Championship Chicken Quesadillas (Printable)

Golden quesadillas filled with seasoned chicken, melted cheese, colorful peppers, served with creamy guacamole.

# What You'll Need:

→ For the Quesadillas

01 - 2 tablespoons olive oil
02 - 2 medium chicken breasts (about 10 ounces), boneless, skinless, cut into small cubes
03 - 1 teaspoon ground cumin
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1 medium red bell pepper, diced
10 - 1 small red onion, finely diced
11 - 1 cup shredded cheddar cheese
12 - 1 cup shredded Monterey Jack cheese
13 - 4 large flour tortillas (10-inch)
14 - 2 tablespoons unsalted butter

→ For the Guacamole

15 - 2 ripe avocados
16 - 1 small tomato, seeded and diced
17 - 1/4 small red onion, finely chopped
18 - 1 tablespoon fresh lime juice
19 - 2 tablespoons chopped fresh cilantro
20 - 1/2 teaspoon salt
21 - 1/4 teaspoon black pepper
22 - 1 small jalapeño, seeded and finely chopped (optional)

# Directions:

01 - In a medium bowl, toss the chicken cubes with cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until cooked through and lightly browned. Remove the chicken and set aside.
03 - In the same skillet, add the remaining olive oil. Sauté the red bell pepper and red onion for 3-4 minutes until softened. Add the chicken back in and stir to combine. Remove from heat.
04 - Place a tortilla on a clean work surface. Sprinkle one-quarter of the cheddar and Monterey Jack cheeses over half the tortilla. Top with one-quarter of the chicken and vegetable mixture. Fold the tortilla in half to cover the filling. Repeat with remaining tortillas and fillings.
05 - Melt 1/2 tablespoon butter in a clean skillet over medium heat. Cook each quesadilla for 2-3 minutes per side, pressing gently, until golden brown and cheese is melted. Add more butter as needed.
06 - While quesadillas cook, prepare the guacamole: In a bowl, mash the avocados with lime juice until mostly smooth. Stir in tomato, red onion, cilantro, salt, pepper, and jalapeño (if using).
07 - Slice the quesadillas into wedges and serve hot with guacamole on the side.

# Expert Tips:

01 -
  • The combination of melted cheddar and Monterey Jack creates the most incredible cheese pull that everyone loves
  • Homemade guacamole transforms this from ordinary takeout into something truly special
02 -
  • Do not overcrowd the skillet when cooking the chicken or it will steam instead of brown properly
  • Let the quesadillas rest for about 30 seconds after cooking so the cheese sets slightly
03 -
  • Use a cast iron skillet for the crispiest exterior and most even heating
  • Grate your own cheese instead of buying pre-shredded for better melting

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