Quick and Cheesy Chicken Quesadillas with Smoky Red Pepper Crema

These chicken quesadillas are the ultimate quick dinner solution, coming together in just 15 minutes with a few smart shortcuts. We start with pre-cooked chicken breasts, sliced and sautéed with scallions and Southwest spices for a zesty filling. The mixture is layered onto flour tortillas with pepper jack and Monterey Jack cheese, then pan-toasted until golden and gooey.

Each quesadilla gets a drizzle of hot sauce and is served alongside a smoky red pepper crema for dipping. It’s a simple, satisfying meal that delivers big flavor with minimal effort.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

9 ounce Fully Cooked Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillasView 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 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the scallions. Trim and thinly slice them, separating the white parts from the green tops.
2. Pat the chicken dry with paper towels. Thinly slice crosswise into strips. Heat a drizzle of olive oil in a medium pan over medium-high heat. Add the chicken, scallion whites and Southwest spice blend. Cook until the chicken is warmed through and the scallions are slightly softened, about 2-3 minutes. Season with salt and pepper. Remove from the pan and set aside. Wipe the pan clean.
3. Place the tortillas on a clean work surface. Sprinkle the pepper jack cheese evenly over one half of each tortilla. Top with the chicken mixture, then sprinkle with Monterey Jack cheese. Fold the tortillas in half to form quesadillas. Heat a large drizzle of vegetable oil in the same pan over medium heat. Add the quesadillas and cook until the tortillas are golden brown and the cheese is melted, about 3-4 minutes per side. (Work in batches if needed.)
4. Cut the quesadillas into wedges and divide between plates. Sprinkle with the scallion greens and drizzle with hot sauce if desired. Serve with the smoky red pepper crema on the side for dipping.

Recipe Tips

FAQ

Can I use fresh chicken instead of pre-cooked?

Yes, but you’ll need to cook the chicken thoroughly first. Slice it thin and sauté until no longer pink, then proceed with the recipe.

What can I use instead of smoky red pepper crema?

You can substitute with sour cream mixed with a pinch of smoked paprika and a dash of hot sauce or use your favorite store-bought crema.

How do I prevent the quesadillas from getting soggy?

Make sure the chicken filling isn’t too wet and cook the quesadillas over medium heat until the tortillas are crispy and golden.