Chicken Quesadillas
This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate, and a King Arthur Baking affiliate, I earn from qualifying purchases.
Chicken Quesadillas is a yummy recipe I like to make for our family when I don’t have a lot of time. Quick and easy and so delicious!
(Post modified with new photos on 4/26/22.)
Crispy, fried bacon. Tender, moist chicken. Fried just right and seasoned with green bell peppers, onions. This mixture alone makes our kitchen smell delightful!
Ingredients Needed to Make Chicken Quesadillas
- thick sliced bacon (cooked and crumbled)
- boneless, skinless chicken breast (sliced to 1/2-inch pieces)
- extra virgin olive oil
- green bell pepper (and/or red bell pepper)
- sweet onion
- kosher salt
- freshly ground black pepper
- Monterey Jack cheese
- medium flour tortillas.
Instructions for Making This Recipe
Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare Your Ingredients
Using a knife and cutting board, slice the chicken into 1/2-inch pieces.
It’s always a good idea to use separate cutting boards for meats and vegetables or fruits.
On a second cutting board dice the green bell pepper and sweet onion into small pieces.
If you want to add a red or yellow bell pepper to the mix, that’s perfectly fine, too. Use the vegetables you have available.
Grate the Monterey Jack cheese.
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 and Assemble the Quesadillas
In the same skillet, cook prepared chicken in olive oil until lightly browned.
Add diced bell peppers and onion. Cook until tender. Season with kosher salt and freshly ground black pepper. Sprinkle crumbled bacon over the mixture. Cover with cheese to melt.
On a lightly greased griddle on medium-low heat, cook 2 tortillas at a time, placing 1 or more cups of the chicken mixture on half of the tortilla. Fold and turn on griddle until the other side is golden brown.
Get your griddle nice and hot. Pour a little bit of oil on the griddle and place flour tortillas in the oil. Kinda smoothing them in the oil with your hand. Let this cook for a minute or two, and then add your chicken mixture on half of the tortillas.
That’s it. Easy Peasy. This recipe will serve 4-6 people.
Chicken Quesadillas – Time-Saving Tip
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.
Serve Chicken Quesadillas with your favorite Salsa, Guacamole Dip, and/or Queso and chips. Oh, and this dinner goes amazingly well with Margaritas. See my recipe for that Here.
See more Mexican Recipe Ideas Here. Browse Main Dishes Here.
Chicken Quesadillas
Equipment
Ingredients
- 5 slices bacon cooked and crumbled
- 1 1/2 pounds boneless, skinless chicken breast sliced in 1/2-inch pieces
- 4 tablespoons Extra Virgin olive oil
- 1 1/2 cups green bell pepper diced
- 1 1/2 cups sweet onion diced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 oz. Monterey Jack shredded
- 6 medium flour tortillas See my Homemade Recipe Here.
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Using a knife and cutting board, slice the chicken into 1/2-inch pieces.
- On a second cutting board dice the green bell pepper and sweet onion into small pieces.
- Grate the Mozzarella or Monterey Jack cheese with a coarse box grater.
- In a large skillet, cook bacon until brown and crisp. Remove from skillet and drain on paper towels. When cooled, crumble into small pieces.
Prepare the Quesadillas
- In the same skillet, cook prepared chicken in olive oil until lightly browned.
- Add diced bell peppers and onion. Cook until tender. Season with kosher salt and freshly ground black pepper.
- Sprinkle crumbled bacon over the mixture. Cover with cheese to melt.
- On lightly greased griddle on medium-low heat, cook 2 tortillas at a time, placing 1 or more cups of chicken mixture on half of the tortilla.
- Fold and turn on griddle until other side is golden brown. Serves 4-6.
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.