Chicken Quesadilla Recipe

Stacked triangular quesadilla slices on a white plate with melted cheese filling

A simple midweek dinner that requires minimal prep and will leave your family craving more is just what busy schedules need. Chicken Quesadillas have become a beloved staple in our dinner lineup, and it’s easy to see why. They’re always quick to whip up on those hectic weeknights when time is of the essence, yet you still want to serve something satisfying and wholesome. With straightforward ingredients seasoned to perfection using our own unique blend of Mesquite Smoked Chili Powder, Cherry Smoked Garlic Salt, and Cherry Smoked Peppercorn, each bite not only delights the taste buds but also delivers a burst of delicious flavor that has everyone coming back for seconds. This dish not only nourishes but also brings the family together around the table, making it a highlight of our week.

Ingredients

2 cups cooked chicken breast, shredded or diced 1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup diced bell peppers (red or green)

1/2 cup diced red onion
1 tablespoon olive oil
1 teaspoon Mesquite Smoked Chili Powder 1/2 teaspoon cumin
1/2 teaspoon Cherry Smoked Garlic Salt & Cherry Smoked Peppercorn to taste
4 large flour tortillas
Cooking spray or additional oil for the pan

Optional Toppings

Salsa
Sour cream Guacamole Chopped cilantro

Instructions

  1. Heat olive oil in a skillet over medium heat. Add diced onion and bell peppers. Sauté for 3-4 minutes until softened.T
  2. Pre-heat oven at 350 degrees
  3. Add diced or shredded chicken, Mesquite Smoked Chili Powder, cumin, Cherry Smoked Garlic
  4. Salt, and Cherry Smoked Peppercorn. Stir to combine and cook for 3-5 minutes until heated
  5. through. Remove from heat.
  6. Lay out 2 tortillas flat on sheet pans. Sprinkle half of each tortilla with a mix of cheddar and

Monterey Jack cheese.

  1. Spoon the chicken and vegetable mixture evenly over the cheese. Top with more cheese, then place tortillas on top.
  2. Lightly coat sheet pan with cooking spray or oil. and place quesadillas on pan
  3. Place in oven for 20 minutes or until golden brown and cheese is melted.
  4. Remove from pan and let cool for 1 minute. Slice into wedges.
  5. Serve warm with salsa, sour cream, guacamole, and chopped cilantro if desired.
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