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Chicken quesadillas on a plate
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Quick and Easy Chicken Quesadillas with Vegetables

These chicken quesadillas, made with fajita-style marinated chicken, green and red bell peppers, onions, and lots of gooey cheese, are a fast and easy way to satisfy your Tex-Mex cravings. They are perfect for Cinqo de Mayo!
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Marinating time 20 minutes
Total Time 50 minutes
Servings 4 servings
Calories 472kcal
Author Ann Otis

Ingredients

  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 tablespoon corn starch
  • 2 tablespoons fresh lime juice
  • 4 tablepoons olive oil divided
  • ¼ cup chicken broth
  • 1 lb boneless skinless chicken breast cut into ½ inch strips
  • ½ red bell pepper sliced
  • ½ green bell pepper sliced
  • 1 yellow onion thinly sliced
  • 4 large (10 inch) tortillas, or 8 smaller (8-inch) ones
  • 2 cups Monterey Jack cheese grated (or Oaxaca cheese, if you can find it!)

For Serving

  • sour cream or Mexican crema
  • salsa
  • avocado slices or guacamole

Instructions

  • In a gallon-size plastic baggie, swish together the spices, salt, lime juice, 2 tablespoon of olive oil, and chicken broth. Add the sliced chicken and veggies to the bag, seal, and massage the bag until everything is coated. Refrigerate for at least 15 minutes.
  • Heat 1 tablespoon of olive oil in a non-stick or cast-iron pan over medium-high heat. Add the contents of the bag and quickly cook, stirring frequently, until meat is no longer pink, and veggies are tender, about 5-7 minutes.
  • If using large tortillas, lay one on a plate and sprinkle about ¼ cup of grated cheese evenly on half the tortilla. add some chicken and veggies on top of the cheese, and sprinkle with another ¼ cup cheese. Fold the other half of the tortilla over the filling.
    If using medium tortillas, you can cover one tortilla completely with fillings and top with another tortilla.
  • Clean the pan in which the chicken and veggies were cooked, add 1 tablespoon of olive oil, and put back on the stove over medium heat. Add the quesadilla to the pan and cook for 2-3 minutes until the underside is golden. Using a spatula, flip the quesadilla over, and cook for another 2-3 minutes until golden and the cheese is melted. Repeat with the remaining tortillas and filling.
  • Serve with sour cream or crema, salsa and avocado slices or guacamole.

Notes

*Nutrition information is a rough estimate only and does not include toppings of sour cream, guacamole, and salsa.
 

Nutrition

Calories: 472kcal | Carbohydrates: 23g | Protein: 41g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 122mg | Sodium: 1286mg | Potassium: 630mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1140IU | Vitamin C: 37.6mg | Calcium: 465mg | Iron: 2.3mg