Quick and Cheesy Chicken Quesadillas with Smoky Red Pepper Crema

These chicken quesadillas are packed with flavor and come together in just 15 minutes. We start with tender chicken breast strips, sautéed with scallions and a Southwest spice blend for a zesty filling. The mixture is layered onto flour tortillas with a blend of pepper jack and Monterey Jack cheese, then pan-toasted until golden and gooey.

Each quesadilla is served with a smoky red pepper crema for dipping, adding a rich, smoky finish. It’s a quick and satisfying meal that’s perfect for busy weeknights.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

2 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

Instructions

1. Thinly slice the scallions, separating white and green parts.
2. In a medium skillet over medium-high heat, add a drizzle of oil. Cook the chicken breast strips with the white parts of scallions and Southwest spice blend until chicken is cooked through, about 5-7 minutes.
3. Remove chicken mixture from skillet and set aside. Wipe skillet clean.
4. Place one tortilla in the skillet. Sprinkle half the pepper jack and Monterey Jack cheese over the tortilla. Top with half the chicken mixture and a few green scallions. Fold the tortilla in half.
5. Cook over medium heat until golden brown on the bottom, about 2-3 minutes. Flip and cook until cheese is melted and second side is golden, another 2-3 minutes.
6. Repeat with remaining tortilla and filling.
7. Slice each quesadilla into wedges and serve with smoky red pepper crema for dipping.

Recipe Tips

FAQ

Can I use pre-cooked chicken?

Yes, you can use leftover cooked chicken or rotisserie chicken. Just shred or chop it and sauté with the scallions and spices until heated through.

What can I substitute for the smoky red pepper crema?

You can make a quick crema by mixing sour cream with smoked paprika and a little lime juice. Or use your favorite salsa or hot sauce.

Can I make these quesadillas in advance?

They are best served fresh, but you can assemble them ahead and cook just before serving. Leftover cooked quesadillas can be reheated in a skillet or oven.