30-Minute Healthy Chicken Quesadillas
Golden tortillas stuffed with juicy chicken, colorful peppers, onions, creamy avocado, and melted cheese—these quesadillas are quick, filling, and full of flavor. A simple one-pan recipe that’s ready in under 30 minutes, perfect for busy weeknights or casual meals.
Equipment
- 1 large skillet (nonstick or cast iron)
- 1 Spatula
- 1 Sharp knife
- 1 Cutting Board
- 1 mixing spoon
Ingredients
- 6 Tbsp vegetable oil divided
- 2 bell peppers thinly sliced
- ½ onion thinly sliced
- 1 lb boneless skinless chicken breasts, sliced into strips
- ½ tsp chili powder
- ½ tsp ground cumin
- ½ tsp dried oregano
- ½ tsp kosher salt plus more to taste
- 4 medium flour tortillas
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
- 1 ripe avocado sliced
- 2 scallions thinly sliced
- Sour cream for serving
Instructions
- Sauté the Vegetables for Filling: Place a large skillet over medium-high heat and drizzle in about 1 tablespoon of oil. Once the oil shimmers, add the thinly sliced bell peppers and onions. Sprinkle with a small pinch of salt to draw out moisture and enhance their sweetness. Cook while stirring occasionally until the vegetables become soft, slightly caramelized at the edges, and fragrant, about 5 minutes. Transfer the cooked vegetables to a plate and set aside. This will form the base layer of flavor for your quesadillas.
- Cook the Seasoned Chicken Strips: Add another tablespoon of oil to the same skillet and keep the heat at medium-high. Place the sliced chicken strips into the pan and immediately season with chili powder, cumin, dried oregano, and ½ teaspoon of salt. Stir to coat the chicken well with the spices. Cook the strips, flipping occasionally, until they are lightly golden on the outside and no longer pink in the center, about 7–8 minutes. Remove the chicken from the skillet and set aside on a plate. Wipe the skillet clean with a paper towel so the next step starts fresh.
- Prepare the First Quesadilla: Pour about 1 tablespoon of oil into the cleaned skillet and reduce the heat to medium. Lay one tortilla flat in the pan. On one half of the tortilla, scatter a generous handful of shredded Monterey Jack and cheddar cheese, making sure the cheese reaches close to the edges (this helps seal it when folded). Layer on a portion of the cooked chicken, followed by some of the pepper-onion mixture, a few avocado slices, and a sprinkling of fresh scallions. Fold the empty half of the tortilla over the filling to form a half-moon shape.
- Toast Until Golden and Crispy: Let the quesadilla cook on the first side until the tortilla turns crisp and golden brown, about 2–3 minutes. Carefully flip it with a spatula, holding the top with your hand if needed to prevent fillings from falling out. Cook the second side for another 2–3 minutes until the tortilla is equally golden and the cheese inside has fully melted. Transfer the finished quesadilla to a cutting board.
- Repeat the Process for Remaining Quesadillas: Continue the same process with the remaining tortillas, oil, chicken, pepper-onion mixture, avocado slices, scallions, and cheeses. Work one at a time for the best results. Each quesadilla should come out crisp, gooey, and loaded with flavor.
- Slice and Serve Immediately: Once all quesadillas are cooked, use a sharp knife or pizza cutter to slice them into wedges. Arrange them on a serving plate, stack them for a hearty presentation, and serve hot with sour cream on the side for dipping. For extra flavor, you can also pair them with salsa or guacamole.
Notes
- Use a mix of cheeses for maximum flavor and stretch.
- Sautéing vegetables first gives them a sweet, smoky taste.
- Chicken strips cook quickly—avoid overcooking to keep them juicy.
- Wiping the skillet between steps keeps tortillas crisp, not greasy.
- Avocado slices add creaminess, but you can replace with guacamole.
- A pizza cutter makes slicing quesadillas easy and neat.
- Serve hot for the best gooey cheese texture.
