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Chicken Quesadilla

Prep Time:  20 minutes  Cook Time:  10 minutes

Yield:  8 servings  Category:  Lunch, Dinner, Appetizer

Method:  Stovetop 

Seasoning Mix:

1 tsp salt (I use coarse, kosher salt)

½ tsp garlic powder

½ tsp onion powder

½ tsp cumin

½ tsp chili powder

½ tsp paprika (smoked or regular)

½ tsp cayenne pepper

¼ tsp black pepper (I use freshly ground)


4 cups cooked chicken, chopped

2 Tbsp vegetable oil

4 Tbsp butter, cubed

2 medium bell peppers (any color), cored and sliced into thin strips

1 poblano pepper, cored and sliced into thin strips

1 large onion, sliced into thin half moon strips (lengthwise)

2-3 Tbsp broth or water

3 cups shredded Mexican cheese blend

8 8-inch flour tortillas


In a small bowl, add all the seasoning ingredients. Mix well.

Toss the chicken with 1/2 of the seasoning mixture. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add onions, poblano and bell peppers. Sprinkle the remaining seasoning mixture over the veggies. Cook, stirring often, until the onions start to turn translucent, and the vegetables start to soften.

Add 2-3 tablespoons water or broth (omit this if there is already liquid in the pan from the veggies). Continue cooking over medium heat for 2-3 minutes until the veggies are crisp-tender and the liquid has reduced slightly.

Assemble the quesadillas by spreading cheese on 1/2 of each tortilla. Top the cheese with chicken, veggies, more cheese, and then fold the tortilla in half over the filling ingredients.

Heat a 12-inch nonstick skillet (or griddle) over medium or medium-low heat. Add a cube of butter to the pan for a crispier quesadilla. Cook the quesadillas on one side until golden, moderating the heat as needed, pressing lightly with a spatula to compress and flatten a bit, if desired. Carefully flip the quesadillas with the spatula and cook on the other side until the tortilla is golden and the filling and cheese is hot and melted.

Cut into triangles and serve immediately. (Or keep the cooked quesadillas warm on a baking sheet in a 175-degree oven until ready to serve.)


Serve with your choice of sour cream, pico de gallo, salsa or guacamole.

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