Teresa's Recipes
Enhanced Pepper Jack Cheese and Chicken Quesadilla
Savor the irresistible blend of spicy pepper jack cheese and tender, seasoned chicken nestled within crispy flour tortillas. This mouthwatering dish is a fiesta of flavors, with vibrant bell peppers and zesty jalapenos adding a delightful crunch. Perfect for a quick weeknight dinner or a fun gathering with friends, these quesadillas bring a taste of the Southwest right to your kitchen. Did you know that quesadillas originated in Mexico in the 16th century? They were originally made with corn tortillas, and over time, the dish has evolved to include various fillings and flour tortillas, making it a beloved staple in many households.
Ingredients
- 4 large Flour tortillas
- 2 cups Cooked chicken breast, shredded
- 2 cups Pepper jack cheese, shredded
- 1 Green bell pepper, sliced
- 1 Red bell pepper, sliced
- 1 medium Onion, sliced
- 1 Jalapeno, sliced (remove seeds for less heat)
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 cup (for serving) Sour cream
- 1 cup (for serving) Salsa
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 550
- Fat: 27g
- Carbs: 45g
- Protein: 36g
- Sodium: 800mg
- Sugar: 4g
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced green and red bell peppers, onion, and jalapeno. Cook until the vegetables are softened, about 5 minutes.
- Stir in the shredded chicken, chili powder, cumin, salt, and black pepper. Mix well to combine and cook for another 2 minutes until heated through.
- Remove the skillet from heat and set the chicken and vegetable mixture aside.
- Place a tortilla on a clean surface. Sprinkle half of the shredded pepper jack cheese evenly on one half of the tortilla.
- Spread half of the chicken and vegetable mixture over the cheese, then fold the tortilla in half to cover the filling.
- Repeat the process with the remaining tortillas, cheese, and filling to make a total of four quesadillas.
- Heat a large skillet or griddle over medium heat. Place one quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted.
- Repeat with the remaining quesadillas, adjusting the heat as necessary to prevent burning.
- Cut each quesadilla into wedges and serve hot with a dollop of sour cream and a side of salsa.
Tips
- For an extra kick, consider adding a pinch of cayenne pepper or additional jalapenos.
- You can swap out the chicken for cooked shrimp or black beans for a vegetarian option.
- Pair these quesadillas with a side of guacamole for a creamy contrast.