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Pioneer Woman Chicken Quesadillas

Pioneer Woman Chicken Quesadillas - recipe card
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These chicken quesadillas are a hearty, cheesy weeknight favorite with perfectly seasoned, juicy chicken and a crispy, golden tortilla exterior. Paired with sautéed peppers and onions, they’re packed with flavor and made in a cast-iron skillet for a satisfying crunch in every bite.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (about 2 medium)
  • 1 tbsp olive oil, divided
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp black pepper, freshly ground
  • 1/2 medium onion, thinly sliced (about 1 cup)
  • 1/2 medium red bell pepper, thinly sliced (about 1/2 cup)
  • 1/2 medium green bell pepper, thinly sliced (about 1/2 cup)
  • 8 flour tortillas (8-inch, soft taco size)
  • 2 cups shredded Monterey Jack cheese (about 8 oz)
  • 1/2 cup sour cream, for serving
  • 1/2 cup salsa, for serving
  • Fresh cilantro, chopped, for garnish (optional)

Instructions

  1. Pat the chicken breasts dry with paper towels. This ensures a good sear and prevents steaming. In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, 1/2 teaspoon kosher salt, and black pepper. Rub the spice mixture evenly over both sides of the chicken.
  2. Heat 1/2 tablespoon of the olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat. When the oil shimmers and just begins to smoke, carefully add the chicken breasts. Cook for 5-6 minutes per side, without moving, until a golden-brown crust forms and the internal temperature reaches 165°F / 74°C. Transfer the chicken to a cutting board and let rest for 5 minutes.
  3. While the chicken rests, reduce the heat to medium and add the remaining 1/2 tablespoon of olive oil to the same skillet. Add the sliced onion and both bell peppers. Sauté, stirring occasionally, for 5-7 minutes until the vegetables are tender and starting to caramelize, with some golden edges. Season with a pinch of salt. Transfer to a plate and set aside.
  4. Wipe the skillet clean with a paper towel and return it to medium heat. Slice the rested chicken into thin strips or dice into small pieces. Place the chicken in a bowl and mix in a little of the accumulated juices from the cutting board to keep it moist.
  5. To assemble one quesadilla: lay one tortilla flat on a clean work surface. Sprinkle 1/4 cup of the shredded cheese evenly over half of the tortilla. Top the cheese with a quarter of the chicken, then a quarter of the sautéed vegetables. Sprinkle another 1/4 cup of cheese over the filling—this helps bind everything together and prevents the ingredients from falling out.
  6. Fold the empty half of the tortilla over the filling to form a half-moon shape. Press down gently to help it stay closed. Repeat with the remaining tortillas and filling to make 4 quesadillas.
  7. Place one quesadilla in the preheated skillet (medium heat) and cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy and the cheese is fully melted. Use a spatula to press down lightly while cooking. Do not overcrowd the pan—cook them one at a time for the best crispy texture.
  8. If you’re making multiple quesadillas, you can keep them warm in a 200°F / 93°C oven on a baking sheet while cooking the rest. Just place them in a single layer and cover loosely with foil to avoid over-drying.
  9. Once all quesadillas are cooked, transfer them to a cutting board and let rest for 1 minute. Use a sharp knife to slice each into 3-4 wedges.
  10. Serve immediately with sour cream, salsa, and a sprinkle of fresh cilantro if desired. The crisp exterior and gooey, cheesy interior are best enjoyed right away.

Notes

Storage: Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individually in plastic wrap and place in a freezer-safe bag for up to 2 months. Reheat in a toaster oven or in a skillet over medium heat for 3-4 minutes per side until hot and crispy, or in a 375°F / 190°C oven for 5-8 minutes. Avoid microwaving, as it will make the tortillas soggy.

Nutrition

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Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-quesadillas/