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Golden-brown Chicken Quesadillas filled with chicken, melted cheese, and red peppers, garnished with cilantro, served with salsa.
Reda

Cheesy Skillet Chicken Quesadillas

These Cheesy Skillet Chicken Quesadillas are packed with seasoned chicken, sautéed peppers and onions, and a generous amount of melted cheese, all grilled to golden-brown perfection. A quick, easy, and satisfying meal perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 quesadillas
Course: Appetizer, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Filling
  • 1 tbsp Olive oil
  • 1 lb Boneless, skinless chicken breasts cut into small 1/2-inch cubes
  • 2 tbsp Taco seasoning use store-bought or a homemade blend
  • 1/2 medium Red bell pepper finely diced
  • 1/2 medium Yellow onion finely diced
  • 2 cloves Garlic minced
For Assembly
  • 4 Large flour tortillas 10-inch size is ideal
  • 1.5 cups Shredded Monterey Jack cheese
  • 1 cup Shredded Sharp Cheddar cheese
  • 2 tbsp Butter or oil, for grilling
Optional for Serving
  • Sour cream
  • Salsa
  • Guacamole
  • Fresh cilantro chopped

Equipment

  • Large skillet or frying pan
  • Mixing Bowl
  • Cutting board
  • Knife

Method
 

Prepare the Filling
  1. In a medium bowl, toss the cubed chicken with the taco seasoning until evenly coated.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the diced bell pepper and onion. Sauté for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  4. Return the cooked chicken to the skillet with the vegetables. Stir everything together to combine, then remove the filling from the heat.
Assemble and Cook the Quesadillas
  1. Wipe the skillet clean and reduce the heat to medium. In a small bowl, mix the shredded Monterey Jack and cheddar cheeses together.
  2. Place one tortilla flat in the warm skillet. Sprinkle about 1/2 cup of the cheese blend over the entire surface.
  3. Spoon a quarter of the chicken and vegetable filling evenly over one half of the tortilla.
  4. Fold the empty half of the tortilla over the filling and press down gently with a spatula.
  5. Cook for 2-3 minutes per side, until the tortilla is golden brown and crispy, and the cheese is completely melted. For an extra crispy exterior, you can spread a very thin layer of butter on the outside of the tortilla before flipping.
  6. Remove the quesadilla from the skillet and place it on a cutting board. Repeat with the remaining tortillas and filling, adding more butter to the pan as needed.
Serve
  1. Let the quesadillas rest for a minute before cutting them into wedges with a knife or pizza cutter.
  2. Serve immediately with your favorite toppings like sour cream, salsa, guacamole, and a sprinkle of fresh cilantro.

Notes

Time-Saving Tip: Use a pre-cooked rotisserie chicken. Shred the meat and toss it with the taco seasoning, then add it to the sautéed vegetables to warm through.
Cheese Variations: Feel free to use other good melting cheeses like Colby, a Mexican cheese blend, or pepper jack for a little kick.
Storage: Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet or in an air fryer to restore crispiness.