Chicken Quesadillas

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There’s something so irresistible about a perfectly golden, cheesy, and savory Chicken Quesadilla.

This simple yet delicious Mexican-inspired recipe is a go-to for gatherings, whether you’re celebrating Cinco de Mayo, hosting a Super Bowl party, or just looking for an easy appetizer to share.

These quesadillas are packed with tender chicken, vibrant veggies, and gooey Monterey Jack cheese, all seasoned to perfection. Plus, their versatility means you can whip them up as full-sized servings or adorable mini quesadillas for a crowd.

Let’s dive in!

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Servings, Preparation and Cooking Time

• Servings: Makes 8 full-sized quesadillas
• Preparation Time: 15 minutes
• Cooking Time: 20 minutes

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Ingredients

• 4 cups shredded cooked chicken breast
• 4 teaspoons taco seasoning
• 1 teaspoon paprika
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced
• 4 cups freshly shredded Monterey Jack cheese
• 8 large flour tortillas
• 4 tablespoons unsalted butter
• Salt and pepper to taste

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How to Make Chicken Quesadillas

• Cook the Vegetables
  Heat 1 tablespoon of butter in a large skillet over medium heat. Add the sliced red bell pepper, green bell pepper, and onion. Sauté for 5-7 minutes until the vegetables are tender and slightly caramelized.
• Add the Chicken
  Push the vegetables to one side of the skillet. Add the shredded chicken to the other side and sprinkle with the taco seasoning, paprika, and a pinch of salt and pepper. Stir the chicken for 2-3 minutes until warmed through and well coated in spices. Mix the chicken and vegetables together in the skillet. Remove from heat.
• Assemble the Quesadillas
  Lay out the tortillas on a flat surface. Spread ½ cup of shredded cheese on one half of each tortilla. Spoon a portion of the chicken and veggie mixture over the cheese. Sprinkle an additional ¼ cup of cheese on top, then fold the tortilla over to create a half-moon shape.
• Cook the Quesadillas
  Heat ½ tablespoon of butter in a large nonstick skillet over medium heat. Place a folded quesadilla in the skillet and cook for 2-3 minutes on each side, until golden brown and the cheese is melted. Repeat with the remaining quesadillas, adding more butter as needed.
• Serve
  Slice the quesadillas into wedges or smaller triangles if serving as mini appetizers. Serve hot with your favorite dips like sour cream, guacamole, or salsa!

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Tips and Notes

• Mini Quesadillas: Use small tortillas and adjust the filling amounts for bite-sized appetizers perfect for parties.
• Cheese Options: While Monterey Jack melts beautifully, you can substitute with cheddar or a blend of Mexican cheeses for added flavor.
• Protein Swap: Try shredded pork, ground beef, or black beans as a tasty alternative to chicken.
• Vegetarian Option: Skip the chicken and load up on extra veggies like zucchini, mushrooms, or spinach.
• Serving Suggestions: Serve with a side of salsa verde, pico de gallo, or a creamy chipotle mayo dip for a spicy kick. Pair with a margarita or iced horchata for a complete Mexican-themed dinner or appetizer spread.

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There you have it—crispy, cheesy, and absolutely delicious Chicken Quesadillas!

Whether you’re preparing them as a fun Cinco de Mayo appetizer, an easy snack, or a crowd-pleasing Super Bowl party food, these quesadillas are a guaranteed hit.

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