Hey there, I want to share a dish that warms my heart every time I make it. One sunny afternoon, while picking up fresh chicken and crisp peppers from my local market, I remembered the simple meals from my childhood that filled my belly and heart with joy.
Every bite of these quesadillas brings back that cozy feeling, and I hope it does the same for you.
Tips & Variations
- Veggie Prep: Slice the peppers and onions evenly so they cook uniformly. Cook them just until tender to keep their crunch and natural sweetness.
- Substitutions: If you prefer a meatless version, swap the chicken for black beans or grilled portobello mushrooms. You can also add corn kernels for extra sweetness.
- Spice It Up: For a little kick, add a dash of hot sauce or some sliced jalapeños to the mix.
Serving Suggestions
I like to serve these quesadillas with a side of fresh salsa, a dollop of sour cream (or a dairy-free option), and a few slices of avocado. A sprinkle of extra cilantro on top makes it look even better on a colorful plate. Enjoy this meal warm with your favorite drink on a laid-back day.
Print
Chicken Quesadillas with Peppers: A Home-Cooked Delight
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb boneless, skinless chicken breast, cut into small pieces
- 2 bell peppers (1 red and 1 yellow), thinly sliced
- 1 small onion, thinly sliced
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper, to taste
- 2 tbsp olive oil
- 4 gluten-free tortillas (about 8 inches each)
- 1 1/2 cups shredded gluten-free cheese (cheddar or Monterey Jack work great)
- Juice of 1 lime
- A handful of fresh cilantro, chopped (optional)
Instructions
-
Season the Chicken:
In a bowl, toss the chicken pieces with salt, pepper, cumin, and chili powder. -
Cook the Chicken:
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chicken and cook until golden and fully cooked (about 6-8 minutes). Remove the chicken and set aside. -
Sauté the Veggies:
In the same skillet, add the sliced onion and bell peppers. Sauté for about 4 minutes until they start to soften but still keep a bit of crunch. Add the minced garlic in the last minute of cooking. -
Combine Chicken and Veggies:
Return the chicken to the skillet with the veggies. Squeeze in the juice of 1 lime and stir well. -
Assemble the Quesadillas:
Warm a clean skillet over medium heat. Place one tortilla in the pan, then sprinkle about 1/3 cup cheese on one half. Add a layer of the chicken and veggie mix, then sprinkle a little more cheese over the top. Fold the tortilla in half and cook for 2-3 minutes per side, until the tortilla is crispy and the cheese melts. -
Finish and Serve:
Repeat with the remaining tortillas. Let the quesadillas cool for a minute, then cut into wedges.
Notes
Marinate the chicken for 30 minutes for extra flavor. Serve with salsa and avocado.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450 per serving (approx.)
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
