Cheesy Chicken & Veggie Quesadillas
Crispy flour tortillas filled with melty cheese, seasoned chicken, and sautéed vegetables — a quick and satisfying meal that comes together in minutes.
Ingredients
For 4 quesadillas:
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 small onion finely chopped
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- 4 large flour tortillas
- Optional: jalapeños sour cream, salsa, guacamole
Instructions
- Prepare the Filling : Heat 1 tbsp olive oil in a pan. Add the onion and cook until soft. Add diced peppers and sauté until slightly tender.
- Season : Add chicken, paprika, garlic powder, salt, and pepper. Mix well and cook for 2–3 minutes to warm through.
- Assemble the Quesadillas : Place a tortilla in a skillet. Sprinkle a layer of cheddar and mozzarella, spoon the chicken mixture over it, and top with more cheese. Cover with another tortilla.
- Cook Until Crispy : Cook for 2–3 minutes per side until golden and the cheese is fully melted.
- Slice & Serve : Cut into triangles and serve with your favorite dips.
Notes
Tips
- Use freshly grated cheese for the smoothest melt.
- Avoid overfilling; it helps prevent tearing.
- Press gently with a spatula for crisp edges.
Variations
- Spicy: Add jalapeños or chili flakes.
- Vegetarian: Swap the chicken for mushrooms or black beans.
- Creamy: Spread a thin layer of cream cheese inside.
- Loaded Veggie: Add corn, zucchini, or spinach.
Storage
- Fridge: Store cooled quesadillas in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months.
- Reheat: Use a pan or air fryer to bring back crispiness.