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–+ servings
Chicken quesadillas
5 from 1 vote

Chicken Quesadillas

These smothered chicken quesadillas are made with a deliciously cheesy roux, shredded chicken and sautéed peppers and onions.
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Fat 41
Carbs 28
Protein 48
Yield 4

Ingredients

  • 1 lb. shredded chicken we used rotisserie chicken
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup 2% milk
  • 1 cup shredded pepper jack cheese
  • ½ teaspoon ground cumin
  • 1 teaspoon salt separated
  • 2 tablespoons avocado oil or olive oil separated
  • 1 small yellow onion thinly sliced
  • 1 large red bell pepper thinly sliced
  • 1 large yellow bell pepper thinly sliced
  • 2 teaspoons fresh lime juice
  • 3 tablespoons salsa
  • 1 cup monteray jack cheese shredded
  • 4 large 10-inch flour tortillas

Instructions

  • First, prepare your chicken. If you are using pre-shredded chicken, set the chicken aside. If you are baking your chicken or preparing it in the Instant Pot, do that now. When the chicken is shredded, place it into a large bowl and set aside.
  • Next, create a roux. Heat a medium saucepan over medium/high heat and add butter. Once melted, add the flour to the butter and whisk the two ingredients together. Cook the roux over heat for 1-2 minutes
  • Slowly add the milk to the saucepan, whisking constantly. Whisk until the cheese sauce has thickened.
    a person pouring milk into a pan.
  • Remove the sauce from the heat and add the pepper jack cheese to the saucepan and whisk the cheese into the sauce until melted. Add the cumin and ½ teaspoon of salt to the sauce and whisk to combine.
    a pan with cheese in it on a white background.
  • Pour the pepper jack cheese sauce over the shredded chicken and toss.
    a clear glass plate with a bowl of mashed potatoes.
  • Next, heat a large skillet over medium/high heat and add one tablespoon of olive oil to the skillet. When the oil is fragrant, add the onion to the skillet and sauté for 2 minutes. Add the sliced peppers and salsa to the skillet and season with the rest of the salt. Toss the ingredients together and sauté for 3-4 minutes or until the peppers are cooked but not mushy. Remove from heat and add the peppers to a mixing bowl.
    fried peppers in a frying pan on a white background.
  • Carefully wipe the skillet out with a paper towel and heat the skillet again over medium heat and add 1-2 teaspoons of oil to the pan. Place one tortilla in a skillet and add ¼ cup of shredded monterey jack cheese to the bottom of half of the tortilla. Place ⅓ cup of shredded chicken on top of the cheese, and then ¼ cup of peppers and onions over the chicken. Fold the other half of the quesadilla over all of the ingredients and press the quesadilla down with a spatula. Cook the quesadilla for 3-4 minutes or until the quesadilla is browned. Carefully flip the quesadilla over to the other side and cook for another 3-4 minutes or until brown.
    a tortilla is being cooked in a frying pan.
  • Repeat step 7 until all of the quesadillas are made.
  • Top your quesadillas with your favorite fixings.
    quesadillas on a plate with avocado and tomatoes.

Tips & Notes

  • You can use any shredded meat that you would like for this recipe.
  • If you don’t have 2% milk, any type of unsweetened milk will work.
  • We used large 10-inch flour tortillas but large burrito tortillas or medium sized tortillas will work, too.

Nutrition Facts

Calories: 679kcal | Carbohydrates: 28g | Protein: 48g | Fat: 41g | Fiber: 3g | Sugar: 7g