Championship Chicken Quesadillas (Printable)
Golden quesadillas with seasoned chicken, melted cheese, peppers, and creamy guacamole for a flavorful meal.
# What You'll Need:
→ For the Quesadillas
01 - 2 tablespoons olive oil
02 - 2 medium chicken breasts (about 10.5 oz), boneless, skinless, cut into small cubes
03 - 1 teaspoon ground cumin
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1 medium red bell pepper, diced
10 - 1 small red onion, finely diced
11 - 1 cup (4.25 oz) shredded cheddar cheese
12 - 1 cup (4.25 oz) shredded Monterey Jack cheese
13 - 4 large flour tortillas (10-inch)
14 - 2 tablespoons unsalted butter
→ For the Guacamole
15 - 2 ripe avocados
16 - 1 small tomato, seeded and diced
17 - 1/4 small red onion, finely chopped
18 - 1 tablespoon fresh lime juice
19 - 2 tablespoons chopped fresh cilantro
20 - 1/2 teaspoon salt
21 - 1/4 teaspoon black pepper
22 - 1 small jalapeño, seeded and finely chopped (optional)
# Steps:
01 - Toss the chicken cubes with cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper in a medium bowl until evenly coated.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until cooked through and lightly browned. Remove the chicken and set aside.
03 - In the same skillet, add the remaining olive oil. Sauté the red bell pepper and red onion for 3-4 minutes until softened. Add the chicken back in and stir to combine. Remove from heat.
04 - Place a tortilla on a clean work surface. Sprinkle one-quarter of the cheddar and Monterey Jack cheeses over half the tortilla. Top with one-quarter of the chicken and vegetable mixture. Fold the tortilla in half to cover the filling. Repeat with remaining tortillas and fillings.
05 - Melt 1/2 tablespoon butter in a clean skillet over medium heat. Cook each quesadilla for 2-3 minutes per side, pressing gently, until golden brown and cheese is melted. Add more butter as needed.
06 - Mash the avocados with lime juice in a bowl until mostly smooth. Stir in tomato, red onion, cilantro, salt, pepper, and jalapeño (if using).
07 - Slice the quesadillas into wedges and serve hot with guacamole on the side.
# Expert Tips:
01 -
- The combination of two cheeses creates that perfect restaurant-style pull you never get at home
- Making your own guacamole transforms this from quick dinner into something people actually ask for the recipe for
02 -
- Low and slow heat for the quesadillas creates the crispest exterior without burning the tortilla before the cheese melts
- Letting the chicken rest in the spices for even 5 minutes before cooking makes a noticeable difference in flavor penetration
03 -
- Grate your own cheese instead of buying pre-shredded, the anti-caking coating prevents proper melting
- Keep a spare tortilla nearby because the first one is always your test run and never looks as pretty as the rest