Quick and Easy Chicken Quesadillas

These Chicken Quesadillas are the kind of meal that saves your week — easy, cheesy, and endlessly customizable. Prep a big batch ahead of time to make dinner (or lunch!) a no-brainer. They crisp up perfectly in a skillet or air fryer, and freeze well too. Pair with salsa, guac, or a simple side salad for a crowd-pleaser the whole family loves.

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Quick and Easy Chicken Quesadillas

Prep Time15 minutes mins

Cook Time20 minutes mins

Course: dinner, lunch

Keyword: chicken quesadilla, mexican, quesadilla

Servings: 4

Equipment

• 1 large skillet
• 1 bowl or ziploc

Ingredients

• 1½ lb organic chicken breast diced into small cubes
• 1 onion thinly sliced
• ½ organic red pepper
• ½ organic yellow pepper
• ½ organic orange pepper
• 1 tsp pink Himalayan salt or sea salt
• 1 tsp organic onion powder
• 1 tsp organic garlic powder
• ½ tsp organic oregano
• ½ tsp organic smoked chipotle powder
• ¼ tsp organic paprika
• ¼ tsp organic black pepper
• 2 tbsp organic butter
• 8 oz sharp cheddar cheese shredded from a block
• 2 tbsp extra virgin olive oil
• 4 large tortilla shells I like the Fresca brand from Costco (but you have to sear each side first) or La Tortillas

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Instructions

• In a bowl or gallon size Ziploc add in 1 tsp pink Himalayan salt, 1 tsp organic onion powder, 1 tsp organic garlic powder, ½ tsp organic oregano, ½ tsp organic smoked chipotle powder, ¼ tsp organic paprika and ¼ tsp organic black pepper.
• Mix up and add in 1½ lb organic chicken breast cubed, 1 onion thinly sliced, ½ organic red pepper thinly sliced, ½ organic yellow pepper thinly sliced and ½ organic orange pepper sliced. Give a good shake and be sure the peppers and chicken are well coated.
• Heat a skillet over medium. Add in 2 tbsp extra virgin olive oil. Once hot, add in the chicken and pepper mixture cook about 10 minutes until the chicken is cooked to 165℉ and the onions and peppers are soft. Remove from the skillet and set aside on a plate. Wipe the skillet clean.
• Heat a skillet over medium. Grease the skillet with 2 tbsp organic butter. Don't use all at once, enough to get a good coating.
• Place 1 large tortilla on the heated skillet. On had of the tortilla add ¼ of the chicken and onion mixture. Sprinkle with ¼ of the 8 oz sharp cheddar cheese and fold in half. Let cook 3-4 minutes. Flip and cook 3-4 minutes until the tortilla is crispy.
• Continue doing this until all 4 tortillas are gone. Buttering the skillet in between.
• Slice in half and serve.

Notes

Freeze- there are a few ways you can make this ahead-

1. Do not cook in the skillet.  Instead, line a baking sheet with parchment paper.  Place the tortilla on the baking sheet and assemble just like you would in a pan.  Do this for all 4.  Hold the tortillas in half with a tooth pick.  Place in the freezer for 2 hours. Transfer to a freezer safe container or Ziploc. To reheat, heat a skillet to medium and butter.  Once it is hot, place the tortilla on the skillet.  Cook until the tortilla is crispy- about 5 minutes and flip.  Do the same for the other side.  Be sure the quesadilla is heated through.
2. You can prepare the chicken, onions and peppers.  Before you cook the chicken, place in a freezer safe container or Ziploc bag.  Store in the freezer up to 2 months.  The night before you use, place in the refrigerator to thaw. Continue on with the directions starting with adding the chicken, onions and peppers to the hot skillet. 

rep a big batch ahead of time to make dinner (or lunch!) a no-brainer. They crisp up perfectly in a skillet or air fryer, and freeze well too. Pair with salsa, guac, or a simple side salad for a crowd-pleaser the whole family loves.