Name: Chicken and Veggie Quesadillas
Ingredients: 1 lb Boneless, Skinless Chicken Breasts or Thighs: Cut into small, ½-inch cubes. Thighs offer more flavor and moisture, while breasts are leaner. You can also use pre-cooked rotisserie chicken (about 2-3 cups shredded) for a fantastic shortcut.; 1 Tablespoon Olive Oil (plus more for cooking quesadillas): For sautéing the chicken and vegetables. A good quality extra virgin olive oil adds a subtle fruity note.; 1 Medium Onion (about 1 cup, chopped): Yellow or white onions work well, providing a foundational aromatic flavor.; 2 Bell Peppers (any color, about 2 cups, chopped): A mix of red, yellow, and orange peppers adds sweetness, vibrant color, and a dose of vitamins. Green bell peppers can be used for a more savory, slightly bitter note.; 1 cup Corn Kernels (fresh, frozen, or canned, drained): Adds a lovely sweetness and pop of texture. If using frozen, no need to thaw first.; 1 cup Black Beans (canned, rinsed and drained): Provides a hearty, earthy flavor, plant-based protein, and fiber. Rinsing removes excess sodium.; 1 Packet (1 oz) Taco Seasoning OR 1 Tablespoon Chili Powder + 1 teaspoon Cumin + ½ teaspoon Garlic Powder + ½ teaspoon Onion Powder + ½ teaspoon Smoked Paprika + ¼ teaspoon Dried Oregano + Salt and Pepper to taste: The seasoning blend is crucial for that signature quesadilla flavor. A packet is convenient, but a homemade blend allows for customization.; ¼ cup Water or Chicken Broth: Helps to distribute the seasoning and create a slight sauciness for the filling.; 8-10 Large Flour Tortillas (8-10 inch diameter): These are the vessel for your delicious filling. Whole wheat tortillas can be used for added fiber.; 2-3 cups Shredded Cheese Blend (Mexican blend, Cheddar, Monterey Jack, or a mix): The glue that holds it all together! A good melting cheese is key. Use more or less to your preference.; Optional for Garnish & Serving: Sour cream, guacamole, salsa, pico de gallo, chopped cilantro, lime wedges.

Ingredients

Scale

1 lb Boneless, Skinless Chicken Breasts or Thighs: Cut into small, ½-inch cubes. Thighs offer more flavor and moisture, while breasts are leaner. You can also use pre-cooked rotisserie chicken (about 2–3 cups shredded) for a fantastic shortcut.
1 Tablespoon Olive Oil (plus more for cooking quesadillas): For sautéing the chicken and vegetables. A good quality extra virgin olive oil adds a subtle fruity note.
1 Medium Onion (about 1 cup, chopped): Yellow or white onions work well, providing a foundational aromatic flavor.
2 Bell Peppers (any color, about 2 cups, chopped): A mix of red, yellow, and orange peppers adds sweetness, vibrant color, and a dose of vitamins. Green bell peppers can be used for a more savory, slightly bitter note.
1 cup Corn Kernels (fresh, frozen, or canned, drained): Adds a lovely sweetness and pop of texture. If using frozen, no need to thaw first.
1 cup Black Beans (canned, rinsed and drained): Provides a hearty, earthy flavor, plant-based protein, and fiber. Rinsing removes excess sodium.
1 Packet (1 oz) Taco Seasoning OR 1 Tablespoon Chili Powder + 1 teaspoon Cumin + ½ teaspoon Garlic Powder + ½ teaspoon Onion Powder + ½ teaspoon Smoked Paprika + ¼ teaspoon Dried Oregano + Salt and Pepper to taste: The seasoning blend is crucial for that signature quesadilla flavor. A packet is convenient, but a homemade blend allows for customization.
¼ cup Water or Chicken Broth: Helps to distribute the seasoning and create a slight sauciness for the filling.
8–10 Large Flour Tortillas (8-10 inch diameter): These are the vessel for your delicious filling. Whole wheat tortillas can be used for added fiber.
2–3 cups Shredded Cheese Blend (Mexican blend, Cheddar, Monterey Jack, or a mix): The glue that holds it all together! A good melting cheese is key. Use more or less to your preference.
Optional for Garnish & Serving: Sour cream, guacamole, salsa, pico de gallo, chopped cilantro, lime wedges.

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Instructions

Prepare the Chicken (if using raw): Pat the chicken pieces dry with a paper towel. Season lightly with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate. If using pre-cooked rotisserie chicken, you can skip this step and add the shredded chicken in step 3.
Sauté the Vegetables: To the same skillet (add a touch more oil if needed), add the chopped onion and bell peppers. Sauté over medium heat for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and the onions are translucent.
Combine Filling Ingredients: Add the cooked chicken (or shredded rotisserie chicken), corn kernels, and rinsed black beans to the skillet with the sautéed vegetables. Stir to combine everything well.
Season the Filling: Sprinkle the taco seasoning (or your homemade spice blend) over the chicken and vegetable mixture. Add the ¼ cup of water or chicken broth. Stir thoroughly to ensure everything is evenly coated with the seasoning. Cook for another 2-3 minutes, allowing the flavors to meld and any excess liquid to evaporate slightly. The mixture should be moist but not overly wet. Taste and adjust seasoning if necessary (more salt, pepper, or a pinch of cayenne for heat). Remove the filling from the heat and set aside.
Assemble the Quesadillas: Lay a flour tortilla flat on a clean work surface. Sprinkle about ¼ to ⅓ cup of shredded cheese evenly over one half of the tortilla. Spoon a generous portion (about ½ to ¾ cup) of the chicken and veggie filling over the cheese on that same half. Try not to overfill, as this makes them difficult to flip and can lead to spillage. Sprinkle another layer of cheese (about ¼ cup) over the filling. Fold the other half of the tortilla over the filling to create a half-moon shape. Press down gently. Repeat with the remaining tortillas and filling.
Cook the Quesadillas: Heat a large, dry skillet, griddle, or comal over medium heat. You can add a tiny bit of olive oil or a light spray of cooking oil if your pan tends to stick, but often a dry pan works fine, especially non-stick. Carefully place one or two assembled quesadillas onto the hot skillet (do not overcrowd the pan).
Crisp and Melt: Cook for 2-4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese inside is completely melted and gooey. Use a wide spatula to carefully flip the quesadillas. Press down gently with the spatula as they cook to help them seal and to ensure even browning.
Cut and Serve: Once cooked, transfer the quesadillas to a cutting board. Let them rest for a minute or two before cutting them into wedges (usually 2 or 3 wedges per half-moon). This helps the cheese set slightly and prevents the filling from spilling out too much. Serve immediately with your favorite toppings and sides.

Nutrition

Serving Size: one normal portion
Calories: 550