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Chicken and Veggie Quesadillas

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Servings: 6
  • Course: Appetizers & Snacks

These quesadillas from Reynolds Wrap® Ambassador Shonda Wagner are easy to share with your guests and even easier to clean up.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Non-Stick Aluminum Foil for easy cleanup! 

Ingredients

  • 6 large flour tortillas
  • 1 pound cubed chicken breasts
  • 1/2 package taco seasoning mix
  • 3 cups grated cheese
  • Salt and pepper
  • 1/2 yellow onion, cut in half and then into slices
  • 1/2 green, red and yellow pepper, sliced
  • Jalapeños, pico de gallo, sour cream and guacamole for serving
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • Reynolds Wrap® Non-Stick Foil

Directions

Step 1

Heat 2 tablespoons olive oil in a skillet over high heat. Coat the chicken with taco seasoning in a small bowl. Add the chicken to the skillet and sauté both sides until done. Remove from the skillet and set aside.

Step 2

Add the remaining 1 tablespoon olive oil to a skillet over high heat. Add in the onions and peppers and cook until they are soft. Remove and set aside.

Step 3

Combine the chicken and pepper mixture in one skillet.

Step 4

Tear off three 16-inch sheets of Reynolds Wrap® Non-Stick Foil (dull side facing up). Place on counter surface. Brush softened butter on one side of each tortilla. Center one tortilla on the full sheet.

Step 5

Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and peppers mixture.

Step 6

Top with a little more grated cheese and then top with a second tortilla. Repeat with the remaining tortillas and fillings.

Step 7

Bring in the long side of each end of the foil, so the ends meet over half of the tortilla. Double fold the two short sides and seal the pocket.

Step 8

Bake at 350 degrees F for 20 minutes or until cheese is melted. Remove from oven.

Step 9

Cut each quesadilla into wedges as small as you’d like.

Step 10

Serve with jalapeños, pico de gallo, sour cream and guacamole.

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