Skillet Chicken Quesadillas with Bell Pepper and Taco Sauce
Seasoned chicken, bell pepper, and melted cheese folded into flour tortillas and crisped in butter.
Equipment
- Large skillet
- Spatula
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb boneless skinless chicken breasts cut into 3/4 inch pieces
- ½ onion diced
- 1 bell pepper any color, diced
- 1 cloves garlic minced
- 1 tbsp taco seasoning about 1/2 packet
- ¼ cup taco sauce
- 4 tbsp unsalted butter divided for cooking
- 4 large flour tortillas
- 2 cup shredded Mexican cheese blend
- ½ cup sour cream for serving
- ½ cup salsa for serving
- ½ cup guacamole for serving
- 2 tbsp sliced jalapeno peppers for serving
- 2 tbsp fresh cilantro for garnish
Instructions
Cooking
- Cook the filling. Brown the chicken in olive oil, add the onion and pepper until soft and the chicken reaches 165 degrees F, then stir in garlic, seasoning, and taco sauce.
- Heat the butter. Melt 1 tbsp butter in a clean skillet over medium heat.
- Assemble. Layer cheese, filling, and more cheese on half a tortilla and fold.
- Crisp both sides. Cook 2 to 3 minutes per side until golden with melted cheese.
- Repeat and serve. Finish the rest and serve with sour cream, salsa, and guacamole.
Notes
Substitutions: Shredded rotisserie chicken can replace the raw chicken.
Tips: Do not overfill the tortillas, and keep the heat at medium.
Storage: Refrigerate for up to 3 days or freeze for up to 1 month.