Grilled Chicken and Pepper Quesadillas

I’ve been on a real quesadilla kick lately, friends. There are so many different flavor combinations available and they come together so quickly! These Grilled Chicken and Pepper Quesadillas are my latest favorite. I can’t get enough of them! I use premade grilled chicken breasts (see picture below) but you can certainly grill your own chicken. In fact, these quesadillas are a fantastic way to use up leftover grilled chicken. In addition to the grilled chicken, I seasoned some peppers and onions and sautéed them until golden and wonderful. The combination of the chicken and veggies is wonderful! My family and I have enjoyed them many times over the past couple of weeks.

Hope some of you get a chance to try them. They make a fantastic hearty lunch or a wonderful light dinner. (Or a mid afternoon snack…if you are into the kind of thing!)

Let me show you how to make it happen!

1. Grab an onion and 3 bell peppers, I opted to use red, orange and yellow. (So pretty, yes?)

Chop them all into 1 inch cubes.

2. Heat a large, deep skillet up over medium high heat. Add 1 Tb butter and 1 Tb olive oil  and allow them to heat through. Add the peppers and onions.

Sautee over medium high heat until the onions are translucent and the peppers are crisp tender.
3. Add 1/2 tsp garlic salt, 1/2 tsp chili powder, 1/4 tsp seasoned salt, 1/2 tsp smoked paprika, 1 tsp liquid smoke and salt and pepper to taste. Stir well to combine.

4. Slice 2 grilled chicken breasts into thin strips. You can grill your own chicken if you choose. I love these fully cooked and frozen Mesquite Grilled Chicken Fillets they sale at Sam’s Club. They are super juicy and flavorful. For this recipe I place them (one at a time) on a small plate, cover with another plate and heat in the microwave for 2-3 minutes, or until warm.

5. To build the quesadillas, heat a large deep pan up over medium high heat. Melt 1-2 tsp of butter in the pan (or generously spray the pan with cooking spray). Add a flour tortilla and top it with cheese, 1 sliced chicken breast, half of the veggies, and a more cheese.

Place another tortilla on top and spray it with cooking spray (or spread a bit of butter on top). When the bottom tortilla is golden brown and the cheese has melted, carefully flip it over and brown on the other side.

6. Remove it to a cutting board and cut it into triangles.

Serve with sour cream, salsa and guacamole.

Enjoy!

Here’s the handy printable…