South Western Chicken Quesadillas

South Western Chicken Quesadillas

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  • 3 Tbsp. vegetable oil divided
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 4 small 4 oz. boneless, skinless chicken breast halves
  • 1 red bell pepper halved lengthwise, seeded
  • 1 green bell pepper halved lengthwise, seeded
  • 4 slices 1/4-inch red onion
  • 8 7 to 8-inch flour tortillas
  • 2 cups 8 oz. Shredded Cheddar Jack Cheese or Shredded Pepper Jack Cheese


  • Combine 2 Tbsp. oil, the chili powder, cumin and salt, mix well.
  • Brush over both sides of chicken, bell peppers and onion slices.
  • Grill chicken and vegetables over medium coals 5 minutes per side or until chicken is cooked through and vegetables are tender, transfer to chopping board.
  • Cut chicken and peppers into bite-sized chunks.
  • Separate onion slices into rings.
  • Brush remaining 1 Tbsp. oil over one side of each tortilla.
  • Place 4 tortillas, oiled sides down, on cookie sheet.
  • Combine chicken, vegetables and cheese; divide mixture over tortillas.
  • Top with remaining tortillas, oiled sides up.
  • Bake in a preheated 450°F oven for 6 minutes or until golden brown on bottom.
  • Use a large spatula to turn quesadillas over.
  • Continue baking until tops are golden brown, about 2 minutes.
  • Cut into quarters.
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