Chicken Quesadillas

“Since Cinco de Mayo is tomorrow, I thought I would treat you to quesadillas, another favorite recipe of mine! Fair warning: after making these for yourself, quesadillas at restaurants will leave you one hundred percent disappointed. This recipe yields crispy and perfectly seasoned quesadillas. Perfect for parties! Perfect for weeknight meals! Just perfect!

This recipe makes five quesadillas. It is enough for a meal for two to three people. It is also ideal as party snacks.” – Andi 


  • 1 Onion – sliced
  • 1 Green Pepper – sliced
  • 1 bunch of Spinach
  • 1 pound Boneless Skinless Chicken Thigh
  • 5 medium size Whole Wheat Tortillas
  • 1 to 2 cups Shredded Cheddar


Caramelized Onions and Peppers

  1. Heat a sauté pan on medium high heat.
  2. Add two tablespoons of vegetable oil to the pan.
  3. Add in the onions and season with salt and pepper. Stir the onions every so often so you don’t burn them. The onions are to become a nice golden brown color but not burnt. This should take about five-to-eight minutes.
  4. After the onions have a slight brown color, add in the peppers and sauté for another five-to-eight minutes stirring occasionally. Once caramelized, add a splash (about a tablespoon) of water and return the stove to reduce the water. This deglaze will get the good bits of vegetables off the pan and make the color of the vegetables even more caramelized.
  5. Set vegetables aside.


  1. Chop the chicken into medium sized chunks.
  2. Heat a sauté pan on medium high.
  3. Add two tablespoons of vegetable oil to the pan.
  4. When the pan is hot add the chicken. Season with salt and pepper. This is where I suggest getting creative. I like to add different poultry seasonings. I added Weber’s Kicking Chicken Seasoning Mix last night.
  5. Brown chicken for ten-to-fifteen minutes or until the chicken is cooked throughout.
  6. Add the onion mixture to the chicken pan.
  7. Add the spinach and mix it together.


  1. Set oven temperature to 375 degrees Fahrenheit.
  2. Lay five tortillas on a sheet tray.
  3. Spoon 1/4-to-1/2 cup of the chicken mixture into the tortilla.
  4. Top with a sprinkle of cheddar cheese.
  5. Repeat with remaining tortillas.
  6. Carefully fold the tortilla in half and lightly press down.
  7. Heat a large sauté pan high.
  8. Coat the bottom of the pan with vegetable oil.
  9. When the pan is hot, add tortilla.
  10. Toast the tortilla on one side for about three minutes and carefully flip your tortilla over and toast for another three minutes. (Think of how you would toast a grilled cheese. It is the same process!)
  11. Take the tortilla out of the pan and place it on the sheet tray.
  12. Repeat the process with all the tortillas. Make sure you add oil to the pan as needed. (You need some type of fat in the pan to get nice color on your tortillas.)
  13. When all the quesadillas are seared, put them in the oven for seven minutes.
  14. Allow them cool for five minutes.

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