Chicken Quesadillas with Peppers (Printable)

Tender chicken, colorful bell peppers, and melted cheese combined inside warm tortillas.

# What You Need:

→ Meats

01 - 2 boneless skinless chicken breasts (about 10 ounces), cut into thin strips

→ Vegetables

02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 1 small red onion, thinly sliced
05 - 2 cloves garlic, minced

→ Spices & Seasonings

06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon chili powder
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper

→ Dairy

11 - 2 cups shredded cheddar cheese (about 8 ounces)
12 - 1 cup shredded mozzarella cheese (about 4 ounces)

→ Other

13 - 4 large flour tortillas (10-inch)
14 - 2 tablespoons olive oil
15 - Sour cream, salsa, and fresh cilantro for serving (optional)

# How-To:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 4–5 minutes, stirring, until lightly browned and cooked through. Remove chicken from the skillet and set aside.
02 - Add the remaining 1 tablespoon olive oil to the skillet. Sauté the bell peppers, onion, and garlic for 4–5 minutes, until softened.
03 - Return the chicken to the skillet. Add cumin, smoked paprika, chili powder, salt, and pepper. Stir well to combine and cook for another minute. Remove from heat.
04 - Place a tortilla on a clean surface. Sprinkle a quarter of the cheddar and mozzarella cheese over half of the tortilla, then top with a quarter of the chicken and pepper mixture. Fold the tortilla in half to enclose the filling. Repeat with remaining tortillas and fillings.
05 - Wipe out the skillet and heat over medium heat. Cook each quesadilla for 2–3 minutes per side, pressing lightly, until golden brown and the cheese is melted.
06 - Slice into wedges and serve hot with sour cream, salsa, and fresh cilantro if desired.

# Expert Advice:

01 -
  • This comes together in under 30 minutes, making it perfect for those nights when youre hungry but dont want to commit to a complicated cooking project
  • The combination of cheddar and mozzarella gives you that perfect cheese pull while the peppers add sweetness and crunch that balances the smoky spices
02 -
  • Dont skip pressing down on the quesadillas while they cook, this helps the cheese stick to the tortilla so everything stays together when you slice them
  • Letting the chicken rest on a plate while you cook the veggies keeps it from getting tough and overcooked
03 -
  • Use a cheese grater instead of pre-shredded cheese, it melts so much better
  • Let the quesadillas rest for a minute after cooking so the cheese sets slightly and doesnt ooze out everywhere when you cut them

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