Quick &Amp; Cheesy Chicken Quesadillas with Smoky Red Pepper Crema

These chicken quesadillas are the ultimate quick dinner solution. Using pre-cooked chicken breasts, you can have a flavorful, cheesy meal on the table in just 15 minutes. The filling is sautéed with scallions and Southwest spices, then layered with a blend of pepper jack and Monterey Jack cheese for that perfect gooey, melty texture.

Pan-toasted until golden and crispy, each quesadilla is served with a smoky red pepper crema that adds a delicious kick. It’s a simple, satisfying meal that feels like a treat any night of the week.

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Ingredients

2 unit Flour TortillasView 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

1 unit Fully Cooked Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Slice the fully cooked chicken breasts into thin strips. Thinly slice the scallions, separating white and green parts.
2. Heat 1 teaspoon of cooking oil in a large non-stick skillet over medium-high heat. Add the chicken strips, white parts of scallions and Southwest spice blend. Cook, stirring, until chicken is heated through and spices are fragrant, about 2-3 minutes. Season with salt and pepper to taste. Transfer to a plate and wipe the skillet clean.
3. In the same skillet, heat the remaining 1 teaspoon of oil over medium heat. Place one tortilla in the skillet. Sprinkle half of the pepper jack and Monterey Jack cheese evenly over the tortilla. Top with the chicken mixture, then the remaining cheese. Place the second tortilla on top.
4. Cook until the bottom is golden brown and the cheese begins to melt, about 2-3 minutes. Carefully flip the quesadilla using a spatula and cook until the other side is golden and the cheese is fully melted, another 2-3 minutes.
5. 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. Garnish with the reserved green scallion slices if desired.

Recipe Tips

FAQ

Can I use raw chicken instead of pre-cooked?

Yes, but you’ll need to cook it thoroughly before assembling the quesadilla. Season and cook raw chicken strips in the skillet until no longer pink, then proceed with the recipe.

What can I substitute for smoky red pepper crema?

You can make a quick crema by mixing sour cream with smoked paprika and a pinch of cayenne or use your favorite salsa or hot sauce.

Can I make these quesadillas ahead of time?

They are best served fresh, but you can reheat them in a dry skillet over medium heat to restore crispiness.