Quick and Cheesy Chicken Quesadillas with Smoky Red Pepper Crema

These chicken quesadillas are big on flavor and ready in just 15 minutes thanks to a few clever kitchen shortcuts. We start with pre-cooked chicken breasts, which are sliced and sautéed with scallions and a Southwest spice blend to create a zesty filling. The mixture is layered onto tortillas with two kinds of cheese-pepper jack for heat and Monterey Jack for creamy melt-then broiled until golden and gooey.

Each quesadilla is finished with a drizzle of hot sauce and paired with a smoky red pepper crema for dipping. It’s an easy, satisfying meal that proves a good thing can get even better.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

9 ounce Standard Meat™ Cast-Iron Seared 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. Adjust oven rack to top position and heat broiler to high. Line a baking sheet with foil. Wash and dry scallions; trim and thinly slice, separating whites from greens.
2. Pat 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 chicken, scallion whites and Southwest spice blend. Cook until chicken is warmed through and scallions are slightly softened, 2-3 minutes. Season with salt and pepper.
3. Rub one side of each tortilla with a drizzle of vegetable oil. Place tortillas oiled-side down on prepared baking sheet. Evenly sprinkle pepper Jack onto one half of each tortilla. Top with chicken mixture, then sprinkle with Monterey Jack. Fold tortillas in half to form quesadillas.
4. Broil quesadillas on top rack until golden brown, 1-2 minutes per side. Cut into wedges and divide between plates. Sprinkle with scallion greens and drizzle with hot sauce if desired. Serve with smoky red pepper crema on the side.

Recipe Tips

FAQ

Can I use leftover rotisserie chicken instead of pre-cooked chicken breasts?

Yes, shredded rotisserie chicken works great. Just skip the slicing step and warm it through with the spices.

Can I make these quesadillas in a skillet instead of broiling?

Absolutely. Cook in a lightly oiled skillet over medium heat for 2-3 minutes per side until golden and cheese is melted.

What can I substitute for smoky red pepper crema?

Mix sour cream with a pinch of smoked paprika and a dash of hot sauce for a quick alternative.