Pepper Jack Chicken Quesadillas

$- Chicken and Seasoning - 2 boneless chicken breasts, diced into bite-sized pieces - 1 tablespoon extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and black pepper, to taste - Cheese and Tortillas - 1 cup pepper jack cheese, finely shredded - 4 large flour tortillas (preferably whole wheat for extra flavor) - Vegetables - ½ cup assorted bell peppers, thinly sliced (use red, yellow, and green for a colorful mix) - ½ cup red onion, thinly sliced - Garnishes and Optional Sides - ¼ cup fresh cilantro, roughly chopped (for garnish) - Salsa and sour cream (for serving, optional but recommended) Gathering these simple ingredients is the first step to a tasty meal. The chicken provides protein, while the spices add flavor. Pepper jack cheese gives a nice kick. Fresh veggies add crunch and color. Don’t forget the cilantro for garnish and salsa for dipping! Each ingredient brings a special touch to your quesadillas, making them fun and delicious. Cooking the Chicken with Spices Start by heating 1 tablespoon of olive oil in a large skillet. Let it warm for about 1 minute. Next, add 2 diced chicken breasts. Season it with 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and salt and pepper to taste. Cook it for 7-10 minutes. Stir the chicken often. Make sure it is cooked all the way through, with no pink left. Sautéing the Vegetables Once the chicken is done, remove it from the skillet. Place it on a plate to keep warm. In the same skillet, add ½ cup of sliced bell peppers and ½ cup of sliced red onion. Sauté them for 3-4 minutes. You want them soft but still a bit crunchy. Combining Chicken and Vegetables Return the cooked chicken to the skillet. Mix it with the sautéed peppers and onions. Cook everything together for another 2-3 minutes. This helps all the flavors blend. Layering Ingredients on Tortillas Preheat a non-stick skillet over medium heat. Take one large tortilla and place it on the skillet. On one half, sprinkle a layer of pepper jack cheese. Use about ½ cup of cheese. Add a portion of the chicken and vegetable mix on top. Finish with another layer of cheese before folding the tortilla in half. Cooking Method for Perfect Quesadillas Cook the folded quesadilla for 3-4 minutes until the bottom is golden brown. The cheese should start melting. Carefully flip the quesadilla. Cook the other side for 2-3 minutes until it is golden brown too. Repeat this process for the rest of the tortillas. Cutting and Serving Once all the quesadillas are cooked, take them off the skillet. Cut each one into wedges. Presentation Suggestions Serve the quesadillas on a large platter. Arrange them in a fan shape for a fun look. Sprinkle extra cilantro on top for color. Add small bowls of salsa and sour cream on the side for dipping. - Importance of Seasoning Seasoning is key to great flavor. Use garlic powder, cumin, and smoked paprika. These spices add depth to your chicken. Sprinkle salt and black pepper to taste. Don’t be shy with the seasoning; it makes a big difference! - Ensuring Proper Cooking Temperature Cook your chicken over medium heat. This helps it cook evenly and stay juicy. If the heat is too high, the outside cooks too fast. You want the chicken cooked through without burning. - How to Store Leftover Quesadillas Store leftover quesadillas in an airtight container. Place parchment paper between each quesadilla to keep them from sticking. They last about 2-3 days in the fridge. - Reheating Methods To reheat, use a skillet for crispy quesadillas. Heat over medium-low heat for best results. You can also use a microwave, but this can make them soft. - Freezing for Future Meals Quesadillas freeze well! Wrap each one in plastic wrap, then place in a freezer bag. They can last up to 3 months. Thaw in the fridge before reheating. - Recommendations for Extra Spice Want more heat? Add jalapeños or a dash of hot sauce. You can mix these into the chicken while cooking. Adjust spice to your liking for a kick! - Substituting Ingredients for Dietary Needs Don't have chicken? Try black beans or tofu instead! You can also use dairy-free cheese for a vegan option. Whole wheat tortillas are a great choice for added fiber. {{image_4}} You can make cheese-only quesadillas by skipping the chicken. Just use more cheese. I like pepper jack for its nice kick. You can also add beans or other veggies. Black beans, corn, or spinach work great. They add fiber and flavor. Want to mix it up? Use different cheeses! Cheddar or mozzarella can change the taste. You can also try adding special sauces. A drizzle of chipotle sauce gives a smoky flavor. Salsa verde can add a fresh twist. If you're watching carbs, choose alternative tortillas. Look for cauliflower or almond flour tortillas. They are great for a healthier bite. Adjusting ingredients for a keto diet helps too. Use more cheese and less chicken. You can still enjoy this dish while keeping carbs low. - Calories per Serving: Each quesadilla has about 400 calories. - Protein, Fat, and Carbohydrate Content: You get around 25 grams of protein, 18 grams of fat, and 40 grams of carbs. - Benefits of Pepper Jack Cheese: This cheese adds a spicy kick. It also has calcium and protein. These help build strong bones and muscles. - Nutritional Value of Bell Peppers and Chicken: Bell peppers are rich in vitamins A and C. They support your immune system. Chicken is lean protein. It helps with muscle growth and repair. - Pairing with Salads or Sides: A fresh salad with greens and tomatoes works well. This adds fiber and nutrients. - Incorporating Healthy Salsas: Try fresh salsa with tomatoes, onions, and cilantro. It adds flavor and freshness to your meal. Can I make these quesadillas ahead of time? Yes, you can prepare the filling early. Cook the chicken and veggies, then store them in the fridge. When ready to eat, assemble and cook the quesadillas. What can I use instead of pepper jack cheese? You can use cheddar cheese for a milder taste. Monterey Jack is another great choice. Both melt well and taste delicious. How do I make quesadillas less greasy? Use less oil when cooking the chicken. Drain any excess oil after cooking. You can also use low-fat cheese for a lighter option. What's the best way to keep quesadillas crispy? Cook them on medium heat. This helps the cheese melt without burning the tortilla. Avoid overloading with fillings, as this can make them soggy. How do I know when my quesadilla is fully cooked? Check the color of the tortilla. It should be golden brown. You can also peek inside to see if the cheese has melted completely. Can I use whole wheat tortillas instead of flour? Yes, whole wheat tortillas work great. They add a nutty flavor and more fiber. Just ensure they are fresh for the best taste. What are some good chicken alternatives for this recipe? You can use cooked shredded chicken or even tofu for a vegetarian twist. Grilled shrimp or beans are also tasty options. You now know how to make tasty Pepper Jack chicken quesadillas. Start with fresh ingredients and follow simple steps for great flavor. Remember to store leftovers properly and explore fun variations. Each twist can make your meal exciting and healthy. Enjoy your cooking journey as you create delicious quesadillas suited to your taste. Let your kitchen be a place of fun and flavor!$

