Classic Chicken Quesadillas with Fresh Vegetables
Delicious and hearty chicken quesadillas filled with fresh vegetables and melted cheese, perfect for a quick meal or snack.
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Ingredients
Yields 4 servings
- (2 cups) cooked chicken, shredded
- (1 cup) bell peppers, diced
- (1 cup) onion, diced
- (1 cup) corn, frozen or fresh
- (1 teaspoon) cumin
- (1 teaspoon) chili powder
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (4) large flour tortillas
- (2 cups) shredded cheese (cheddar or Monterey Jack)
- (2 tablespoons) olive oil
- (1/4 cups) fresh cilantro, chopped (optional)
- Sour cream and salsa for serving (optional)
Instructions
- 1
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- 2
Add 1 cup of diced onion and 1 cup of diced bell peppers to the skillet. Sauté for 5 minutes until softened.
- 3
Stir in 2 cups of shredded chicken, 1 cup of corn, 1 teaspoon of cumin, 1 teaspoon of chili powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for another 3-4 minutes until heated through.
- 4
Remove the chicken mixture from the skillet and set aside.
- 5
Wipe the skillet clean and add 1 tablespoon of olive oil over medium heat.
- 6
Place 1 large flour tortilla in the skillet. Sprinkle 1/2 cup of shredded cheese evenly over half of the tortilla.
- 7
Spoon 1/4 of the chicken and vegetable mixture over the cheese, then fold the tortilla in half to cover the filling.
- 8
Cook for 3-4 minutes until the bottom is golden brown, then carefully flip and cook for another 3-4 minutes until the other side is golden and the cheese is melted.
- 9
Repeat the process with the remaining tortillas and filling.
- 10
Cut each quesadilla into wedges, sprinkle with chopped cilantro (if using), and serve with sour cream and salsa on the side.
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