What's for Dinner: Traditional Chicken Quesadillas

These fajita-style quesadillas are really packed with flavor. You can adjust the heat level to your preference by cutting back on the chili peppers -- or by adding more!

Credit: Wen Zientek

Servings: 4


  • 1/4 cup onion, chopped
  • 1 small clove garlic, minced
  • 1/4 cup chopped bell pepper
  • 2 tablespoons vegetable oil plus additional oil for cooking quesadillas
  • 2 chili peppers, minced
  • 3 plum tomatoes, chopped
  • 1 1/2 cups cooked chicken
  • 8 flour tortillas
  • 2 cups shredded cheddar cheese
  • Salsa, for serving
  • Fat-free sour cream, for serving


In a medium heavy skillet over medium heat, saute the onion, garlic and bell pepper in 2 tablespoons of the oil until soft, about 3 minutes. Add the chili peppers and tomatoes and simmer for a few minutes more. Add the chicken and stir well to combine. Maintain on low heat while preparing the tortillas.

In another heavy medium skillet over medium-low heat, heat a thin layer of oil. Place a tortilla in the pan and sprinkle with 1/4 cup of the cheese. Add about a quarter of the chicken mixture and top with another 1/4 cup cheese. Cover with another tortilla and cook for 2 minutes, or until golden brown. Flip the quesadilla over and cook for an additional 2 minutes.

Remove from the heat and cut into wedges. Keep warm while frying the remaining quesadillas. Serve with salsa and sour cream.

Print this recipe.

You can keep your quesadillas warm in a toaster oven set on low heat. Shop for a toaster oven.

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