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–+ servings

Loaded Chicken Quesadillas

Crispy, cheesy chicken quesadillas stuffed with seasoned chicken, bell peppers, onion, and avocado. A quick weeknight favorite.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Tex-Mex
Calories: 963
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 tablespoons vegetable oil divided
  • 2 bell peppers thinly sliced
  • 1/2 onion thinly sliced
  • Kosher salt for seasoning
  • 1 lb boneless skinless chicken breasts sliced into strips
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 4 medium flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 2 cups shredded cheddar cheese
  • 1 ripe avocado sliced, preferably Hass
  • 2 scallions thinly sliced
  • sour cream for serving

Method
 

  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sliced bell peppers and onion and season with a pinch of salt. Cook, stirring occasionally, until softened, about 5 minutes. Transfer the vegetables to a plate and set aside.
  2. Add 1 more tablespoon of oil to the same skillet and heat over medium-high heat. Add the chicken strips and season with chili powder, cumin, oregano, and 1/2 teaspoon salt. Cook, stirring occasionally, until the chicken is golden and cooked through, about 8 minutes. Transfer to a plate, then wipe the skillet clean.
  3. Heat 1 tablespoon of oil in the cleaned skillet over medium-high heat. Place a flour tortilla in the skillet and scatter a generous handful of both cheeses over one half. Top with a quarter of the cooked chicken, a quarter of the pepper-onion mixture, a few slices of avocado, and a sprinkle of scallions. Fold the other half of the tortilla over the filling and press gently. Cook until golden brown on the bottom, about 3 minutes, then flip and cook until the second side is golden, about 3 minutes more.
  4. Repeat with the remaining oil, tortillas, chicken, pepper-onion mixture, avocado, and scallions to make 4 quesadillas total.
  5. Slice each quesadilla into wedges and serve immediately with sour cream on the side.

Nutrition

Calories: 963kcalCarbohydrates: 33gProtein: 55gFat: 68gSaturated Fat: 28gCholesterol: 176mgSodium: 1340mgFiber: 5gSugar: 4g

Notes

Use a heavy skillet, like cast iron, for extra crispy quesadillas.
If you don't have Monterey Jack, swap in a Mexican cheese blend or mozzarella.
The cooked chicken and pepper-onion mixture can be made up to 2 days ahead and refrigerated; reheat before assembling.
Keep the filling to about 1/2 cup per quesadilla to avoid overflow and torn tortillas.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet or toaster oven to keep them crisp.
For a California twist, add a squeeze of lime juice and fresh cilantro before serving.
Serve with salsa, guacamole, or a green salad to round out the meal.

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