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Chicken Quesadillas

a sliced chicken quesadilla on a plate surrounded by sour cream, guacamole and pico de gallo for serving
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

  • 3 ½ tablespoons extra-virgin olive oil
  • 1 pound boneless, skinless chicken breasts, thinly sliced
  • 1 teaspoon kosher salt
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 small yellow onion, diced
  • 1 cup frozen or canned corn
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons chopped cilantro, optional
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded medium cheddar cheese
  • 6 (10-inch) flour tortillas
  • Sour cream, for serving
  • Guacamole, for serving
  • Pico de gallo, for serving

Method

  1. In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the chicken in a single layer. Season with salt and cook until browned all over, about 6 minutes. Add the bell peppers and onions and cook, stirring often, until peppers and onions have softened, about 4 minutes more.
  2. Add the corn, onion powder, garlic powder, smoked paprika, cumin, oregano, and black pepper. Cook, stirring continuously, until everything is coated and corn is warmed through, about 2 minutes. Stir in the cilantro, if using, and transfer to a large bowl.
  3. In a medium bowl, combine the Monterey Jack and cheddar cheese. On a clean work surface, top half of each tortilla with 3 tablespoons of cheese. Top with ½ cup chicken filling and spread out into an even layer. Top with 2 tablespoons of cheese and fold the tortilla over the filling.
  4. Wipe out the skillet from the filling. Heat ½ tablespoon olive oil over medium-low heat. Once the oil is glistening, add two quesadillas at a time. Cook until golden brown and crispy, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining quesadillas, adding ½ tablespoon oil as needed.
  5. Cut the quesadillas into thirds and serve with the sour cream, guacamole, and pico de gallo if using.