Spicy Southwest Chicken Quesadillas
Indulge in the rich and creamy delight of shredded chicken, combined with spicy southwestern flavors, all wrapped up in a crispy, golden quesadilla. These mouthwatering quesadillas are perfect for a quick weeknight dinner or a fun party appetizer.
ingredients
- 2 cups cooked and shredded chicken breast
- 1 tablespoon olive oil
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1 jalapeño, seeds and ribs removed, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1/2 cup canned corn, drained
- 1/2 cup canned black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- Sour cream and salsa, for serving
steps
- 1.
Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, jalapeño, and garlic. Sauté until vegetables are tender.
- 2.
Add shredded chicken, chili powder, cumin, paprika, salt, and pepper to the skillet. Sauté for an additional 2-3 minutes, allowing flavors to meld together.
- 3.
Stir in corn, black beans, and cilantro. Remove from heat and transfer the chicken mixture to a bowl.
- 4.
Spread a layer of shredded cheddar cheese over half of each tortilla, then spoon the chicken mixture on top. Fold the tortilla in half, pressing gently.
- 5.
Heat a large non-stick skillet over medium heat. Cook each quesadilla for 2-3 minutes on each side, or until golden brown and cheese is melted.
- 6.
Cut each quesadilla into wedges and serve hot with sour cream and salsa.
Releated Recipes