Bree's Hot and Spicy Quesadillas

Turn up the heat with **Bree’s Hot and Spicy Quesadillas**, a flavor-packed recipe perfect for spice lovers and quick weeknight dinners. Tender, bite-sized chicken is seasoned with a bold blend of chili powder, cumin, and paprika, then paired with sautéed jalapeños, red bell peppers, and a gooey mix of cheddar and pepper jack cheeses. Sandwiched between golden, crispy tortillas and finished with fresh cilantro, these quesadillas deliver the ultimate balance of smoky, cheesy, and spicy flavors in every bite. Ready in just 35 minutes, this recipe is an easy way to satisfy cravings for Tex-Mex comfort food, whether served as a satisfying meal or a shareable appetizer. Don’t forget a dollop of sour cream and some zesty salsa on the side to cool things down and round out this irresistible dish!

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Chicken breast
• 2 tablespoons Olive oil
• 1 teaspoon Chili powder
• 1 teaspoon Paprika
• 1 teaspoon Ground cumin
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 4 pieces Large flour tortillas
• 1.5 cups Shredded cheddar cheese
• 1.5 cups Shredded pepper jack cheese
• 2 pieces Jalapeño peppers, sliced
• 1 piece Red bell pepper, diced
• 0.25 cup Cilantro, chopped
• 0.5 cup Sour cream (optional, for serving)
• 0.5 cup Salsa (optional, for serving)

Directions

Step 1

Place the chicken breasts on a cutting board and cut them into small, bite-sized pieces.

Step 2

In a bowl, mix the chili powder, paprika, cumin, garlic powder, salt, and black pepper. Add the chicken pieces to the bowl and toss to coat evenly.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until fully cooked and slightly charred, about 6-8 minutes. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add another tablespoon of olive oil. Add the diced red bell pepper and sliced jalapeños. Sauté for 3-4 minutes until the vegetables are slightly softened. Remove from heat.

Step 5

Lay one flour tortilla flat on a clean surface. Sprinkle 1/4 of the shredded cheddar and pepper jack cheeses over half of the tortilla. Add a layer of cooked chicken, sautéed peppers, and a sprinkle of chopped cilantro. Fold the other half of the tortilla over the filling to form a semicircle.

Step 6

Repeat with the remaining tortillas and fillings to make four quesadillas.

Step 7

Heat a non-stick skillet or griddle over medium heat. Place one quesadilla in the skillet and cook for 2-3 minutes on each side, or until golden brown and the cheese is melted. Repeat with the remaining quesadillas.

Step 8

Remove the quesadillas from the skillet and let them cool for 1-2 minutes. Cut each quesadilla into wedges.

Step 9

Serve hot with sour cream and salsa on the side, if desired.

Nutrition Facts

Serving size	(1029.7g)

Amount per serving	% Daily Value*
Calories	2546.0

Total Fat 174.6g	0%
Saturated Fat 92.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 421.6mg	0%
Sodium 5464.1mg	0%
Total Carbohydrate 141.3g	0%
Dietary Fiber 14.2g	0%
Total Sugars 19.5g
Protein 109.9g	0%

Vitamin D 36IU	0%
Calcium 2882.7mg	0%
Iron 11.7mg	0%
Potassium 1069.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.0%

Protein: 17.1%

Carbs: 21.9%