Chicken quesadillas recipe with Mozzarella & Oaxaca Cheese

Ingredients

• 14 pieces Mini Sweet Peppers (diced; colorful; can substitute 2 bell peppers)
• 0.5 large onion White Onion (diced)
• 1 lb Chicken Breast (boneless, skinless; cut into strips)
• 1 tbsp Chili Powder (for spice blend)
• 0.25 tsp Ground Cumin (for spice blend)
• 1 tsp Ground Ancho Chili (optional; can use paprika or cayenne)
• 1 tsp Garlic Powder (for spice blend)
• 1 tsp Onion Powder (for spice blend)
• 1.5 tsp Kosher Salt (adjust to taste)
• to taste Black Pepper (freshly ground)
• 2 tbsp Olive Oil (extra virgin; for cooking and brushing tortillas)
• 1 cup Mozzarella Cheese (shredded)
• 1 cup Oaxaca Cheese (shredded by hand; semi‑hard, melts well)
• 4 pieces Flour Tortilla (large (8‑inch); brush one side with olive oil)
• 2 large pieces Tomatoes (diced; for pico de gallo (optional))
• 0.125 cup White Onion (for pico de gallo) (diced; optional)
• 0.25 cup Cilantro (chopped; optional)
• 1 tbsp Lime Juice (freshly squeezed; optional)
• to taste Salt (for pico de gallo) (optional)
• 0.25 cup Sour Cream (for serving; optional)

Instructions

1. Dice Peppers and Onion

   Dice the 14 mini sweet peppers (or 2 bell peppers) into small, uniform pieces. Dice half a large white onion the same size.

   Time: PT5M

2. Prepare Chicken

   Slice the 1 lb chicken breasts in half lengthwise, then cut into thin strips. Cut the strips crosswise into bite‑size pieces.

   Time: PT5M

3. Make Spice Blend

   In a small bowl combine 1 tbsp chili powder, ¼ tsp ground cumin, 1 tsp ground ancho chili (or paprika/cayenne), 1 tsp garlic powder, 1 tsp onion powder, and 1½ tsp kosher salt. Mix well.

   Time: PT2M

4. Season Chicken

   Place the chicken pieces in a bowl, sprinkle the spice blend over them, add a pinch of black pepper, and toss until every piece is coated.

   Time: PT1M

5. Cook Chicken

   Heat the skillet over medium‑high heat, drizzle 1 tbsp olive oil, and add the seasoned chicken. Sear, stirring occasionally, until the pieces turn golden‑brown and are cooked through.

   Time: PT8M

   Temperature: medium‑high

6. Sauté Onions and Peppers

   Reduce heat to medium, add another drizzle of olive oil if the pan is dry, then add the diced onion. Cook until translucent, about 3 minutes. Add the diced peppers and sauté for 2‑3 minutes until lightly softened.

   Time: PT5M

   Temperature: medium

7. Reheat Chicken with Veggies

   Return the cooked chicken to the skillet, stir to combine with the onions and peppers, and heat for another 2 minutes until everything is hot.

   Time: PT2M

   Temperature: medium

8. Shred Cheeses

   While the chicken finishes, shred the mozzarella and Oaxaca cheese by hand using a grater. Set aside.

   Time: PT4M

9. Assemble Quesadilla

   Brush one side of a flour tortilla with a thin layer of olive oil. Place the tortilla oil‑side down in the skillet, sprinkle a generous amount of the cheese mixture over half of the tortilla, add a scoop of the chicken‑vegetable mixture, then top with more cheese. Fold the tortilla over to create a half‑moon.

   Time: PT3M

   Temperature: medium‑low

10. Cook First Side

    Let the quesadilla cook for 2‑3 minutes until the underside is golden‑brown and the cheese starts to melt.

    Time: PT3M

    Temperature: medium‑low

11. Flip and Cook Other Side

    Using two spatulas, carefully flip the quesadilla and cook the other side for another 2‑3 minutes until both sides are crisp and the cheese is fully melted.

    Time: PT3M

    Temperature: medium‑low

12. Prepare Pico de Gallo (Optional)

    Combine diced tomatoes, 1/8 cup diced onion, 1/4 cup chopped cilantro, juice of ½ lime, and a pinch of salt in a bowl. Mix gently.

    Time: PT5M

13. Serve

    Transfer the cooked quesadilla to a plate, let it rest 1 minute, then cut into wedges. Serve with optional pico de gallo and a dollop of sour cream.

    Time: PT1M

Nutrition Facts

Calories

470

Protein

30 g

Carbohydrates

40 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Mini Sweet Peppers: red bell pepper, yellow bell pepper
• Instead of White Onion: yellow onion
• Instead of Chicken Breast: boneless skinless chicken thighs
• Instead of Chili Powder: taco seasoning
• Instead of Ground Cumin: cumin seeds, ground
• Instead of Ground Ancho Chili: paprika, cayenne pepper
• Instead of Garlic Powder: fresh minced garlic
• Instead of Onion Powder: granulated onion
• Instead of Kosher Salt: sea salt
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Mozzarella Cheese: monterey jack
• Instead of Oaxaca Cheese: mozzarella, queso asadero
• Instead of Flour Tortilla: corn tortilla
• Instead of Tomatoes: canned diced tomatoes
• Instead of Cilantro: parsley
• Instead of Lime Juice: lime zest + water
• Instead of Sour Cream: Greek yogurt

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Small Bowl
• Measuring Spoons
• Skillet
• Spatula
• Grater
• Plate (optional)
• Serving Plate (optional)

Critical Steps — Do Not Skip

• Season the chicken thoroughly with the spice blend
• Cook the chicken until fully golden and no longer pink
• Achieve a golden‑brown, crisp tortilla without burning
• Flip the quesadilla safely using two spatulas

Chef Tips from the Video

• Add a pinch of smoked paprika to the spice blend for extra depth.
• For extra crunch, sprinkle a few toasted pumpkin seeds inside the quesadilla.
• Serve with a squeeze of fresh lime for brightness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat.

Freezer: Wrap each assembled, uncooked quesadilla tightly in plastic wrap and foil; freeze up to 2 months. Cook from frozen, adding a few extra minutes.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Season and cook the chicken a day ahead; store in the fridge and reheat before assembling.
• Shred the cheeses and keep them in a sealed container.
• Assemble quesadillas, wrap tightly, and freeze; cook directly from frozen.

Frequently Asked Questions