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Chicken Quesadillas

By Paula Deen


Featured in:

Made with Love: Kids in the Kitchen

Difficulty: Easy

Prep time: 10 minutes

Cook time: 20

Servings: 4


  • 2 tablespoons olive oil
  • 1 green pepper, washed and sliced
  • 1 red pepper, washed and sliced
  • ½ red onion, thinly sliced
  • salt, to taste
  • black pepper, to taste
  • 1 package (2 tablespoons) taco seasoning
  • 1 pound boneless chicken breasts, sliced into strips
  • 8 medium flour tortillas
  • 2 cups Monterey Jack cheese, shredded
  • 2 cups cheddar cheese, shredded
  • avocado, sliced, for topping
  • green onions, thinly sliced, for topping
  • sour cream, for topping
  • salsa, for topping


In a large frying pan, heat 1 tablespoon olive oil over medium-high heat. Add peppers and onion and season with salt and pepper. Cook until soft, approximately 5 minutes, and transfer to a plate.

Pour taco seasoning into a small bowl and coat chicken on both sides with seasoning. Add 1 tablespoon oil to frying pan, cook chicken until golden brown and cooked through, and transfer to a plate.

Put 1 tortilla in frying pan, brown lightly on both sides, and top with one-fourth each of two cheeses, pepper and onion mixture, and chicken. Place second tortilla on top and cook 3 minutes per side, flipping stack over like a pancake. Repeat to cook all four quesadillas.

Slice each quesadilla into four triangles and serve with toppings.

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