These Southwest Chicken Quesadillas are packed with juicy chicken and tasty veggies, all melted together with cheesy goodness! They are quick and sure to satisfy your hunger.
What’s not to love? I mean, cheesy, crispy, and bursting with flavor! I like to serve them with some salsa and sour cream for extra kicks. Yum!
Key Ingredients & Substitutions
Tortillas: Large flour tortillas are perfect since they are soft and hold all the fillings well. If you’d like a healthier option, whole wheat tortillas work too. Corn tortillas are gluten-free but may need extra care when cooking.
Chicken: I often use rotisserie chicken for its ease. You can substitute with shredded turkey or even cooked beans for a vegetarian dish.
Cheese: I love a blend of cheddar and Monterey Jack for the melt factor. You could also use Pepper Jack for a spicier kick or a dairy-free cheese alternative if you’re avoiding dairy.
Bell Peppers and Onions: Feel free to mix and match your veggies! Zucchini and spinach are great alternatives. If you want more heat, try adding jalapeños!
What’s the Best Way to Get Crispy Quesadillas?
Getting that perfectly crispy quesadilla is essential! Here are some tricks to ensure you get it just right:
- Use medium heat: This allows the tortillas to cook slowly and crisp up without burning.
- Don’t overload: Enjoy your fillings but keep them balanced. Too many ingredients can make it soggy.
- Press down: Use a spatula to press down the quesadilla while it cooks, helping the cheese melt better and tortillas crisp up.
Let your quesadilla rest for a minute before cutting. This helps the cheese set and keeps everything together!
Southwest Chicken Quesadillas
Ingredients You’ll Need:
For the Quesadilla:
- 2 large flour tortillas
- 1 cup cooked chicken breast, diced or shredded
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup diced bell peppers (red and green)
- 1/4 cup diced onions
- 1 tbsp olive oil or vegetable oil
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
For Serving:
- Sour cream
- Salsa
How Much Time Will You Need?
You’ll need about 10 minutes for prep and around 10-15 minutes for cooking. So, in total, this recipe takes about 20-25 minutes, perfect for a quick and delicious meal!
Step-by-Step Instructions:
1. Prepare the Chicken:
In a medium bowl, take your cooked chicken and sprinkle in the chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Mix everything well to make sure the chicken is evenly seasoned.
2. Sauté the Veggies:
Heat the olive oil in a skillet over medium heat. Add the diced onions and bell peppers. Sauté them for about 3-4 minutes or until they soften. Then, stir in the seasoned chicken for 2 more minutes to heat it. Once done, remove it from heat.
3. Assemble the Quesadilla:
On a clean surface, lay one tortilla flat. Sprinkle half of your cheddar and Monterey Jack cheese evenly on top. Then add the chicken and veggie mixture, making sure to spread it out. If you like, sprinkle some fresh cilantro on top, and then cover it with the remaining cheese. Finally, place the second tortilla on top.
4. Cook the Quesadilla:
Heat a large non-stick skillet or griddle over medium heat. Carefully place the quesadilla onto the skillet. Cook for about 3-4 minutes, or until the bottom tortilla is golden brown and crispy.
5. Flip It!
Using a spatula, gently flip the quesadilla over. Cook the other side for another 3-4 minutes until it’s golden and you can see the cheese melting inside. If needed, press down lightly with the spatula for even cooking.
6. Serve and Enjoy:
Remove the quesadilla from the skillet and let it rest for a minute. This makes it easier to cut. Slice it into wedges and serve warm with sour cream and salsa on the side.
Enjoy your perfectly crispy and cheesy Southwest Chicken Quesadillas!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover roasted or rotisserie chicken works wonderfully. Just ensure it’s heated through before adding it to the quesadilla.
How Do I Make This Vegetarian?
To make vegetarian quesadillas, simply omit the chicken and replace it with black beans, corn, or more bell peppers. You can also add spinach or mushrooms for extra flavor!
Can I Freeze Quesadillas for Later?
Yes, you can! Assemble and cook the quesadillas, then let them cool completely. Wrap each one tightly in plastic wrap and place in a freezer-safe bag. They can be frozen for up to 2 months. Reheat in the oven or skillet until warmed through.
What’s the Best Way to Reheat Leftovers?
The best way to reheat quesadillas is to do so in a skillet over medium heat for a few minutes on each side until crispy and heated through. Alternatively, you can use an oven at 350°F (175°C) for about 10 minutes.
