If I’m being honest, you don’t really need a recipe to make a good
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quesadilla. But, if you’re looking for some guidance (especially on how to create a killer filling), then turn to this recipe. Filled with flavorful chicken, plenty of cheese and mix-ins, this quesadilla is not only completely satisfying, but totally customizable. Make it as is for a simple cheap and easy dinner (or game day snack) you can count on, or use it as a jumping off point to create your perfect quesadilla.
Ingredients
- 6 tbsp.vegetable oil, divided
- 2bell peppers, thinly sliced
- 1/2onion, thinly sliced
- Kosher salt
- 1 lb.boneless skinless chicken breasts, sliced into strips
- 1/2 tsp.chili powder
- 1/2 tsp.ground cumin
- 1/2 tsp.dried oregano
- 4medium flour tortillas
- 2 c.shredded Monterey jack
- 2 c.shredded cheddar
- 1ripe avocado, sliced
- 2scallions, thinly sliced
- Sour cream, for serving
Directions
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- Step 1
In a large skillet over medium-high heat, heat 1 tbsp. neutral oil. Add peppers and onion and season with salt. Cook until soft, 5 minutes. Transfer to a plate.
- Step 2Add 1 tbsp. neutral oil to pan and heat over medium-high heat. Add chicken to pan and season with chili powder, cumin, dried oregano, and ½ teaspoon salt. Cook, stirring occasionally, until golden and cooked through, 8 minutes. Transfer to a plate. Wipe out skillet.
- Step 3Add 1 tbsp. neutral in skillet. Add 1 flour tortilla to skillet and top half of the tortilla with a heavy sprinkling of both cheeses, ¼ of the cooked chicken mixture, ¼ of the pepper-onion mixture, a few slices of avocado, and a sprinkling of scallions. Fold the other half of the tortilla over and cook, flipping once, until golden, 3 minutes per side.
- Step 4Repeat with remaining oil, tortillas, chicken, pepper-onion mixture, avocado, and scallions to make 4 quesadillas.
- Step 5Slice into wedges and serve with sour cream.
- Step 1
