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Chicken Quesadilla

Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 4
Calories: 1025kcal


  • 4 Tbsp extra virgin olive oil divided
  • 1 tsp fresh lime juice
  • ½ tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper
  • 2 skinless boneless chicken breasts sliced into strips
  • 1 green bell pepper seeded and sliced into strips
  • 1 red bell pepper seeded and sliced into strips
  • 1 small onion peeled and sliced thinly
  • Salt and pepper to taste
  • 8 6-inch flour tortillas
  • 1 ½ cups shredded cheddar cheese
  • 1 ½ cups shredded Monterey jack cheese
  • 1 ripe avocado diced (optional)
  • 1 cup sour cream mixed with 2 chopped scallions for serving
  • 1 cup tomato salsa for serving


  • All ingredients ready? Let's begin!
  • In a glass baking dish or a resealable gallon baggie, place the chicken strips, 2 tablespoons of olive oil, lime juice, chili powder, cumin, oregano, salt, and pepper. Toss to coat well. Cover or seal and place the chicken in the refrigerator for 45 minutes.
  • Remove the chicken from the refrigerator and set it aside while you cook the peppers and onions.
  • In a large sauté pan over medium-high heat, warm 1 tablespoon of olive oil. Add the onions and peppers to the pan and cook until just wilted, approximately 5 minutes. Season with salt and pepper. Remove the peppers and onions to a platter or bowl.
  • Add the chicken to the pan and sauté until completely cooked through, stirring a few times, approximately 8 minutes. Transfer the chicken to a plate.
  • Reduce the heat to medium. Wipe the pan out with a paper towel. Add a small amount of the remaining olive oil to the pan.
  • Place a tortilla in the pan. Top it with 1/4 each of the onions and peppers, chicken, avocado, and cheese. Top with another tortilla. Cook until golden and the cheese has melted, approximately 3 minutes per side. Repeat until all the quesadillas are cooked. You can keep them in a warm oven until all are cooked and ready to serve.
  • Transfer the quesadillas to a clean cutting board and cut each into 4 wedges. Serve while warm with sour cream and salsa on the side.



Calories: 1025kcal | Carbohydrates: 49g | Protein: 54g | Fat: 70g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 0.01g | Cholesterol: 194mg | Sodium: 1879mg | Potassium: 1218mg | Fiber: 8g | Sugar: 10g | Vitamin A: 2754IU | Vitamin C: 72mg | Calcium: 793mg | Iron: 4mg