Crispy Pepper Jack Chicken Quesadillas: An Easy Cheesy Recipe
Golden and crispy on the outside, extra cheesy on the inside. These easy quesadillas combine creamy Wisconsin Pepper Jack with seasoned chicken, sweet peppers and a touch of lime for the perfect mix of savory, spicy and fresh.
Ingredients
- 2 cups shredded Wisconsin Pepper Jack Cheese
- 4 large flour tortillas
- 1½ cups cooked chicken, shredded or diced
- ½ red bell pepper, thinly sliced
- ½ small red onion, thinly sliced
- 1 tbsp. butter or olive oil
- ½ tsp. smoked paprika
- ½ tsp. garlic powder
- Squeeze of fresh lime
- Chopped cilantro, optional
Instructions
1. Cook the filling.
Heat butter or olive oil in a skillet. Add the peppers and onion and sauté until tender. Stir in the chicken, smoked paprika and garlic powder and cook until warmed through. Finish with a squeeze of lime.
2. Build your quesadillas.
Add a generous layer of shredded Pepper Jack to half of each tortilla. Top with the chicken mixture, a little cilantro and—you guessed it—more cheese. Fold in half.
3. Get them crispy.
Cook in a skillet over medium heat for 2–3 minutes per side, until the tortilla is golden and the Pepper Jack is perfectly melted.
4. Slice & dip.
Cut into wedges and serve while warm.
Make It Your Own
Try adding crispy bacon, black beans, roasted corn, jalapeños, avocado or sautéed mushrooms. For even more Wisconsin flavor, mix Pepper Jack with Sharp Cheddar or Colby Jack.
Don’t Forget the Dips
Pair your quesadillas with fresh salsa, guacamole, cilantro-lime sour cream, queso or chipotle ranch.
Ready to turn up the flavor?
