How to Make Ree's Easy Chicken Quesadillas

Ingredients

• 3 pieces Boneless Skinless Chicken Breasts (about 1.5 pounds, trimmed)
• 2 tablespoons Olive Oil (extra‑virgin, for sautéing)
• 1 teaspoon Salt (kosher or table salt)
• ½ teaspoon Black Pepper (freshly ground)
• 1 packet Taco Seasoning Packet (store‑bought, about 1 oz)
• 1 medium Onion (sliced for sauté, plus ¼ cup diced for pico)
• 1 piece Red Bell Pepper (sliced)
• 1 piece Yellow Bell Pepper (sliced)
• 1 piece Green Bell Pepper (sliced)
• 4 large Flour Tortillas (10‑inch, flexible)
• 2 cups Shredded Mexican Blend Cheese (or cheddar/mozzarella blend)
• 1 tablespoon Butter (softened, for pan)
• 1 cup Tomatoes (diced for pico)
• ¼ cup Cilantro (chopped for pico)
• 2 tablespoons Lime Juice (freshly squeezed)
• 1 small Jalapeño (seeded and diced for pico (optional heat))
• to taste Salt (for pico) (season pico de gallo)

Instructions

1. Preheat Pan and Add Oil

   Place a large skillet over high heat and drizzle 1 tablespoon of olive oil, letting it heat until shimmering.

   Time: PT2M

   Temperature: high

2. Season the Chicken

   Pat the chicken breasts dry, then season both sides with 1 tsp salt, ½ tsp black pepper, and the contents of one taco seasoning packet. Rub the seasoning into the meat.

   Time: PT2M

3. Cook the Chicken

   Add the seasoned chicken to the hot skillet. Cook 3‑4 minutes per side, or until the interior reaches 165°F (74°C) and the exterior is nicely browned.

   Time: PT8M

   Temperature: high

4. Rest and Chop Chicken

   Transfer the cooked chicken to a cutting board, let rest 2 minutes, then dice into bite‑size pieces.

   Time: PT3M

5. Slice Vegetables

   Thinly slice the onion and the red, yellow, and green bell peppers. Set aside.

   Time: PT5M

6. Sauté Vegetables

   Add the remaining 1 tablespoon olive oil to the skillet, lower heat to medium‑high, and sauté the onion and bell peppers until softened and lightly charred, about 4 minutes.

   Time: PT4M

   Temperature: medium-high

7. Combine Chicken and Veggies

   Return the diced chicken to the skillet, stir to combine, and cook an additional 2 minutes to re‑heat.

   Time: PT2M

   Temperature: medium-high

8. Prepare Pico de Gallo

   In a mixing bowl combine ¼ cup diced onion, 1 cup diced tomato, ¼ cup chopped cilantro, 2 tbsp fresh lime juice, diced jalapeño (if using), and salt to taste. Toss gently.

   Time: PT5M

9. Butter the Pan for Quesadillas

   Wipe the skillet clean, add 1 tbsp butter, and set heat to medium‑low. Allow butter to melt and coat the surface.

   Time: PT2M

   Temperature: medium-low

10. Assemble First Quesadilla

    Place one tortilla in the pan. Sprinkle ½ cup shredded cheese, a generous layer of chicken‑vegetable mixture, then another ½ cup cheese, and top with a second tortilla.

    Time: PT3M

    Temperature: medium-low

11. Cook First Side

    Cook until the bottom tortilla is golden brown and the cheese begins to melt, about 3 minutes.

    Time: PT3M

    Temperature: medium-low

12. Flip and Finish

    Carefully flip the quesadilla with a spatula or tongs. Cook the other side another 3 minutes until golden and the cheese is fully melted.

    Time: PT3M

    Temperature: medium-low

13. Repeat for Second Quesadilla

    Wipe the pan, add a little more butter if needed, and repeat steps 10‑12 for the remaining tortillas and filling.

    Time: PT8M

    Temperature: medium-low

14. Serve

    Slice each quesadilla into wedges, plate, and serve with the fresh pico de gallo on the side.

    Time: PT1M

Nutrition Facts

Calories

720

Protein

38 g

Carbohydrates

55 g

Fat

38 g

Fiber

6 g

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Breasts: Turkey breast strips
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Taco Seasoning Packet: Homemade taco blend
• Instead of Onion: shallots
• Instead of Red Bell Pepper: any color bell pepper
• Instead of Flour Tortillas: Corn tortillas for gluten‑free
• Instead of Shredded Mexican Blend Cheese: Vegan cheese
• Instead of Butter: Margarine, olive oil
• Instead of Tomatoes: canned diced tomatoes (drained)
• Instead of Cilantro: parsley
• Instead of Lime Juice: bottled lime juice
• Instead of Jalapeño: serrano pepper, red pepper flakes

Equipment Needed

• Large Skillet or Frying Pan
• Cutting Board
• Chef’s Knife
• Mixing Bowl
• Wooden Spoon or Spatula
• Tongs (optional)
• Plate or Cutting Surface for Assembled Quesadillas
• Measuring Spoons

Critical Steps — Do Not Skip

• Cooking chicken to 165°F (74°C) to ensure safety
• Searing the chicken until well‑browned for flavor
• Ensuring cheese melts before flipping the quesadilla
• Flipping the quesadilla without breaking the tortilla

Chef Tips from the Video

• Pat the chicken dry before seasoning for a better sear
• Add a pinch of smoked paprika to the taco seasoning for extra depth
• Use a mix of cheddar and Monterey Jack for a richer melt
• Let the assembled quesadilla sit 30 seconds before the first flip to allow the cheese to bind the layers

Troubleshooting

Storage

Refrigerator: Store cooked chicken, sautéed veggies, and pico de gallo in airtight containers for up to 3 days. Quesadillas reheat well in a skillet or toaster oven.

Freezer: Freeze assembled, uncooked quesadillas (wrapped tightly) for up to 2 months. Thaw before cooking.

Room temperature: Pico de gallo can sit at room temperature for up to 1 hour; otherwise refrigerate.

Make-Ahead Tips

• Season and grill the chicken a day ahead; store in the fridge
• Dice onions and peppers and keep in a sealed container
• Prepare pico de gallo up to 2 days in advance for deeper flavor

Frequently Asked Questions