Crispy Chicken Quesadillas with Bell Peppers & Cheese

Introduction

This cheesy chicken quesadillas recipe is everything you want in a Tex-Mex classic—melty, flavorful, crispy on the outside and loaded with seasoned chicken, sautéed peppers, and bacon. It’s a one-pan meal that brings comfort, crunch, and bold flavors together in just 30 minutes. Whether you’re cooking for a crowd or meal prepping for the week, these quesadillas are a fast favorite.

Inspiration

General Tips

Use a fajita seasoning packet for fast, consistent flavor without overthinking the spices. Broiling the chicken first gives it a charred, smoky flavor and speeds up the cooking. Make sure your vegetables are softened before assembling—this prevents soggy quesadillas. Use a combo of Cheddar and Monterey Jack for both sharpness and meltiness. Lightly oil your baking sheet for crispier tortilla edges.

Why You’ll Love This Recipe

This recipe checks all the boxes—quick, customizable, and crowd-pleasing. The mix of red and green peppers adds both color and crunch, while the bacon bits bring smoky richness. Layering two cheeses ensures the filling melts beautifully and holds everything together. The baked finish gives you crisp, golden quesadillas without the mess of pan-frying. Plus, you can serve them with salsa, guacamole, or sour cream depending on what you have on hand.

Recipe: Crispy Chicken Quesadillas

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• Author: Emma Skillet
• Total Time: 35 Minutes
• Yield: 5 1x

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Description

These chicken quesadillas are packed with peppers, cheese, and bacon for the perfect Tex-Mex bite—ready in just 35 minutes.

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Ingredients

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• 1 pound skinless, boneless chicken breast, diced
• 1 (1.27 ounce) packet fajita seasoning
• 1 tablespoon vegetable oil
• 2 green bell peppers, chopped
• 2 red bell peppers, chopped
• 1 onion, chopped
• 10 (10 inch) flour tortillas
• 1 (8 ounce) package shredded Cheddar cheese
• 1 (8 ounce) package shredded Monterey Jack cheese
• 1 tablespoon bacon bits

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Instructions

1. Preheat broiler and lightly grease a baking sheet.
2. Toss diced chicken with fajita seasoning and spread on the baking sheet. Broil for about 5 minutes until no longer pink.
3. Preheat oven to 350°F.
4. Heat oil in a large skillet over medium heat. Add the broiled chicken, peppers, and onions. Sauté for about 10 minutes until vegetables soften.
5. Spoon the mixture onto half of each tortilla. Top with both cheeses and bacon bits. Fold tortillas in half and place on a baking sheet.
6. Bake in the oven for 10 minutes until the cheese melts. Cut into wedges and serve with salsa or sour cream.

Notes

Use pepper jack or hot sauce to make it spicier. These freeze well and can be reheated for quick meals anytime.

• Prep Time: 15 Minutes
• Cook Time: 20 Minutes
• Cuisine: Mexican

Nutrition

• Serving Size: 5
• Calories: 485 kcal
• Sugar: 4 g
• Sodium: 860 mg
• Fat: 24 g
• Saturated Fat: 10 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 4 g

Keywords: Chicken Quesadillas

FAQs

Can I make these ahead of time?
Yes! Assemble and refrigerate, then bake when ready. Reheat in a skillet or air fryer for crispiness.

Can I use rotisserie chicken instead?
Definitely. Just mix it with the seasoning and sauté it briefly with the peppers and onions.

Can I freeze chicken quesadillas?
Yes, freeze assembled quesadillas before baking. Wrap tightly and freeze for up to 2 months. Bake straight from frozen at 375°F until heated through.

What cheese substitutes work?
You can swap in pepper jack for heat or mozzarella for more stretch.

What’s the best dipping sauce?
Sour cream and salsa are classics, but chipotle mayo or guacamole are great flavor boosters too.

Conclusion

These baked chicken quesadillas are the ultimate easy meal—loaded with juicy chicken, crispy edges, and plenty of cheese. They’re a hit with kids and adults alike and come together with pantry staples and fresh produce. Serve them for dinner, lunch, or game day snacks—once you try them, they’ll become a regular in your weekly recipe rotation.

For more Tex-Mex family Chicken meals, visit Gimme Some Oven.