Chicken Quesadillas
Description
If you're wondering what to make for a quick, easy dinner, look no further. These chicken quesadillas are crispy on the outside and are filled with tender, seasoned chicken and vegetables on the inside.
Ingredients
Quesadillas:
2 t. chili powder
3/4 t. kosher salt
1/2 t. garlic powder
2 c. cooked shredded chicken, from 2 medium breasts or 2 to 3 thighs
1 T. olive oil
1/2 yellow onion, diced
1 red bell pepper, diced
1 orange, yellow, or green bell pepper, diced (or 1 c. chopped veggies of choice: baby spinach, mushrooms, zucchini, etc.)h
ot sauce, optional
1 1/4 c. shredded Pepper Jack or Monterey Jack cheese, divided
3/4 c. shredded sharp Cheddar cheese, divided
4 medium whole wheat tortillas
oil, butter, or non-stick spray, optional for cooking the quesadillas
For Serving: salsa, guacamole, sour cream or plain Greek yogurt
Directions
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In a small bowl, stir together the chili powder, salt, and garlic powder.
Place the chicken in a medium bowl; sprinkle on half of the spice mixture; stir to coat. Set aside.
In a large skillet over medium heat, heat the oil until hot and shimmering. Add the onion, bell peppers, and vegetables, if using, but wait to add spinach. Sprinkle the remaining spice mixture over the top; stir to coat.
Sauté, stirring occasionally, until the onion is turning translucent and brown and the other vegetables are crisp-tender, 6 - 8 minutes. If using spinach, stir it in a few handfuls at a time until it wilts. If wanting the filling to be spicy, add a few dashes of hot sauce, to taste. Transfer the vegetables to the bowl with the chicken; stir.
Assembly: For each quesadilla, top one half of a tortilla with one eighth of the Pepper Jack cheese (about 2 1/2 T) and one eighth of the Cheddar cheese (about 1 1/2 T). Spread one-fourth each of the vegetables and chicken evenly on top of the cheese, which seems like a lot, but it's fine). Top with one eighth additional Pepper Jack cheese (2 1/2 T) and one eighth additional Cheddar cheese (1 1/2 T).
Fold the empty tortilla side over the toppings, pressing gently. Repeat with remaining tortillas.
Cook: Use paper towels to carefully wipe out the skillet used for the vegetables.
Heat over medium to medium-low heat, adding a little butter or oil to the skillet if wanting the tortillas crisper.
Place 1 quesadilla in the skillet with the folded edge running down the center and the open edge facing outward. Lay a second quesadilla down beside it, facing the opposite direction so it fits in the skillet nicely.
Use a spatula to lightly press down on the tops so they flatten out. It's okay if some of the cheese oozes out. Cook on the first side until golden and crisp, adjusting the heat as needed so the quesadillas crisp but don't burn, about 4 minutes.
Carefully flip and cook the second side for about 2 more minutes, until both sides are lightly crisp golden brown.
Cool the quesadillas on a cutting board for a few minutes or transfer to a 200 degrees F oven to keep warm while finishing remaining quesadillas.
When ready to serve, slice with a sharp knife or pizza cutter into three pie-shaped wedges.
Enjoy hot with choice of toppings.
Makes 4 quesadillas.