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Chicken Quesadillas is a yummy recipe I like to make for our family when I don’t have a lot of time. Flour Tortillas filled with seared chicken, bell peppers and sweet onion, cheddar cheese, and BACON. Quick and easy and so delicious!
Recently, I made this recipe with Homemade Flour Tortillas. Oh my! They were so crispy and delicious! I highly recommend making your flour tortillas from scratch, if you have the time. Plus, I assembled the Quesadillas with the filling sandwiched between two tortillas rather than folding one in half. This is how a restaurant served them to me long ago, so I wanted to see which was easier to assemble.
They are both a little tricky to turn without loosing pieces of the filling, so I didn’t gain any knowledge there. But I preferred how the dish looked whole vs. halved.
Crispy, fried bacon. Tender, moist chicken. Seasoned with bell peppers and onions. This mixture alone makes my kitchen smell delightful!
Ingredients for Chicken Quesadillas
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Instructions for Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table. Preheat oven to 250°F.
Prepare the Ingredients
Using a knife and cutting board, slice the chicken into 1/2-inch pieces.
On a second cutting board dice the bell peppers and sweet onion into small pieces. Mince the garlic.
It’s always a good idea to use separate cutting boards for meats and vegetables or fruits. I like using green, red, and yellow bell peppers to add more color to the Quesadillas. If you have them, use them!
Using a handheld grater, shred the cheddar cheese.
Again, use the cheese you have available. Cheddar, Colby, Colby Jack, Pepper Jack, etc. As long as it melts, it’ll work.
Fry the Bacon
In a large skillet over medium-high heat, cook bacon until brown and crisp. Remove from skillet and drain on paper towels. When cooled, crumble into small pieces.
Time-Saving Tip
If you know in advance, cook up some extra bacon at breakfast and place the extra in the fridge. Then when it’s time to make dinner, the bacon is ready to go.
Cook Chicken and Vegetables
In the same skillet, cook prepared chicken in the bacon grease, adding 2-4 tablespoons of olive oil, if needed. Cook until lightly browned. Add diced bell peppers, sweet onion, and minced garlic. Cook until tender. Season with kosher salt and freshly ground black pepper.
Assemble and Brown the Quesadillas
Gather the chicken mixture, cooked bacon, shredded cheddar cheese, flour tortillas, and if desired, some fresh cilantro. Warm a griddle or large skillet over medium high heat until hot. Test griddle with a splash of water and if it sizzles, it’s ready.
When your griddle is nice and hot, pour a little bit of oil on the griddle and place flour tortillas in the oil. Kinda rotate them with your hand, so they are fully greased.
Cook two tortillas at a time, placing a cup or more of the chicken mixture on each tortilla. Add some bacon and sprinkle with grated cheese. Place another tortilla to top each Quesadilla. Allow to cook for 2-3 minutes until the bottoms are nicely browned. Then carefully turn the Quesadilla and brown the other side.
Alternately, you may place the chicken mixture, bacon, and cheese on half of a tortilla and then fold it, browning both sides. Either way works, so do whichever you prefer!
Place Quesadillas on a baking sheet and keep warm in preheated oven until ready to serve.
Garnish and Serve Quesadillas
To serve Chicken Quesadillas, place on a cutting board and slice into halves or quarters. Place on individual plates and garnish with Queso dip, Guacamole, shredded cheese, sour cream, salsa, and cilantro. Serve with your favorite corn tortilla chips.
This dinner goes amazingly well with Margaritas, too. See my recipe for that Here. This recipe will serve 4-6 people.
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Chicken Quesadillas
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 5 slices thick cut bacon (cooked and crumbled)
- 1 1/2 pounds boneless chicken breast (sliced in 1/2-inch pieces)
- 4 tablespoons Extra Virgin olive oil
- 1 1/2 cups green, red, and yellow bell peppers (diced)
- 1 1/2 cups sweet onion (diced)
- 2 tablespoons garlic (minced)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 oz. cheddar cheese (shredded)
- 12 medium flour tortillas (See my Homemade Recipe Here.)
Instructions
- Gather the ingredients so you have everything close at hand on the counter or table. Preheat oven to 250℉.
Prepare the Ingredients
- Using a knife and cutting board, slice the chicken breasts into 1/2-inch pieces.
- On a second cutting board dice the bell peppers and sweet onion into small pieces. Mince the garlic.
- Shred the cheddar cheese with a handheld grater.
Fry the Bacon
- In a large skillet, cook bacon until brown and crisp. Remove from skillet and drain on paper towels. When cooled, crumble into small pieces.
Cook Chicken and Vegetables
- In the same skillet, cook prepared chicken in the bacon grease, adding 2-4 tablespoons of olive oil, if needed. Cook until lightly browned.
- Add diced bell peppers, sweet onion, and minced garlic. Cook until tender. Season with kosher salt and freshly ground black pepper.
Assemble and Brown the Quesadillas
- Gather the chicken mixture, cooked bacon, shredded cheddar cheese, flour tortillas, and if desired, some fresh cilantro. Warm a griddle or large skillet over medium high heat until hot. Test griddle with a splash of water and if it sizzles, it’s ready.
- Cook two tortillas at a time, placing a cup or more of the chicken mixture on each tortilla. Add some bacon and sprinkle with grated cheese. Place another tortilla to top each Quesadilla. Allow to cook for 2-3 minutes until the bottoms are nicely browned. Then carefully turn the Quesadilla and brown the other side.
- Place Quesadillas on a baking sheet and keep warm in preheated oven until ready to serve.
Garnish and Serve
- To serve Chicken Quesadillas, place on a cutting board and slice into halves or quarters.
- Place on individual plates and garnish with your favorite Mexican toppings. Serve with corn tortilla chips. Serves 4-6.
Notes
Nutrition
Hi Deborah! This recipe is similar to the quesadillas I make, so I thought it would be fun to give it a try. Excellent, a nice easy lunch for Rick and I. Thanks for sharing. I’ll try another recipe soon. 🙂
Hi Carol! So nice to see you here! I’m glad you tried the recipe and enjoyed it. It’s one I like to make, especially in the summer months.