This recipe is part of the series on the Quesadilla. For more quesadilla recipes visit:
Chicken Quesadilla
The chicken quesadilla is one of my favorite quesadillas. The addition of chicken make it a satisfying meal.
The great part is that you can use your left over chicken in this recipe. Almost any kind of chicken words with this quesadilla…baked, rotisserie, stewed, grilled, and so on.
If you don’t have any left over chicken, you can grab a baked or rotisserie chicken form the store for about as much as it costs to make one.
The Quesadilla is a Versatile Food
Quesadillas are one of the most versatile foods. The options are nearly endless. Depending of what kind of Quesadilla you make, it can make a filling main course or great side dish.
In a previous post, I showed how to make a classic Cheese Quesadilla. While today’s recipe is for a classic Chicken Quesadilla, you can do almost anything with a quesadilla.
Quesadillas are one of the most versatile foods. Depending of what kind of Quesadilla you make, it can make a filling main course or great side dish.
You can make a Breakfast Quesadilla with some scrambled eggs, cheese, grilled onions, and tomatoes. You can add some salsa and tortilla chips inside and transform it into a Chilaquiles Quesadilla Breakfast.
If you want a quesadilla that is more filling, I suggest making a Steak Quesadilla. If you want seafood, a Shrimp Quesadilla is a great choice. You can even make a Cheeseburger Quesadilla for a satisfying Cal-Mex or Tex-Mex dinner.
If you have a sweet tooth, I have a bunch of ideas for that too! You can make one with chocolate chunks and marshmallows; or one with Nutella, chocolate sauce, and cinnamon-sugar; or one with caramel sauce and topped with vanilla ice cream and caramel sauce. I am drooling as I type.
Anyway, the Chicken Quesadilla is one of my favorites.
Steps to Making a Traditional Chicken Quesadilla:
This recipe is for one delicious chicken quesadilla. However, you can easily multiply the recipe by as many people as you need to feed.
In a large pan, heat the oil and butter on medium heat. Add the onion, bell and pepper. Cook until the vegetables begin to soften. Add the tomato. Cook for about 30 additional seconds. Set the vegetable mixture aside in a small bowl or plate.
Onion, Bell Pepper, and Tomato cooking.
Add some additional oil and butter. Add one of your tortillas.
Tortilla.
Pile on the cheese. Make sure you have enough cheese to get close to the edges of the tortilla. The cheese will act as the glue to keep you quesadilla together. If you like cheese as much as I do, you can be generous with the cheese.
Tortilla with a pile of delicious cheese.
Add the cooked vegetables and chicken. Top with more cheese.
Add veggies, cooked chicken, and lots of cheese.
Top with another tortilla. At this point, check to see if the bottom half has crisped up to your liking. If it has, the quesadilla is ready to flip over. Using a large spatula, flip the quesadilla over. Cook the bottom part until the desired crispness, and you are almost ready to serve.
Chicken Quesadilla.
Slide the quesadilla onto a wooden cutting board.
Chicken Quesadilla.
Cut into sections.
A delicious Chicken Quesadilla.
Serve with sour cream and guacamole.
Chicken Quesadilla
Ingredients
- 2 Flour Tortillas per Quesadilla
- 2 Tsp Oil
- 1 Tbp Butter
- 2 Tbp Chopped Onion
- 2 Tbp Chopped Bell Pepper
- 2 Tbp Chopped Bell Pepper (I like the look of the red bell pepper)
- 1/4 to 1/3 Cup Cooked Chicken
- 1/3 Cup Shredded Cheddar Cheese
Instructions
-
In a large pan, heat the oil and butter on medium heat. Add the onion, bell and pepper. Cook until the vegetables begin to soften. Add the tomato. Cook for about 30 additional seconds. Set the vegetable mixture aside in a small bowl or plate.
-
Add some additional oil and butter.
-
Add one of your tortillas.
-
Pile on the cheese. Make sure you have enough cheese to get close to the edges of the tortilla. The cheese will act as the glue to keep you quesadilla together. If you like cheese as much as I do, you can be generous with the cheese.
-
Add the cooked chicken and vegetables. Top with more cheese.
-
Top the cheese, chicken, and veggies with another tortilla. At this point, check to see if the bottom half has crisped up to your liking. If it has, the quesadilla is ready to flip over. Using a large spatula, flip the quesadilla over. Cook the bottom part until the desired crispness, and you are almost ready to serve.
-
Slide the quesadilla onto a wooden cutting board and cut into sections.
Recipe Notes
Serve with sour cream and guacamole.