Looking for an easy weeknight dinner that’s both satisfying
and versatile? These cheesy chicken quesadillas are your answer. Perfect for a
quick family meal or a crowd-pleasing appetizer, this recipe takes the classic
quesadilla to a whole new level. Packed with seasoned chicken, melted cheese,
and vibrant vegetables, these quesadillas are sure to become a staple in your
meal rotation.
What makes these quesadillas stand out is their
adaptability. Hosting a gathering or game night? These cheesy chicken
quesadillas are the ideal finger food, served with your favorite dipping sauces
like salsa, guacamole, or sour cream. Their melty, gooey cheese and crispy
tortilla make them irresistible for both kids and adults alike.
When it comes to an easy weeknight dinner, these quesadillas
tick all the boxes. With just a 20-minute prep time and 10 minutes of cooking,
you can have a delicious meal on the table in no time. The combination of
Monterey Jack and cheddar cheeses creates a rich, creamy filling that
complements the seasoned chicken perfectly. And the best part? This recipe is
easily customizable—swap the veggies, adjust the spice level, or try different
cheese blends to make it your own.
For those busy nights when you need a quick family meal,
these quesadillas are a lifesaver. You can even prep the ingredients ahead of
time to make dinner even faster. Serve them with a simple side salad or rice
and beans for a complete meal that everyone will love.
Don’t miss out on making these cheesy chicken quesadillas a
regular part of your dinner rotation. Visit our recipe page to get started and
discover how something so simple can be so incredibly delicious.
Looking for an easy weeknight dinner that’s both satisfying and quick? These cheesy chicken quesadillas are perfect for a quick family meal or a crowd-pleasing appetizer. With seasoned chicken, melted Monterey Jack and cheddar cheeses, and vibrant vegetables, these quesadillas are packed with flavor and ready in just 30 minutes. Easily customizable to fit your family’s tastes, they’re ideal for busy nights when you need a delicious meal fast. Visit our recipe page to make these quesadillas a go-to in your dinner rotation!
2 medium bell peppers (any color), cored and thinly sliced
1 large onion, thinly sliced into half moons
2-3 tablespoons broth or water
2 cups shredded Monterey Jack cheese
1 cup shredded medium or sharp cheddar cheese
8 flour tortillas (8-inch)
Directions
Prepare the Seasoning: In a small bowl, combine all the seasoning mix ingredients. Stir until well mixed.
Season the Chicken: Toss the chopped chicken with half of the seasoning mixture. Set aside.
Cook the Vegetables: In a 12-inch nonstick skillet, heat the oil over medium heat. Add the mushrooms (if using), onions, and bell peppers. Sprinkle the remaining seasoning mix over the vegetables. Cook, stirring frequently, until the onions become translucent and the vegetables start to soften.
Add Liquid: If needed, add 2-3 tablespoons of water or broth to the pan (omit if there is already enough liquid from the mushrooms or other vegetables). Continue to cook for another 2-3 minutes until the vegetables are crisp-tender and any excess liquid has reduced.
Assemble the Quesadillas: Spread cheese over half of each tortilla. Layer the seasoned chicken, cooked vegetables, and more cheese on top, then fold the tortilla in half to enclose the filling.
Cook the Quesadillas: Heat a 12-inch nonstick skillet or griddle over medium or medium-low heat. Add a small amount of oil for a crisper texture, if desired. Cook the quesadillas on one side until golden brown, pressing lightly with a spatula to compress. Flip carefully and cook the other side until the tortilla is golden and the cheese is melted.
Serve: Cut the quesadillas into triangles and serve immediately. Alternatively, keep the cooked quesadillas warm on a baking sheet in a 200°F oven until ready to serve.
Recipe Note
Customization Options:
Vegetables:
Feel free to use any color or variety of bell peppers, add jalapeños for
extra heat, substitute red onions for yellow, or experiment with different
veggies like corn, zucchini, or extra mushrooms.
Cheese:
Grating your own Monterey Jack and cheddar is recommended for the best
melt, but pre-shredded Mexican blend or other cheeses can be used. Note
that Monterey Jack melts better than mozzarella.
Meat:
For a vegetarian option, skip the chicken and load up on veggies.
Alternatively, substitute with ground beef or turkey, seasoning the meat
as it cooks.
