Description
Easy skillet chicken quesadillas for two: spiced chicken, peppers and onion with melty Monterey Jack in crisp golden tortillas.
Ingredients
- 8 ounces boneless skinless chicken breast, cut into small pieces
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 small onion, diced
- 1/2 red or green bell pepper, diced
- 1 cup shredded Monterey Jack or Mexican cheese blend (4 ounces)
- 2 large (10-inch) flour tortillas
- 2 teaspoons butter
- Salsa, sour cream or guacamole, for serving
Instructions
- Mix the chili powder, cumin, garlic powder and salt in a small bowl. Toss the chicken with half of the spice mix.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 4 minutes, stirring once or twice, until browned. Add the onion, bell pepper and the rest of the spice mix and cook for 4 minutes more, until the vegetables soften, any liquid has evaporated and the chicken reads 165°F. Transfer to a bowl and wipe out the skillet.
- Lay the tortillas flat. On one half of each, scatter a quarter of the cheese, then half of the chicken filling, then another quarter of the cheese. Fold the empty half over and press gently.
- Melt the butter in the skillet over medium-low heat. Set both quesadillas in the pan with the folded edges toward the center. Cook for 2 to 3 minutes, until golden and crisp underneath.
- Carefully flip each quesadilla with a wide spatula and cook for 2 to 3 minutes more, until the second side is golden and the cheese has melted.
- Let the quesadillas rest for 1 minute so the cheese sets a little, then cut each into wedges and serve with salsa, sour cream or guacamole.
Notes
Equipment: 12-inch skillet, wide spatula, small bowl, paper towel, instant-read thermometer
- Shortcut: use about a cup and a half of shredded cooked or rotisserie chicken, warmed with the vegetables and spice mix.
- Keep the filling to an even, thin layer so the quesadilla is easy to flip and the cheese melts all the way through.
- If your skillet only fits one quesadilla, cook them one at a time and keep the first warm on a baking sheet in a low oven.
- Refrigerate leftovers wrapped or in a covered container for up to 3 days.
- Reheat in a dry skillet over medium-low heat until crisp and hot, or in an air fryer; the microwave makes them soft.
- Cook chicken to 165°F (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-Fried
- Cuisine: Mexican-American