one tortilla flat on a clean surface. On half of the tortilla, sprinkle a generous amount of cheddar cheese, followed by the chicken and vegetable mixture, and then top with mozzarella cheese.
  • Fold the tortilla over to create a half-moon shape. Repeat this process with the remaining tortillas and filling.
  • Wipe down the skillet and return to medium heat. Cook each quesadilla one at a time, for about 3-4 minutes on each side or until golden brown and crispy. Repeat for all quesadillas.
  • Once cooked, remove from the skillet and let them cool for a minute before slicing them into wedges.

Notes

Serve the quesadilla wedges stacked on a plate, garnished with fresh cilantro. Accompany with a small bowl of sour cream and salsa for dipping.
Keyword cheese, chicken, dinner, easy, quesadilla