Loaded Chicken Quesadillas with Peppers and Onions

Why You’ll Love This Recipe

• Weeknight-easy: rotisserie chicken keeps prep fast while still tasting homemade.
• Perfect balance: gooey Jack and sharp cheddar with sweet peppers and savory onions.
• Crispy outside, melty center: skillet-toasted tortillas with buttery, golden spots.
• Customizable: make it mild or spicy, add beans, or swap proteins without changing the method.

Grocery List

• Produce: 1 red bell pepper, 1 small yellow onion, fresh cilantro, 1 lime, pickled jalapeños (optional)
• Dairy: Monterey Jack (6 oz), sharp cheddar (6 oz), sour cream, unsalted butter
• Pantry: 4 flour tortillas (8-inch), olive oil, chili powder, ground cumin, garlic powder, smoked paprika, kosher salt, black pepper, salsa

Full Ingredients

Veggie and Chicken Filling

• 1 tbsp olive oil
• 1 red bell pepper, seeded and thinly sliced
• 1 small yellow onion, thinly sliced
• 10 oz shredded rotisserie chicken (about 2 cups loosely packed)
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp kosher salt, plus more to taste
• 1/8 tsp freshly ground black pepper
• Pinch cayenne (optional)

Quesadillas & Assembly

• 4 flour tortillas (8-inch)
• 1 1/2 cups shredded Monterey Jack (about 6 oz)
• 1 1/2 cups shredded sharp cheddar (about 6 oz)
• 2 tbsp unsalted butter, divided (for the pan)

For Serving

• 1 cup salsa (restaurant-style, pico de gallo, or your favorite)
• 1/2 cup sour cream
• Optional: 2 tbsp chopped fresh cilantro; lime wedges; pickled jalapeño slices

Step-by-Step Instructions

Step 1: Preheat and prep

Heat the oven to 200°F so you can keep finished quesadillas warm. Shred the rotisserie chicken (remove skin and bones). Thinly slice the bell pepper and onion. Shred the cheeses and combine them in a bowl.

Step 2: Sauté peppers and onions

Heat a large nonstick or cast-iron skillet over medium-high heat. Add the olive oil, then the sliced pepper and onion. Cook, stirring occasionally, for 6–8 minutes until the vegetables are tender with a few charred edges. Season with a small pinch of salt midway through cooking.

Step 3: Season and warm the chicken

Reduce heat to medium. Add the chicken to the skillet along with the chili powder, cumin, garlic powder, smoked paprika, cayenne (if using), 1/4 tsp kosher salt, and 1/8 tsp black pepper. Toss and cook for 2–3 minutes until the chicken is warmed through and fragrant. If the pan looks dry, splash in 1 tablespoon water. Transfer the mixture to a bowl and wipe out the skillet.

Step 4: Assemble the quesadillas

Divide the cheese blend into four portions (about 3/4 cup each). For each tortilla, sprinkle half of one portion on one side of the tortilla, top with about 1/2 cup of the warm filling, then finish with the remaining cheese. Fold into a half-moon and press gently to seal.

Step 5: Toast until golden and melty

Return the skillet to medium heat. Melt about 1/2 tablespoon butter, then add one or two folded quesadillas (don’t overcrowd). Cook 2–3 minutes per side until the tortilla is deeply golden and crisp and the cheese has fully melted. For extra melt, cover the skillet for the last 30 seconds. Transfer finished quesadillas to a baking sheet in the 200°F oven while you cook the rest.

Step 6: Slice and serve

Let the quesadillas rest 1 minute, then cut into wedges. Serve immediately with salsa and dollops of sour cream. Add cilantro, lime wedges, and pickled jalapeños if you like a kick.

Pro Tips

• Mixing Jack with sharp cheddar gives both excellent melt and bold flavor.
• Resist overfilling; 1/2 cup filling and 3/4 cup cheese per tortilla is the sweet spot.
• Spread cheese to the edges so it creates a delicious, lacy crisp where it meets the pan.
• Cover the skillet briefly to speed melting without burning the tortilla.
• Keep batches warm in a 200°F oven so everything hits the table hot and melty.

Variations

• Spicy chipotle: Toss the chicken with 1–2 tsp minced chipotle in adobo and add sliced jalapeños to the filling.
• Veggie supreme: Skip the chicken and add 1 cup black beans (drained and rinsed) and 1/2 cup corn to the sautéed peppers and onions.
• Sheet-pan option: Assemble quesadillas on a parchment-lined sheet and bake at 425°F for 8–10 minutes, flipping once, for a hands-off approach.

Storage & Make-Ahead

Refrigerate cooked quesadillas up to 3 days in an airtight container. Reheat in a dry skillet over medium-low, 3–4 minutes per side, or in an air fryer at 375°F for 3–5 minutes. Freeze individually wrapped quesadillas up to 2 months; reheat from frozen over medium-low heat until hot and crisp. Make-ahead: Prepare the pepper-onion-chicken filling up to 3 days in advance and keep chilled; shred cheese ahead so assembly is quick.

Nutrition (per serving)

Approximate values: 720 calories; 37 g protein; 36 g carbohydrates; 41 g fat; 12 g saturated fat; 1050 mg sodium; 3 g fiber; 4 g sugars. Values will vary based on brands and exact portions.