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The Best Chicken and Veggie Quesadillas

These chicken quesadillas are seasoned to perfection and filled with peppers, corn, beans and even rice. They're perfect for meal prep and always a hit with kids and adults alike!
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Dinner, lunch, Main Course, mains, meal prep
Cuisine American, Mexican
Servings 12 8 inch quesadillas

Ingredients
  

Chicken Marinade

  • 8 chicken thighs skinless and boneless 0.76 kg or 1.67lbs
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1 tbsp fresh lime juice half a lime
  • 1 tsp smoked paprika
  • 1 tbsp extra virgin olive oil

Vegetables and Rice

  • 1/3 cup diced red bell pepper
  • 1/3 cup diced green bell pepper
  • 1/2 cup diced red onion
  • 1/3 cup frozen corn defrosted
  • 1 cup canned black beans rinsed and drained
  • 2/3 cup cooked rice any leftover rice works: basmati/jasmine

Seasonings

  • 2 whole chipotles in adobo sauce to taste
  • 2 tbsp taco seasoning
  • 1/2 cup salsa I use medium spice
  • 1 tbsp fresh lime juice half a lime
  • 1/4 tsp salt to taste
  • 1 cup fresh cilantro finely chopped

Other

  • 10-12 8 inch flour tortillas as required
  • 1 cup shredded cheese I shred my own mix of mozzarella and cheddar, any combination works, including tex mex.

Serving Suggestions

  • pico de gallo
  • guacamole
  • sour cream or greek yogurt

Instructions
 

  • Combine all of the chicken marinade ingredients in a medium sized bowl, taste and adjust for salt.
  • Add in the whole chicken thighs, do not cut them just yet. Mix to combine
  • Add about two tablespoons of neutral oil to a large skillet on medium heat.
  • Add the marinated chicken to the skillet and cook until golden brown on both sides and fully cooked. About five minutes per side.
  • Remove the chicken from the skillet and set aside to rest.
  • Once warm, add in the onions and bell peppers. Saute until tender crisp, three to five minutes.
  • Add in the corn, black beans (if they’re not already soft cook for a minute or two), then add in the rice. 
  • Add in the chipotle peppers, taco seasoning, three tablespoons of water, salsa and mix. 
  • Turn off the heat and add in the lime juice and taste for salt - add more salt as desired.
  • Garnish with lots of fresh cilantro.

Assembly

  • Sprinkle some cheese on one half of a tortilla. Spoon over a layer of chicken mixture, as thick or thin as you'd like. I prefer it on the thinner side.
  • Sprinkle more cheese over the chicken mixture.
  • Fold the empty half of the tortilla over the chicken and cheese side.
  • Press gently to thin the quesadilla out slightly.
  • Heat the same skillet to medium high heat. Add in about two tablespoons of oil per batch of quesadillas. Place two to three quesadillas in to the skillet, and cook until golden and crispy on both sides. About one minute per side.
  • Cut in to halves and serve with pico de Gallo, guacamole, and sour cream/greek yogurt.

Notes

  • Feel free to adjust spice to your preference- when my kids were younger I’d deseed the chipotles, and now I don’t.
  • Sometimes I add store bought salsa, others I have the time to make my own.  Do what works best for you!
Keyword chicken, chicken quesadillas, gluten free, meal prep, mexican, quesadillas