Quick Chicken Quesadillas with Smoky Red Pepper Crema

These chicken quesadillas are big on flavor and come together in just 15 minutes thanks to a few simple kitchen tricks. We start with chicken breast strips, quickly sautéed with scallions and a Southwest spice blend to create a zesty filling. The mixture is layered onto flour tortillas with a combination of pepper jack and Monterey Jack cheese, then pan-toasted until perfectly golden and gooey.

Each quesadilla is served with a smoky red pepper crema for dipping, adding a creamy, slightly spicy finish. It’s a quick and satisfying meal that proves you don’t need a lot of time to make something delicious.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Thinly slice the scallions, separating white and green parts. Set the green parts aside for garnish.
2. Heat 1 teaspoon of cooking oil in a large non-stick skillet over medium-high heat. Add the chopped chicken breast, season with salt and pepper and cook until browned and cooked through, about 4-5 minutes.
3. Add the white parts of the scallions and the Southwest spice blend to the skillet. Cook for 1 minute, stirring constantly, until fragrant. Transfer the chicken mixture to a bowl and wipe the skillet clean.
4. Return the skillet to medium heat and add the remaining 1 teaspoon of oil. Place one flour tortilla in the skillet. Sprinkle half of the pepper jack and Monterey Jack cheese evenly over the tortilla. Spoon half of the chicken mixture over the cheese. Top with another layer of the remaining cheese, then place the second tortilla on top.
5. Cook until the bottom tortilla is golden brown and the cheese begins to melt, about 2-3 minutes. Carefully flip the quesadilla using a spatula and cook the other side until golden and the cheese is fully melted, another 2-3 minutes.
6. Transfer the quesadilla to a cutting board and let it rest for 1 minute. Cut into wedges. Serve with smoky red pepper crema for dipping and garnish with the reserved scallion greens.

Recipe Tips

FAQ

Can I use pre-cooked chicken?

Yes, you can use leftover or rotisserie chicken. Just shred or chop it and add it to the skillet with the scallions and spices to warm through.

Can I make these quesadillas in the oven?

Absolutely. Assemble the quesadillas on a baking sheet and bake at 400°F (200°C) for about 10 minutes, flipping halfway, until golden and crispy.

What can I substitute for the Southwest spice blend?

Mix together 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder and a pinch of cayenne pepper.