American-Style Homemade Chicken and Pepper Quesadillas Recipe
In their American version, quesadillas are more of a party snack than a traditional Mexican dish: lots of cheese, mildly seasoned chicken, and colorful bell peppers. In the USA they’re often served cut into triangles as finger food for games and get-togethers with friends. The flavor is like a cross between grilled cheese sandwiches and skillet fajitas.
United States
Difficulty: Easy
🍿
Snack
🎉
Party
🌙
Supper
🌶️
Medium spicy
Salty
Umami
Spicy
Filling
Crunchy
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
4
Ingredients
- wheat tortillas medium, about 20 cm in diameter - 4 pieces
- chicken breast cut into thin strips - 250 g
- red bell pepper cut into thin strips - 0.5 pieces
- yellow bell pepper cut into thin strips - 0.5 pieces
- red onion thinly sliced - 0.5 pieces
- yellow cheese grated, well-melting, e.g. cheddar - 200 g
- vegetable oil for frying - 2 tablespoons
- tex-mex seasoning or a mix of paprika, cumin, and chili - 2 teaspoons
- salt or to taste - 0.5 teaspoons
- sour cream 18% for serving, optional - 100 g
Main Ingredient:
chicken
Preparation
- Cut the chicken into thin strips and mix with the tex-mex seasoning and salt.
- Heat 1 tablespoon of oil in a pan over medium heat. Add the chicken and fry for 6–8 minutes, stirring, until the meat is golden and completely white inside. Transfer to a plate.
- In the same pan, add the second tablespoon of oil, then the peppers and onion. Fry for 5–7 minutes, stirring, until the vegetables soften but still stay slightly crisp.
- Combine the vegetables with the chicken in the pan, mix, and cook for another 1–2 minutes so the flavors meld. Remove from the heat.
- Lay the tortillas out on the counter. On one half of each tortilla, sprinkle some cheese, add a portion of the chicken and vegetable mixture, then top with a little more cheese. Fold the tortillas in half to cover the filling.
- Heat a clean, dry pan over medium heat. Place one or two folded tortillas in the pan (depending on its size) and cook for 2–3 minutes on each side, pressing gently with a spatula, until the cheese inside is melted and the tortilla is golden and slightly crisp.
- Transfer the finished quesadillas to a cutting board and cut into triangles. Serve immediately, ideally with a dollop of sour cream.
Storage
In fridge:
2 days
Freezing:
Yes
Reheat leftover quesadillas in a dry pan or in the oven so the tortillas crisp up again. Store the filling and tortillas separately if you plan to eat them later—assembled quesadillas are best eaten fresh.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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