These Southwest Chicken Quesadillas are stuffed with juicy chicken, tasty cheese, and colorful veggies. They’re crispy on the outside and so cheesy on the inside!
I love making these for a quick meal. Plus, they’re fun to dip in salsa or guacamole. Who wouldn’t want cheesy goodness in every bite? 😋
Key Ingredients & Substitutions
Chicken: Use cooked chicken breast for a classic texture. You can substitute with rotisserie chicken or even shredded turkey if you’re short on time or prefer a different flavor.
Cheese: Cheddar and Monterey Jack are great for melting. If you want a tangy flavor, try pepper jack for a spicy kick, or a combination of mozzarella and gouda.
Tortillas: Flour tortillas hold together well and are soft. For a healthier option, use whole wheat or corn tortillas, keeping in mind that the texture will differ.
Veggies: Customize by adding more veggies like spinach, zucchini, or black beans. You can also swap out red bell pepper for green or yellow for a different taste!
Southwest Seasoning: If you don’t have it pre-mixed, a pinch of taco seasoning or a simple combo of cumin and chili powder works just fine!
How Do You Achieve a Perfectly Crispy Quesadilla?
The key to a crispy quesadilla is in the cooking method and timing. Here’s how you can get that delightful crunch:
- Ensure your skillet is hot before adding the quesadilla. It should sizzle as you place it down.
- Don’t overcrowd your skillet. Cook one or two at a time for even cooking.
- Use a mix of butter and oil for better browning and flavor. Butter adds richness while oil prevents burning.
- Keep the heat at medium; too high, and the outside will burn before the cheese melts. Flip gently to avoid spilling the delicious filling.
Letting it cool a minute before slicing helps to hold the fillings together too! Enjoy your cooking!
Southwest Chicken Quesadillas
Ingredients You’ll Need:
- 2 large flour tortillas
- 1 cup cooked chicken breast, diced or shredded
- 1/2 cup cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 1/4 cup red bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup corn kernels (fresh or frozen)
- 1 small jalapeño, seeded and finely chopped (optional for heat)
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon southwest seasoning (blend of chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper)
- 1 tablespoon olive oil or butter, for cooking
- Sour cream or guacamole, for serving (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 8 minutes to cook. Altogether, you’re looking at about 18 minutes from start to finish, making it a quick and tasty meal option!
Step-by-Step Instructions:
1. Prepare the Chicken Mixture:
In a medium bowl, take your cooked chicken and sprinkle it with the southwest seasoning. Mix well so that the chicken is fully coated in the seasoning. This gives it a great flavor!
2. Heat the Skillet:
Put a skillet on medium heat and add a little olive oil or butter. You will want this to be nice and hot before adding the quesadillas.
3. Assemble the Quesadilla:
Start with one flour tortilla on a clean plate or surface. Sprinkle half of the cheddar and Monterey Jack cheese evenly over the tortilla to create a cheesy base.
4. Layer the Fillings:
Next, add the seasoned chicken, diced red bell pepper, diced red onion, corn, jalapeño (if you’re using it), and chopped cilantro. Spread these ingredients evenly over the cheese layer.
5. Top it Off:
Add the remaining cheese on top, and then carefully cover everything with the second tortilla.
6. Cook the Quesadilla:
Gently transfer the quesadilla to your heated skillet. Let it cook for about 3 to 4 minutes until the bottom tortilla is golden brown and crispy.
7. Flip and Finish Cooking:
Using a large spatula, carefully flip the quesadilla over and cook the other side for another 3 to 4 minutes. You want the cheese to melt and the tortilla to turn crispy and browned.
8. Slice and Serve:
Once cooked, take the quesadilla out of the skillet and let it cool for a minute. Then, cut it into wedges with a sharp knife or pizza cutter.
9. Enjoy the Goodness:
Serve your tasty Southwest Chicken Quesadillas hot with some sour cream or guacamole on the side for dipping. Enjoy every cheesy bite!
Can I Use Raw Chicken Instead of Cooked?
While it’s best to use cooked chicken for this recipe, you can use raw chicken if you’re short on time. Just cook the diced chicken in the skillet first, seasoning it with the southwest spices before adding the other ingredients to the quesadilla.
Can I Make These Quesadillas Spicy?
Absolutely! Add more jalapeños or include diced green chilies for an extra kick. Additionally, using pepper jack cheese instead of cheddar can enhance the heat level!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the quesadillas in a skillet over medium heat until the cheese is bubbly and the tortillas are crispy again. You can also use a microwave but be aware it might make them a bit softer.
What Can I Use Instead of Flour Tortillas?
If you’re looking for a gluten-free option, corn tortillas work well! Just note that they may be a bit more fragile. Whole wheat tortillas are also a great, healthier substitute!
