Chicken-Vegetable Quesadillas Recipe

Name: Chicken-Vegetable Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large red bell peppers; 1 pound thin asparagus spears; 4 boneless, skinless chicken breasts; 1/2 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 3 tablespoons lemon juice; 1/4 cup mayonnaise; 2 garlic cloves, pressed; 1/3 cup chopped fresh basil; 2 tablespoons chopped green onions; 8 (10-inch) flour tortillas; 1 (11-ounce) package goat cheese

Servings: persons

2 large red bell peppers
1 pound thin asparagus spears
4 boneless, skinless chicken breasts
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
3 tablespoons lemon juice
1/4 cup mayonnaise
2 garlic cloves, pressed
1/3 cup chopped fresh basil
2 tablespoons chopped green onions
8 (10-inch) flour tortillas
1 (11-ounce) package goat cheese

1
Place bell peppers on an aluminum foil-lined baking sheet. Bake at 500u00b0 for 20 minutes or until peppers look blistered, turning once.
2
Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Slice peppers.
3
Coat asparagus with vegetable cooking spray; bake at 400u00b0 for 15 minutes.
4
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook chicken in a large, lightly greased nonstick skillet over medium heat until browned. Add lemon juice, and cook 5 minutes or until chicken is done. Slice.
5
Stir together remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, mayonnaise, and next 3 ingredients. Spread mixture evenly on 4 tortillas. Layer with roasted bell pepper, asparagus, chicken, and goat cheese. Top with remaining 4 tortillas.
6
Cook quesadillas in a large, lightly greased nonstick skillet over medium-high heat 2 minutes on each side or until browned. Cut into wedges.

1219

kcal

Calories

Fat

179

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 12 ingredients. The key ingredients include: 2 large red bell peppers, 1 pound thin asparagus spears, 4 boneless, skinless chicken breasts, 1/2 teaspoon salt, divided, and more.

Yes, Chicken-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-Vegetable Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions