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–+ servings

Quick Quesadilla with Leftover Chicken

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This easy quesadilla recipe features cheesy shredded chicken and peppers. A quick, delicious meal the whole family will love!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1
Course: Main
Cuisine: Mexican
Calories: 440
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1/2 small onion diced
  • 2 bell peppers diced
  • 3 cups shredded chicken
  • 4 cups shredded cheese Oaxaca, Monterey Jack, or Mexican blend
  • 6 large flour tortillas
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Method
 

  1. Sauté the diced onion and bell peppers in 1 tablespoon of olive oil over medium heat for 8 to 10 minutes until softened.
  2. Stir in the shredded chicken, spices, and ¼ cup of water, then cook for 3 to 4 minutes until thickened and transfer the mixture to a bowl.
  3. Heat ½ teaspoon of olive oil in the same skillet, place a tortilla in the pan, sprinkle cheese on half, add the chicken mixture, top with more cheese, and fold.
  4. Cook each quesadilla for 3 to 4 minutes per side until golden brown and crispy, then repeat the process with the remaining ingredients.
  5. Slice the quesadillas into wedges and serve immediately.

Nutrition

Calories: 440kcalCarbohydrates: 33gProtein: 30gFat: 21gSaturated Fat: 9gCholesterol: 75mgSodium: 680mgFiber: 2gSugar: 2g

Notes

Spice Customization: I often swap the chili powder for a bit of chipotle powder when I want a smokier heat that lingers.
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