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Chicken Quesadillas

Chicken Quesadillas

Servings 3


  • 6 large flour tortillas
  • 2 tablespoons olive oil
  • 1 pound skinless, boneless chicken breasts
  • salt and pepper
  • 1/2 package taco seasoning mix
  • 1/2 large red onion cut in half and then sliced
  • 1-2 bell peppers any color, seeded and sliced into strips
  • 2 1/2 cups grated Monterey jack cheese
  • butter for frying

Pico de Gallo

  • 6 Roma tomatoes diced
  • 1 1/2 red onions diced
  • 1 cup fresh cilantro leaves chopped
  • 1 jalapeño finely diced
  • juice of 1 lime
  • salt to taste


  • Heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Chop or dice the chicken into bite-sized pieces. Sprinkle the chicken with salt, pepper, and taco seasoning. Add the chicken to the skillet and sauté until browned. Because the pieces are small, the chicken will be cooked through. Set aside.
  • Add the remaining 1 tablespoon olive oil to the skillet over medium-high heat. Slice onions and peppers, and add them to the skillet. Cook until the peppers are tender, 3 to 4 minutes. Remove and set aside.
  • Turn down the heat slightly to medium-low and melt 1/2 tablespoon of the butter in the skillet or griddle. Lay a flour tortilla in the skillet. Add grated cheese on the bottom tortilla, and then add the chicken and cooked peppers/onion mixture. Top with more grated cheese and cover with another tortilla.
  • When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat to make additional quesadillas.
  • Cut each quesadilla into wedges and serve with pico de gallo.

Pico de Gallo:

  • Dice tomatoes (using a serrated knife) and onions. Chop the cilantro.
  • Cut a jalapeño in half. With a spoon, scrape out the insides. For more spice, leave some of the white membranes. Dice the jalapenos very finely. Add all four ingredients to a large bowl.
  • Slice a lime in half and squeeze the juice into the bowl. Sprinkle with salt, and stir together until combined. Taste the pico de gallo and add more salt if needed.