Get ready to spice up your mealtime with these delicious Spicy Pepper Jack Chicken Quesadillas! This easy recipe features tender chicken, vibrant bell peppers, and gooey pepper jack cheese, all wrapped in delightful tortillas. Perfect for a quick lunch or a fun dinner, this dish is sure to impress! Click through to explore the full recipe with step-by-step instructions and presentation tips that will make your quesadillas shine!

Print Recipe Pin Recipe

Ingredients

2 boneless chicken breasts, diced into bite-sized pieces

1 tablespoon extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and black pepper, to taste

1 cup pepper jack cheese, finely shredded

4 large flour tortillas (preferably whole wheat for extra flavor)

½ cup assorted bell peppers, thinly sliced (use red, yellow, and green for a colorful mix)

½ cup red onion, thinly sliced

¼ cup fresh cilantro, roughly chopped (for garnish)

Salsa and sour cream (for serving, optional but recommended)

Instructions

Heat the olive oil in a large skillet over medium heat for about 1 minute until it shimmers slightly.

Add the diced chicken to the skillet. Season it with garlic powder, cumin, smoked paprika, salt, and black pepper. Sauté the chicken for approximately 7-10 minutes, ensuring it cooks thoroughly until there is no pink left, stirring occasionally for even cooking.

Once the chicken is cooked, remove it from the skillet and transfer it to a plate, keeping it warm while you prepare the vegetables. In the same skillet, add the sliced bell peppers and red onion. Sauté for 3-4 minutes, allowing them to soften but retain some crunch.

Return the cooked chicken to the skillet with the sautéed bell peppers and red onion. Stir everything together, cooking for another 2-3 minutes until the mixture is heated through. Remove the skillet from the heat.

Preheat a separate non-stick skillet or griddle over medium heat.

Place one tortilla onto the preheated skillet. On one half of the tortilla, sprinkle a generous layer of shredded pepper jack cheese. Top this with a portion of the chicken and vegetable mixture, and finish with another layer of cheese before folding the tortilla in half.

Cook the folded quesadilla for 3-4 minutes, or until the bottom is beautifully golden brown and the cheese starts to melt. Carefully flip the quesadilla and cook the other side for an additional 2-3 minutes or until it’s equally golden brown.

Repeat the cooking process with the remaining tortillas, ensuring you maintain the same steps for consistency.

After all the quesadillas are cooked, cut each into wedges and garnish with freshly chopped cilantro. Serve with small bowls of salsa and sour cream on the side for dipping.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

- Presentation Tips: Serve the quesadillas on a large, colorful platter, arranged in a fan shape for an eye-catching display. Sprinkle extra cilantro over the top for a fresh touch and place small dipping bowls of salsa and sour cream at strategic points on the platter for easy access.