Chicken And Vegetable Quesadillas Recipe

Name: Chicken And Vegetable Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium boneless skinless chicken breast; 2 tablespoons olive oil; 1 small onion; 1/2 green bell pepper; 1/2 red bell pepper; 2 tablespoons olive oil; taco seasoning, powder; taco sauce; 1/2 cup shredded Mexican blend cheese; 4 small flour tortillas; nonstick cooking spray; 1 -2 ounce baby spinach leaves; salsa (etc. to dip) or guacamole (etc. to dip)

Servings: persons

1 medium boneless skinless chicken breast
2 tablespoons olive oil
1 small onion
1/2 green bell pepper
1/2 red bell pepper
2 tablespoons olive oil
taco seasoning, powder
taco sauce
1/2 cup shredded Mexican blend cheese
4 small flour tortillas
nonstick cooking spray
1 -2 ounce baby spinach leaves
salsa (etc. to dip) or guacamole (etc. to dip)

1
In a medium skillet, place 2 tbsp olive oil and chicken breast. Sprinkle chicken with a thin layer of taco seasoning, turn, and sprinkle the other side. Cook chicken completely through. Set aside.
2
Meanwhile, in a large skillet, saute peppers and onion in 2 tbsp olive oil until onions are golden and peppers are soft, about 15-20 minutes. (Optional: sprinkle vegetables with taco seasoning powder.) Remove vegetables from skillet and wipe down the skillet.
3
Shred the chicken in small pieces. Reheat the chicken in the medium skillet, adding taco sauce and stirring to mix thoroughly.
4
Spray the large skillet with non-stick cooking spray. Place 1 flour tortilla in skillet for 1-2 minutes until it is just beginning to brown. Set aside. Place another tortilla in the skillet. Layer shredded cheese, chicken in sauce, peppers and onions, and baby spinach leaves. Top with additional cheese and replace the first (toasted) tortilla on top.
5
Cook the quesadilla, pressing down with a spatula, until bottom tortilla is a bit brown and crispy and cheese is melted.
6
Repeat the previous two steps to make a second quesadilla.
7
Cut each quesadilla into quarters and serve with sour cream, salsa, or guacamole on the side.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium boneless skinless chicken breast, 2 tablespoons olive oil, 1 small onion, 1/2 green bell pepper, and more.

Yes, Chicken And Vegetable Quesadillas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Vegetable Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions