Add a touch of Southwestern flavor to classic chicken quesadillas using a blend of chili powder, seasonings and more for preparing your grilled chicken and vegetables for a layer of melted Shredded Pepper Jack Cheese between a hearty flour tortilla that brings all the savory flavors in this meal together.

South Western Chicken Quesadillas
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  1. 3 Tbsp. vegetable oil, divided
  2. 1 tsp. chili powder
  3. 1/2 tsp. ground cumin
  4. 1/2 tsp. salt
  5. 4 small (4 oz.) boneless, skinless chicken breast halves
  6. 1 red bell pepper, halved lengthwise, seeded
  7. 1 green bell pepper, halved lengthwise, seeded
  8. 4 slices (1/4-inch) red onion
  9. 8 (7 to 8-inch) flour tortillas
  10. 2 cups (8 oz.) Shredded Cheddar Jack Cheese or Shredded Pepper Jack Cheese
  1. Combine 2 Tbsp. oil, the chili powder, cumin and salt, mix well.
  2. Brush over both sides of chicken, bell peppers and onion slices.
  3. 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.
  4. Cut chicken and peppers into bite-sized chunks.
  5. Separate onion slices into rings.
  6. Brush remaining 1 Tbsp. oil over one side of each tortilla.
  7. Place 4 tortillas, oiled sides down, on cookie sheet.
  8. Combine chicken, vegetables and cheese; divide mixture over tortillas.
  9. Top with remaining tortillas, oiled sides up.
  10. Bake in a preheated 450°F oven for 6 minutes or until golden brown on bottom.
  11. Use a large spatula to turn quesadillas over.
  12. Continue baking until tops are golden brown, about 2 minutes.
  13. Cut into quarters.