Grilled Chicken Cheese Quesadilla (Printable)

A tasty Mexican dish with grilled chicken, melted cheese, sautéed peppers, and onions in a crispy tortilla.

# What You Need:

→ Filling

01 - 2 cups cooked grilled chicken breast, sliced or shredded
02 - 1 cup shredded cheddar cheese
03 - 1 cup shredded Monterey Jack cheese
04 - 1 red bell pepper, thinly sliced
05 - 1 small onion, thinly sliced
06 - 1 tablespoon olive oil
07 - ½ teaspoon ground cumin
08 - ½ teaspoon smoked paprika
09 - ¼ teaspoon salt
10 - ¼ teaspoon black pepper

→ Assembly

11 - 4 large (10-inch) flour tortillas
12 - 1 tablespoon butter or additional olive oil (for cooking)

# Directions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced bell pepper and onion; sauté for 4 to 5 minutes until softened. Stir in ground cumin, smoked paprika, salt, and black pepper. Remove vegetables from skillet and set aside.
02 - Wipe the skillet clean with a paper towel to remove any residual vegetable pieces or oil.
03 - Place one tortilla on a flat surface. On half of the tortilla, layer ½ cup grilled chicken, ¼ of the sautéed peppers and onions, ¼ cup shredded cheddar, and ¼ cup shredded Monterey Jack cheese. Fold the tortilla in half to enclose the filling. Repeat with remaining tortillas and fillings.
04 - Melt butter or drizzle olive oil in the skillet over medium heat. Cook each quesadilla for 2 to 3 minutes per side, pressing gently, until golden brown and cheese is melted.
05 - Transfer cooked quesadillas to a cutting board. Let rest for 1 minute, then slice into wedges and serve warm.

# Expert Advice:

01 -
  • The cheese melts into those golden, crispy edges while the chicken stays tender inside—it's that textural contrast that keeps you reaching for another bite.
  • You can have dinner on the table in under 30 minutes, which means it works for both lazy weeknights and when you're hosting friends.
  • The spiced peppers and onions add depth without requiring any exotic ingredients or complicated techniques.
02 -
  • Don't overcrowd the filling—too much and the cheese won't melt evenly, and the tortilla might tear when you fold it.
  • Medium heat is your sweet spot; high heat burns the tortilla before the cheese inside has a chance to melt, while low heat makes everything greasy instead of crispy.
03 -
  • Keep your skillet temperature steady at medium—use your hand to test the heat by holding it above the pan if you don't have a thermometer, and adjust the burner if you notice the tortillas browning too fast.
  • Shredding your own cheese from a block melts more smoothly than pre-shredded varieties, which have anti-caking agents that can make the texture grainy.
Go Back