The Ultimate Chicken Quesadilla Meal Prep (Cook Once, Eat All Week!)
A comprehensive recipe for classic chicken quesadillas served with a fresh, homemade Pico de Gallo. The filling features seasoned, pan-seared chicken breast and sautéed onions and bell peppers. This savory mixture is layered with generous amounts of grated Monterey Jack cheese between two large flour tortillas and then fried in butter until golden, crispy, and perfectly melted. The accompanying Pico de Gallo is a simple, vibrant mix of diced tomatoes, onions, cilantro, and jalapeños with a squeeze of fresh lime juice.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 large quesadillas
- Category: Main Course
- Method: Sautéing, Pan-Frying
- Cuisine: Tex-Mex
Ingredients
- For the Quesadillas:
- 12 large flour tortillas
- 2 tablespoons olive oil
- 2 1/2 cups grated Monterey Jack cheese
- 2 pounds skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons taco or Cajun seasoning mix
- 1 large onion, cut in half and then into slices
- 1 green bell pepper, seeded and sliced into strips
- 1 red bell pepper, seeded and sliced into strips
- 1 yellow bell pepper, seeded and sliced into strips
- 12 tablespoons (1 1/2 sticks) butter, for frying
- For the Pico de Gallo:
- 12 Roma tomatoes
- 3 yellow or red onions
- 2 cups fresh cilantro leaves
- 2 to 3 jalapenos
- 1 lime
- Salt to taste
Instructions
- Make the Pico de Gallo: Dice equal quantities of tomatoes and onions. Roughly chop the cilantro. Finely dice the jalapenos (scraping out seeds and membranes for less heat). Combine these ingredients in a bowl. Squeeze in the juice from half a lime, sprinkle with salt, and stir to combine. Taste and adjust seasonings as needed.
- Cook the Chicken and Vegetables: Heat 1 tablespoon of olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper, and taco seasoning. Sauté the chicken over medium-high heat for about 4 minutes per side, until cooked through. Remove the chicken, let it cool slightly, and then dice it into cubes.
- Add the remaining 1 tablespoon of olive oil to the same skillet over high heat. Add the sliced onions and peppers and cook for 3 to 4 minutes, until they have some browned or blackened areas. Remove and set aside.
- Assemble and Cook the Quesadillas: In a separate large skillet or on a griddle, melt 1/2 tablespoon of butter over medium heat. Place one flour tortilla in the skillet.
- Layer the quesadilla: sprinkle cheese on the bottom tortilla, then arrange some of the diced chicken and cooked peppers and onions on top. Add a little more cheese and place a second tortilla on top.
- Cook until the bottom tortilla is golden brown. Carefully flip the quesadilla, adding another 1/2 tablespoon of butter to the skillet at the same time. Continue cooking until the second side is golden and the cheese is fully melted.
- Repeat with the remaining tortillas and fillings to make 6 quesadillas in total.
- Cut each quesadilla into wedges and serve immediately with the fresh Pico de Gallo.
Notes
- This recipe builds the quesadillas with a top and bottom tortilla, rather than folding a single one in half, making for a larger, more substantial meal.
- You can control the heat of the Pico de Gallo by deciding how much of the white membranes and seeds of the jalapenos to leave in.
- Cooking the vegetables in the same skillet after the chicken incorporates more flavor into the dish.
Find it online: https://cookupjoy.com/chicken-quesadilla/