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Chicken Quesadilla Supreme

This Chicken Quesadilla Supreme is bursting with flavor! Seasoned chicken, melty cheeses, and fresh veggies wrapped in crispy tortillas make it a weeknight favorite.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Cheese, Chicken, Easy, Quesadilla, Quick
Servings: 4 servings

Ingredients

  • 2 cups cooked chicken shredded
  • 1 cup shredded cheddar cheese sharp
  • 1 cup shredded Monterey Jack cheese
  • 4 large flour tortillas soft and pliable
  • 1 cup diced bell peppers any color or mix
  • 1 cup diced onions
  • 1 tablespoon olive oil for sautéing vegetables and crisping the tortillas
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • salt and pepper to taste
  • sour cream for serving
  • salsa your choice of mild, medium, or hot, for serving

Instructions

Prepare the Veggies

  • In a large skillet, heat the olive oil over medium heat. Add the diced onions and bell peppers and sauté for about 5 minutes until soft and slightly caramelized.

Season the Chicken

  • In a mixing bowl, combine the shredded chicken with garlic powder, ground cumin, chili powder, salt, and pepper. Toss until the chicken is evenly coated with the spices.

Assemble the Quesadillas

  • Lay one flour tortilla flat. Spread a layer of the spiced chicken over half of the tortilla. Add sautéed bell peppers and onions, then layer ½ cup of the shredded cheddar and Monterey Jack cheeses. Fold the tortilla over to create a half-moon shape.

Cook the Quesadillas

  • Heat a large non-stick skillet or griddle over medium heat. Cook the folded quesadilla for 3-4 minutes on each side until golden brown and cheese is melted. Press gently with a spatula.

Serve and Enjoy

  • Remove from skillet and let cool for a minute. Slice into wedges and serve warm with sour cream and your favorite salsa.

Equipment

  • Large Skillet
  • Mixing Bowl
  • Non-stick Skillet or Griddle

Notes

  • Use rotisserie or leftover grilled chicken to save time without sacrificing flavor.
  • Brush the tortilla lightly with olive oil before cooking for extra crispiness.
  • Press the quesadilla gently while cooking to ensure even melting and filling cohesion.
  • Add diced jalapeños for heat or serve with spicy salsa for a kick.
  • Store leftovers wrapped tightly in the fridge for up to 3 days or freeze for up to 2 months.