This juicy quesadilla with chicken, sweet peppers, and stretchy cheese is a quick, satisfying choice for lunch or dinner. We grill the chicken with the vegetables until beautifully browned, add corn and cheese, then crisp the tortilla in a skillet for a golden finish. Minimal effort, maximum flavor!
Ingredients
- Chicken breast — 1.3 lb | 600 g
- Sweet peppers — 2 pcs.
- Onion — 1 pc.
- Canned corn — 1 can
- Cheese (firm or melty) — 5.3 oz | 150 g
- Parsley — small bunch
- Salt, black pepper — to taste
- Paprika, garlic powder — to taste
- Olive oil — for marinade and roasting
- Flour tortillas — 4 pcs.
- Sweet-and-sour sauce — a thin layer for assembling
How to make it
- Cut the chicken breast into strips. Toss with paprika, garlic powder, a pinch of salt and pepper, add a little olive oil, and let marinate for 10 minutes.
- Line a baking sheet with parchment. Arrange the chicken, then spread the sliced pepper and onion alongside it. Drizzle the vegetables with oil and season lightly with salt.
- Roast under the grill at 392°F | 200°C for about 20 minutes, until browned and the chicken is cooked through.
- Spread a thin layer of sweet-and-sour sauce over one half of each tortilla. Top with the roasted chicken and vegetables, add the corn, chopped parsley, and an even layer of grated cheese.
- Fold the tortilla in half. Cook in a dry skillet over medium heat for 2–3 minutes per side, until golden and the cheese has melted.
- Slice into wedges and serve hot.
Nutritional value per serving
| Calories | ≈ 550 kcal |
| Protein | ≈ 49 g |
| Fat | ≈ 29 g |
| Carbohydrates | ≈ 39 g |
| Fiber | ≈ 5 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Choose a melty cheese: mozzarella, cheddar, or a blend. For a deeper flavor, add a little smoked paprika.
- You can replace the sweet-and-sour sauce with salsa, barbecue sauce, or a light tomato sauce.
- Cook in a dry skillet for extra crunch; if you prefer a more golden finish, brush the tortilla with a drop of oil.
- To reheat, place the finished quesadilla in a dry skillet for 2–3 minutes to keep it crisp.
FAQ
Which cheese is best for quesadillas?
The best choice is a melting cheese: mozzarella, cheddar, or a mix. You can add a little Gouda for a creamier flavor.
What can I use instead of sweet-and-sour sauce?
Salsa, barbecue sauce, tomato sauce, or sour cream with garlic and herbs all work well — choose based on how spicy or sweet you want it.
Can I cook the filling in a skillet instead of the oven?
Yes. Cook the chicken strips until done, then quickly sauté the onion and pepper in the same skillet until tender and lightly browned.