Quesadillas With Chicken and Peppers

Tonight the chef made quesadillas, with optional chicken and red and green peppers. I didn’t venture near the stove, but here’s what I saw from the other side of the kitchen. You could use ham or beef instead of chicken, or just add vegetables. Ours were delicious!


  1. Grill the chicken and cut it into 1/2″ cubes. Meanwhile, dice the peppers into 1/2″ squares, and pan fry until soft. You can cook diced onions as well.
  2. In a large frying pan, over medium high heat, add a 10″ tortilla, buttered lightly on one side, butter side down.
  3. Top with a handful of shredded cheese (Monterey Jack is nice).
  4. Sprinkle with chicken and peppers, then a bit more cheese.
  5. Top with another buttered tortilla, butter side up.
  6. Heat for about 3 minutes, until the cheese is melted and the tortilla is brown.
  7. Flip over (carefully!) and cook for 2-3 minutes until the other side is brown.
  8. Remove from the pan and slice into 8 wedges. It’s easy to cut with a pizza wheel, if you have one.
  9. Serve with guacamole, salsa, sour cream or other sauces that you prefer.
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