Chicken Quesadilla with Peppers (Printable)

Crispy tortillas filled with seasoned chicken, peppers, onions, and melted cheese for a satisfying Mexican-inspired meal.

# What You Need:

→ Filling Components

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→ Assembly

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# How to Make It:

01 - Heat olive oil in a large skillet over medium heat. Add sliced bell pepper and onion; sauté for 4–5 minutes until softened. Season with cumin, smoked paprika, salt, and black pepper. Remove from pan and set aside.
02 - Place a tortilla on a flat surface. Layer half with grilled chicken, sautéed peppers and onions, cheddar, and Monterey Jack cheese. Fold tortilla in half to enclose filling. Repeat with remaining tortillas and fillings.
03 - Melt butter or drizzle olive oil in the skillet over medium heat. Cook each quesadilla for 2–3 minutes per side, pressing gently, until golden brown and cheese is melted.
04 - Transfer to a cutting board, let rest for 1 minute, then slice into wedges. Serve warm.

# Expert Advice:

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  • The combination of cheddar and Monterey Jack creates this incredible gooey texture that still holds its shape when you slice it
  • Seasoning the vegetables instead of just the chicken layers flavor throughout every single bite
  • These come together in under 30 minutes but taste like something from a restaurant that has a tortilla press behind the counter
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  • Do not overload the tortillas or the cheese will spill out during cooking and you will lose that beautiful sealed edge
  • Keep the heat at medium because high heat burns the tortilla before the cheese has time to melt properly
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  • A fish spatula is the secret weapon here because its thin edge slides right under without tearing the tortilla
  • Let the skillet come back to temperature between quesadillas for consistent browning
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