Cheesy Chicken Quesadillas Recipe

If I had to eat the same meal every day (other than pasta) it would be chicken quesadillas. It’s about time I make them from scratch. The leftovers also make an amazing breakfast sandwich!

Cheesy Chicken Quesadillas

Ingredients

1/4 cup Salsa

2 tbsp. Olive Oil

2 tbsp. Fajita Mix

1/4 cup Sour Cream

2 1/2 cups Shredded Canadian Monterey Jack (Tex Mex/ any cheese you wish)

4 large Flour Tortillas or 8 medium ones

2 Onions

1 red bell pepper

1 Green Bell Pepper, diced/sliced

2 Tomatoes, diced

3 Chicken Breasts, Strips or Cubes

8 Strips of Bacon, cooked & crumbled

1 to 2 Avocados, Diced

2 Limes

Salt and pepper to taste

Instructions

You can either cut the onions and the bell peppers into long strips, or dice them. Cut the chicken breasts into strips or cubes, and place them in a bowl with 1 Tbsp. of fajita mix, salt and pepper.

In a large skillet, on medium-high heat, add the bacon and chicken. Cook until the bacon is fully cooked, and then remove it from the pan. The chicken will need a bit more time. Once the chicken is fully cooked (you shouldn’t see any pink), remove it and put it to the side.

If you don’t have time to cook the chicken or just want an easier version, you can use a full roast chicken from the supermarket. Just tear it in pieces!

Add the bacon to the pan. Once it is cooked to your liking, remove it from the heat and place it with the chicken. Once it has cooled, crumble it. Keep some of the drippings in the pan, then add the onion and cook it for a couple minutes until it is a bit translucent. Add the peppers and the other Tbsp. of fajita mix and mix well. Cook for a couple more minutes. Add the chicken and bacon back to the pan, mix everything together over the heat for another minute.

In another pan big enough to fit the tortillas, add a bit of butter. Without butter, the tortilla will end up sticking and you will have a hard time flipping it later on.

Add one tortilla.

Add a layer of shredded cheese then add a little bit of the chicken, onion and pepper mixture on top of the tortilla. Then add the crumbled bacon, diced tomatoes and avocados. Add another layer of cheese before you add another tortilla on top. Gently press it down.

Cook on each side (flipping once) until the tortillas are golden brown and the cheese has melted. Remove from the pan and cut it into quarters. Serve with sour cream, salsa and the slices of limes as a garnish.

Another variation, which is more authentic, is simply using one tortilla per quesadilla. You would place it in the pan and coat only half of it with the filling mixture. Then, fold the other half on top and gently press down. This way helps you keep the filling inside. Both methods work well.

Baking Option

Preheat oven to 400 °F.

On a nonstick baking sheet, place the tortilla and assemble it as instructed above.

Bake in the oven for about 5-6 minutes on each side, flipping it once. Keep an eye on it until it is golden brown and the cheese has melted. Cut chicken quesadillas into quarters and serve with the extra salsa and sour cream.