Ingredients

2 teaspoons chili powder

3/4 teaspoon kosher salt

1/2 teaspoon garlic powder

2 cups cooked diced or shredded chicken (about 2 medium breasts or 2 to 3 thighs)

1 tablespoon extra-virgin olive oil

1/2 yellow onion, diced

1 red bell pepper, diced

1 orange, yellow, or green bell pepper, diced (or 1 cup chopped veggies of choice: baby spinach, mushrooms, zucchini, etc.)

Hot sauce (optional)

1 1/4 cups shredded pepper Jack or Monterey Jack cheese (divided)

3/4 cup shredded sharp cheddar cheese (divided or additional pepper/Monterey Jack)

4 medium whole wheat tortillas

Oil, butter, or nonstick spray (optional for cooking the quesadillas)

Prepared salsa, for serving

Guacamole, for serving

Sour cream or plain Greek yogurt, for serving

Instructions

Step 1: In a small bowl, stir together the chili powder, kosher salt, and garlic powder. Place the cooked chicken in a separate medium bowl and sprinkle with half of the spice mixture. Stir to coat the chicken evenly. Set aside.

Step 2: Heat the olive oil in a large skillet over medium heat until shimmering. Add the diced onion and bell peppers (and any other vegetables except spinach). Sprinkle the remaining spice mixture over the veggies and stir to coat. Sauté, stirring occasionally, until the onion is translucent and starting to brown, and the peppers are crisp-tender, about 6 to 8 minutes. If using spinach, add it gradually, stirring until wilted. For extra heat, add a few dashes of hot sauce to taste. Transfer the cooked vegetables to the bowl with the chicken and mix well.

Step 3: Assemble the quesadillas by topping half of each tortilla with one-eighth of the pepper Jack cheese (about 2 1/2 tablespoons) and one-eighth of the cheddar (about 1 1/2 tablespoons). Spread one-quarter of the chicken and vegetable mixture evenly over the cheese. Sprinkle with another one-eighth of both cheeses. Fold the empty half of the tortilla over the filling, pressing gently. Repeat with remaining tortillas.

Step 4: Wipe out the skillet with a paper towel. Heat it over medium to medium-low heat and add a small amount of butter or oil if you want crispier quesadillas. Place one quesadilla in the skillet with the folded edge running down the center and the open edge outward. Fit a second quesadilla beside it in the opposite direction if space allows. Press down lightly with the back of a spatula. Cook until golden and crisp, about 4 minutes, adjusting heat as needed to avoid burning.

Step 5: Carefully flip the quesadillas and cook the other side for about 2 minutes until it is also golden and crisp. Remove from the skillet.

Step 6: Let the quesadillas cool on a cutting board for a few minutes or keep warm in a 200°F oven. Slice each into three wedges using a sharp knife or pizza cutter. Serve hot with salsa, guacamole, and sour cream or Greek yogurt.

Tips & Variations

Substitute vegetables based on what you have—spinach, mushrooms, or zucchini work well and add extra nutrients.

For extra smoky flavor, try adding a pinch of smoked paprika to the spice mix.

Use flour tortillas for a softer quesadilla or corn tortillas for a traditional touch.

If you prefer a milder quesadilla, swap pepper Jack for a milder cheese like mozzarella or mild cheddar.

FAQs

Can I use raw chicken for this recipe?

This recipe calls for cooked chicken. If using raw chicken, cook it thoroughly before preparing the quesadillas, then proceed with seasoning and assembling as directed.