Go Back

Chicken and Pepper Quesadillas

Crispy griddle-cooked chicken and pepper quesadillas filled with seasoned chicken, sweet bell peppers, onions, and plenty of melty cheese. Fast, flavorful, and perfect for weeknights or outdoor cooking.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 4
Calories 480 kcal

Equipment

  • 1 | Outdoor griddle or large skillet |
  • 1 | Spatula | for flipping
  • 1 | Mixing bowl | for seasoning chicken
  • 1 | Knife |
  • 1 | cutting board |

Ingredients
  

  • 1 | lb | boneless chicken breast | cubed
  • 1 | | red bell pepper | sliced
  • 1 | | green bell pepper | sliced
  • 1 | | yellow onion | sliced
  • 2 | tbsp | olive oil |
  • 1 | tsp | chili powder |
  • 1 | tsp | cumin |
  • 1/2 | tsp | smoked paprika |
  • 1/2 | tsp | garlic powder |
  • 1 | | salt and black pepper | to taste
  • 4 | | large flour tortillas |
  • 2 | cups | shredded Mexican cheese blend |

Instructions
 

  • Season cubed chicken with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
  • Preheat griddle or skillet over medium-high heat and add olive oil.
  • Cook sliced peppers and onions until softened and lightly charred.
  • Add seasoned chicken and cook until golden and done.
  • Mix chicken with the vegetables on the griddle.
  • Place a tortilla on the griddle, add cheese and filling to one half.
  • Fold the tortilla over, press gently, and cook until golden.
  • Flip and cook the other side until cheese melts and tortilla is crisp.
  • Slice and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on a hot skillet or griddle to restore crispiness.
Filling can be made ahead and refrigerated for 2 days.
Swap chicken for shrimp or steak if desired.