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Chicken Quesadillas
These classic chicken quesadillas are an easy weeknight dinner recipe. Golden and crispy, they're stuffed with seasoned chicken, bell pepper, onion, and cheese.
👥 6 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 1h 5m👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●griddle
📝 Preparation Steps
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Using a meat mallet, rolling pin, or a heavy skillet, pound the chicken breasts to an even thickness between 2 pieces of plastic wrap.
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Sprinkle both sides of the chicken with the taco seasoning, salt, and pepper. In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the chicken and cook until golden brown and an instant-read thermometer registers 165°F, 6 to ⏱️ 7 minutes per side. Allow to cool slightly, then dice into cubes and set aside.
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Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook, tossing occasionally, until the peppers are golden brown, 3 to ⏱️ 4 minutes. Remove and set aside.
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In a separate large skillet or griddle, melt ½ tablespoon of the butter over medium heat. Working in batches, lay a flour tortilla in the skillet. Build the quesadillas by sprinkling a layer of cheese on the bottom tortilla (about ¼ cup), and then topping with a layer of chicken, and peppers and onions. Add hot sauce, if desired. Top with more cheese (about ¼ cup) and a second tortilla.
Hot sauce (optional)
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When the bottom tortilla is golden, carefully flip the quesadilla, adding another ½ tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings. Cut into wedges and serve with salsa, sour cream, cilantro, jalapeños, and avocado.
Salsa, sour cream, cilantro, jalapeños, and sliced avocado, for serving
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