Quick Chicken Quesadillas with Smoky Red Pepper Crema

These cheesy chicken quesadillas are big on flavor and ready in just 15 minutes, thanks to a few simple kitchen tricks. We start with fully cooked chicken breasts, sliced and sautéed with scallions and Southwest spices for a zesty filling. Layered with pepper jack and Monterey Jack cheese between flour tortillas, then pan-toasted until golden and gooey, each quesadilla is finished with a drizzle of hot sauce and served with a smoky red pepper crema for dipping.

This recipe is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. The combination of melted cheeses, spicy chicken and smoky crema creates a flavor-packed meal that comes together in a flash.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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 and thinly slice crosswise into strips.
3. 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 out the pan.
4. Place the tortillas on a clean work surface. Sprinkle the pepper Jack cheese evenly onto one half of each tortilla. Top with the chicken filling, then sprinkle with Monterey Jack cheese. Fold the tortillas in half to form quesadillas.
5. 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. Depending on the size of your pan, you may need to work in batches.
6. Cut the quesadillas into wedges and divide between plates. Sprinkle with the scallion greens and drizzle with hot sauce if desired. Serve with smoky red pepper crema on the side.

Recipe Tips

FAQ

Can I use raw chicken instead of fully cooked?

Yes, but you’ll need to cook the raw chicken thoroughly before proceeding. Slice it thinly and cook in the pan until no longer pink, then follow the recipe as written.

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 for a similar smoky flavor.

Can I make these quesadillas ahead of time?

They are best served fresh, but you can prepare the filling in advance and assemble and cook the quesadillas just before serving.