Melty quesadillas packed with Cajun chicken, peppers, and cheese—quick, bold, and satisfying.
# Components:
→ For the Chicken
01 - 2 boneless, skinless chicken breasts (approximately 400 grams), cut into bite-sized pieces
02 - 1 tablespoon Cajun seasoning
03 - 1 tablespoon olive oil
04 - ½ teaspoon salt
05 - ¼ teaspoon black pepper
→ Vegetables
06 - 1 red bell pepper, thinly sliced
07 - 1 green bell pepper, thinly sliced
08 - 1 small red onion, thinly sliced
09 - 1 jalapeño, seeded and finely chopped (optional)
→ Quesadillas
10 - 4 large flour tortillas (approximately 10 inches in diameter)
11 - 200 grams shredded cheddar cheese
12 - 100 grams shredded mozzarella cheese
13 - 2 tablespoons unsalted butter, for cooking
→ For Serving
14 - Sour cream
15 - Salsa
16 - Fresh cilantro, chopped (optional)
17 - Lime wedges
# Directions:
01 - In a mixing bowl, combine chicken pieces with Cajun seasoning, salt, pepper, and olive oil, ensuring even coating.
02 - Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 4–5 minutes until golden brown and thoroughly cooked. Transfer to a separate plate.
03 - In the same skillet, add the sliced bell peppers, red onion, and jalapeño. Sauté for 3–4 minutes until they begin to soften. Remove from heat.
04 - Wipe the skillet clean. Lay a flour tortilla flat. Sprinkle a quarter of the cheddar and mozzarella cheeses over one half of the tortilla. Distribute a quarter portion of the cooked chicken and sautéed vegetables over the cheese. Fold the tortilla in half to enclose the filling. Repeat for the remaining tortillas and fillings.
05 - Melt a portion of butter in the skillet over medium heat. Cook each folded tortilla for 2–3 minutes per side, pressing gently, until the exterior is golden brown and the cheese is fully melted.
06 - Transfer the cooked quesadillas to a cutting board. Allow them to rest for 1 minute before cutting into wedges.
07 - Present the quesadilla wedges hot, accompanied by sour cream, salsa, chopped cilantro, and lime wedges.
