Spicy Chicken Quesadilla Recipe

A Tex-Mex fave that's just as bueno as an entrée as a starter/shareable. Sliced chicken tucked into a folded flour tortilla along with shredded Monterey Jack cheese, and grilled onions and peppers, cooked until golden brown on the outside and gooey goodness on the inside. Served with guacamole, salsa and/or pico de gallo, sour cream, and pickled jalapeños.

 Prep Time: 10 min. | Cook Time: 10 min.


Serving Amount – 2 Servings



8 oz.Original Philly® Chicken Sandwich Slices, 4 oz
2 TbspOlive Oil
1Large Onion, cut in half and then into slices
1Red Bell Pepper, seeded and sliced
1Yellow Bell Pepper, seeded and sliced
1Green Bell pepper, seeded and sliced
12Large Flour Tortillas
12 Tbspbutter, for frying
2 1/2 cupsgrated cheese (Monterey Jack is best)
Serve withGuacamole, Pico de Gallo, and/or Sour Cream

Step 1 - Heat 1 Tbsp Olive Oil in skillet on high heat.

Step 2 - Add Chicken to pan and brown while using a spatula to break apart meat. When chicken is cooked through remove and put to the side.

Step 3 - Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers are softer, 3 to 4 minutes. Remove and set aside.

Step 4 - Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet.

Step 5 - Build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.

Step 6 - When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.

Step 7 - Slice tortillas, and serve with guacamole, pico de gallo, or sour cream.

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