Chicken Quesadillas

Total Time:
40 min
20 min
20 min

6 servings


Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.

Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.

Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.

When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 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 each quesadilla into wedges and serve with Pico de Gallo.

Pico de Gallo:

Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.

Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.

Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

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4.8 84
So easy and delicious! Using a tenderizer, I lightly tenderized the chicken breasts, seasoned them with taco seasoning mix, fried and then cubed. For more heat, use freshly grated hot pepper jack cheese and add a small amount of sliced jalapenos (Mezzettas is our favorite). Another keeper, Ree! item not reviewed by moderator and published
Made this for dinner tonight and they tasted like restaurant quality quesadillas. Don't skip the butter in the pan. I've made quesadillas before in a dry, non stick pan and they didn't come out as nice and golden brown as they did tonight. These were a huge hit with my 3 teenagers. Thanks, Ree! item not reviewed by moderator and published
My family and I liked it! I made it more simple so it wouldn't take as long (one kind of bell pepper and used salsa instead of Pico de gallo). I also used some diced pepper jack cheese on some to give it some heat. Yum. item not reviewed by moderator and published
Excellent lunch. Made everything by the recipe and served with sour cream. Restaurant quality. I confess I am not as good as Rhee. Could not complete in 16 minutes under any circumstances. Probably more like 40 for me. But well worth it. item not reviewed by moderator and published
Absolutely delicious!!!! Even made the pico and it was yummmy! My boyfriend loved it all and so did my sister. I will make these again very soon!! item not reviewed by moderator and published
excellent recipe, turned out so delicious, won rave reviews from my new beau. he was blown away. i was too, and I usually am my worst critic. super easy to follow, super fresh. item not reviewed by moderator and published
this was so easy and had so much flavor will definitely make again. item not reviewed by moderator and published
Great and easy recipe! I made this for family night. I did cut my chicken into bite size pieces, then put the taco seasoning on them and sauteed them in the skillet. My son-in-law, who does not like chicken, inhaled them. He has even requested I make them again. Try this recipe, you won't be disappointed. item not reviewed by moderator and published
Great recipe. Had to add cut up olives for the grand daughter...also spread a little marina sauce on the tortilla. We are lucky to live in the Puget Sound area where we have a store, Central Market, that bakes fresh tortillas. I will never buy the cardboard tortillas again. Not sure what Mexican sauce is, so I used enchilada sauce. Just discovered quesadillas and they are now on the bi-weekly menu! item not reviewed by moderator and published
It's ok - very basic. It's simply chicken, peppers and cheese - not much flavor. I started with this basic recipe and added some fajita seasoning, black beans, onion, and garlic. I also served sour cream and avocado along with the suggested pico de gallo. If you want a very basic recipe, this is fine - if you want one with more flavor - modify it. item not reviewed by moderator and published
LOL thank you for saying that because i was just wondering how long it would take for people not as skilled :P item not reviewed by moderator and published

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