Chicken Quesadillas That Rock

Take your taste buds on a flavorful journey with "Chicken Quesadillas That Rock," a quick and satisfying recipe perfect for busy weeknights or casual gatherings. These golden, crispy quesadillas are stuffed with juicy, spice-rubbed chicken, melted Mexican cheese blend, and a vibrant mix of red bell peppers, green onions, and freshly chopped cilantro. Seasoned with bold spices like cumin, chili powder, and garlic, every bite packs a delicious punch of Tex-Mex flavor. Ready in just 35 minutes, these quesadillas are pan-seared to perfection for a gooey, cheesy interior and a crunchy tortilla exterior. Serve with a dollop of sour cream and your favorite salsa for the ultimate crowd-pleasing meal that’s as fun to make as it is to eat. Ideal for family dinners, game days, or even a solo indulgence!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Chicken breasts
• 1 teaspoon Garlic powder
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 4 pieces Large flour tortillas
• 2 cups Shredded Mexican cheese blend
• 1 medium (diced) Red bell pepper
• 2 stalks (sliced) Green onions
• 2 tablespoons (chopped) Fresh cilantro
• 0.5 cup (for serving, optional) Sour cream
• 0.5 cup (for serving, optional) Salsa

Directions

Step 1

Season the chicken breasts with garlic powder, ground cumin, chili powder, salt, and black pepper on both sides.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the chicken breasts for about 5-6 minutes per side, or until fully cooked and no longer pink in the center. Remove the chicken from the skillet and let it rest for 5 minutes before dicing into small cubes.

Step 3

Wipe the skillet clean with a paper towel and set it aside.

Step 4

While the chicken rests, dice the red bell pepper, slice the green onions, and chop the fresh cilantro.

Step 5

Place one flour tortilla on a clean work surface. Sprinkle 1/2 cup of the shredded Mexican cheese blend evenly over one half of the tortilla. Top the cheese with a portion of the diced chicken, diced red bell pepper, green onions, and cilantro. Sprinkle an additional layer of cheese (about 1/4 cup) on top of the filling, and fold the tortilla in half to form a semicircle.

Step 6

Repeat with the remaining tortillas and filling.

Step 7

Heat the skillet over medium heat. Lightly grease with a small amount of olive oil or a paper towel dipped in oil.

Step 8

Cook the quesadillas one at a time for 2-3 minutes on each side, or until the tortilla is golden and crispy and the cheese has melted. Use a spatula to carefully flip the quesadillas halfway through cooking.

Step 9

Transfer the cooked quesadilla to a cutting board and let it cool for 1 minute before slicing it into wedges.

Step 10

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

Nutrition Facts

Serving size	(1466.8g)

Amount per serving	% Daily Value*
Calories	3654.1

Total Fat 234.6g	0%
Saturated Fat 112.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 856.3mg	0%
Sodium 6692.1mg	0%
Total Carbohydrate 148.8g	0%
Dietary Fiber 11.6g	0%
Total Sugars 21.6g
Protein 251.1g	0%

Vitamin D 102.6IU	0%
Calcium 3945.7mg	0%
Iron 16.1mg	0%
Potassium 1325.4mg	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: 56.9%

Protein: 27.1%

Carbs: 16.0%