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Crispy Chicken and Cheese Quesadillas Recipe Easy Homemade with Fresh Veggies

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A quick and easy recipe for crispy chicken and cheese quesadillas with fresh veggies, perfect for weeknight dinners or snacks. This recipe delivers a satisfying crunch and melty cheese with a fresh veggie twist.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450g), thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 4 large flour tortillas (10-inch / 25cm diameter)
  • 1 1/2 cups shredded cheddar cheese (about 170g)
  • 1 cup shredded Monterey Jack cheese (about 115g)
  • 1 small red bell pepper, thinly sliced
  • 1 small green bell pepper, thinly sliced
  • 1/2 cup corn kernels (fresh or frozen, thawed)
  • 1/4 cup chopped fresh cilantro (optional)
  • 1 small jalapeño, finely chopped (optional)
  • Sour cream or Greek yogurt (for serving)
  • Fresh salsa or pico de gallo (for serving)
  • Guacamole or sliced avocado (for serving)

Instructions

  1. In a medium bowl, toss the thinly sliced chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated.
  2. Heat a large non-stick skillet or cast iron pan over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove from skillet and set aside.
  3. While the chicken cooks, thinly slice bell peppers, chop jalapeño if using, and thaw corn if frozen. Mix veggies and cilantro in a small bowl.
  4. Lower heat to medium. Place one tortilla in the skillet. Sprinkle a layer of cheddar and Monterey Jack cheese evenly over half the tortilla. Add a layer of cooked chicken slices, then scatter fresh veggies on top. Add another thin layer of cheese. Fold tortilla in half carefully.
  5. Cook the quesadilla for about 3-4 minutes per side, pressing gently with a spatula to crisp the tortilla and melt the cheese inside. Look for a golden brown exterior and bubbling cheese.
  6. Remove from skillet, let rest for a minute, then slice into wedges. Repeat with remaining tortillas and filling.
  7. Serve hot with sour cream, salsa, and guacamole on the side.

Notes

If quesadillas brown too fast but cheese isn’t melting, lower the heat and cook more slowly. Don’t overload with filling to avoid tearing and difficulty flipping. For extra crispiness, brush tortillas lightly with melted butter or olive oil before cooking. Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months. Reheat in a hot skillet to maintain crispiness.

Nutrition

Keywords: crispy chicken quesadillas, cheese quesadillas, easy quesadilla recipe, homemade quesadillas, fresh veggies quesadilla, quick dinner, family meal

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