Wednesday, January 29, 2014

Chicken Quesadillas

This is another one of those dishes that I had once while out to eat and instantly loved it, so I decided to try and replicate it at home. Once you figure out what’s in something, it’s not too hard to make it at home, sometimes through some trial and error. There are probably many recipes for this out there, but this is what I’ve come up with; it’s easy and everyone loves it. You can also add chopped bacon to this if you'd like; we thought it tasted great without it, and didn't need the extra fat.

So, let’s get cooking!

Cut up the chicken breasts into narrow strips and then into small pieces, about ¼ to ½” cubes.

Sauté in a skillet over medium heat with 1 Tbl olive oil, sprinkled with the Cajun seasoning. I suggest using PepperMary’s Cajun Blend for excellent flavor and quality. Stir frequently.

While the chicken is cooking, dice the Vidalia onions and bell peppers. When I made this, I was out of sweet red peppers, so I had only the green, but I highly recommend using both if you have them. Peel and mince the garlic, or use a garlic press at the appropriate time, which is what I do.

When the chicken is done, transfer to a bowl or plate. Using the same skillet, sauté the onions and peppers, stirring frequently, about 4 minutes or so. Add the minced garlic and cook an additional 1-2 minutes.

Meanwhile, use a grater to shred the extra sharp cheddar and Monterey jack cheeses.

Remove the skillet from heat after you’ve added the garlic and sautéed the additional minute or two, and add the chicken. Stir well to combine.

Laying a tortilla down, spread 1/6th to 1/8th of the chicken/veggie mix on half of the tortilla.

Sprinkle 1/6th to 1/8th of each kind of shredded cheese on top of the chicken/veggie mixture. 1/6th would be ¼ c worth; 1/8th slightly less.

Fold the top of the tortilla down over, and place on a sheet pan.

Bake at 350° for about 15 minutes. Using a knife, or better yet, a pizza cutter, slice each quesadilla into 4 triangles. Serve with salsa and/or sour cream, if desired. We like both. Enjoy! ~TMMF

Chicken Quesadillas
   (serves 6-8)

3 chicken breasts
1 green bell pepper
1 red bell pepper
1 large onion
2 cloves garlic
1-2 tsp PepperMary Cajun Blend
3 Tbl oil, divided
1 ½  c shredded sharp cheddar cheese
1 ½  c shredded Monterey Jack cheese
6 -8 large tortilla wraps


  1. This sounds scrumdiddlyumptious!!! Gotta get me some chicken bursts......

  2. Omgoodness, this is one of those recipes that is so good, it makes you crave the taste, lol!