My Favorite Quesadillas
Get ready to elevate your snack or mealtime with "My Favorite Quesadillas"—a quick, flavorful recipe that’s guaranteed to delight every palate. These golden, crispy quesadillas are generously stuffed with a savory blend of shredded cheddar and Monterey Jack cheeses, tender bites of cooked chicken, and a vibrant medley of bell peppers and red onions for the perfect balance of gooey and crunchy. With just 25 minutes of prep and cook time, they’re an ideal option for busy weeknights or casual gatherings. Serve these irresistible wedges alongside creamy sour cream, zesty salsa, and a sprinkle of fresh cilantro for a festive, crowd-pleasing dish. Whether you're prepping snacks for game day or a satisfying dinner, this quesadilla recipe delivers on both flavor and simplicity!
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Ingredients
- 4 pieces large flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup cooked chicken breast (diced or shredded)
- 1 cup bell peppers (assorted colors, thinly sliced)
- 0.5 cup red onion (thinly sliced)
- 2 tablespoons butter
- 0.5 cup sour cream
- 0.5 cup salsa
- 2 tablespoons chopped cilantro (optional, for garnish)
Directions
Step 1
Gather all the ingredients and prepare your workstation. Dice or shred the cooked chicken, slice the bell peppers and red onion, and measure out the cheeses.
Step 2
Heat a large skillet or griddle over medium heat. Add 1/2 tablespoon of butter and let it melt, swirling it around to coat the pan evenly.
Step 3
Place one flour tortilla in the skillet. Sprinkle 1/4 cup of shredded cheddar cheese evenly over half of the tortilla, followed by 1/4 cup of Monterey Jack cheese.
Step 4
Add 1/4 cup of cooked chicken, a handful of sliced bell peppers, and a small amount of sliced red onion evenly over the cheese layer.
Step 5
Once the cheese starts melting, gently fold the tortilla in half to cover the filling. Press down gently with a spatula for even cooking.
Step 6
Cook for 2-3 minutes, until the bottom is golden brown and crispy. Carefully flip the quesadilla over and cook the other side for another 2-3 minutes.
Step 7
Remove the quesadilla from the skillet and place it on a cutting board. Repeat the process for the remaining tortillas and fillings, adding more butter to the skillet as needed.
Step 8
Slice the quesadillas into wedges and serve warm with sour cream, salsa, and a sprinkle of chopped cilantro if desired.
Nutrition Facts
| Serving size | (1337.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2862.4 |
| Total Fat 176.0g | 0% |
| Saturated Fat 103.0g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 668.2mg | 0% |
| Sodium 4620.6mg | 0% |
| Total Carbohydrate 151.6g | 0% |
| Dietary Fiber 11.8g | 0% |
| Total Sugars 30.2g | |
| Protein 183.9g | 0% |
| Vitamin D 28.5IU | 0% |
| Calcium 2920.6mg | 0% |
| Iron 11.0mg | 0% |
| Potassium 1915.5mg | 0% |
Source of Calories