Garden Veggie Chicken Quesadilla
There's something truly delightful about combining fresh garden vegetables with tender chicken and gooey cheese, all wrapped in a warm tortilla. Today, we’re making a recipe that celebrates the vibrant colors and flavors of summer — a Garden Veggie Chicken Quesadilla. Packed with red, orange, and yellow bell peppers, onion, tomato, jalapeno, and garlic, this quesadilla is bursting with flavor and would be a perfect lunch or dinner option. Topped with cilantro and served with a zesty lime crema, this is truly a mouthwatering experience!
I was inspired by this idea after eating at a Mexican restaurant in Delaware called Agave. I know what you’re thinking…Delaware, Mexican food? Trust me on this though, the place is great. I actually worked there for a few summers when I was in college and it’s likely where I got my insane obsession for Mexican food.
Although I was only a host and a food runner at the time, I was able to learn a lot of great tips and tricks in the kitchen, like how important presentation can be when you’re serving up a dish. And if you’re reading this, you’re probably just like me, a home cook who feeds her family and occasionally friends, but why not still present well plated dishes and cook with aesthetically pleasing cookware, right? For me, it’s the little things and the details do matter! If you’re looking to spruce up your kitchen, check out some of my favorites on my Amazon Storefront! I’ve also linked the specific items I used to make this dish at the bottom of the post.
Now, moving on to the main attraction, let’s dive into how to make my Garden Veggie Chicken Quesadilla.
Garden Veggie Chicken Quesadilla
Ingredients
2 boneless, skinless chicken breasts
1 red bell pepper, diced
1 orange bell pepper, diced
1 yellow bell pepper, diced
1 onion, thinly diced
1 tomato, diced
1 jalapeno pepper, seeds removed and finely chopped
2 cloves of garlic, minced
1 cup of queso or your favorite cheese dip
1 cup of shredded quesadilla cheese (I use Supremo)
4 large flour tortillas
Fresh cilantro leaves, for topping
Lime crema, for serving (see below)
Instructions
Prepare your chicken by seasoning the breasts with salt and pepper, then cook them in a skillet over medium heat until fully cooked and no longer pink inside. Set aside to cool, then shred the chicken into bite-sized pieces.
In the same skillet, add a drizzle of olive oil and heat over medium heat. Add the diced bell peppers, onion, tomato, jalapeno, and minced garlic to the skillet. Sauté for about 5 minutes or until the vegetables are slightly softened and fragrant. Remove from heat.
Add your veggies to a large mixing bowl then pour the queso on top and mix well to combine.
Preheat a large non-stick skillet or griddle over medium heat.
Take one flour tortilla and sprinkle a layer of quesadilla cheese on one side of the tortilla then spread a portion of shredded chicken and sautéed vegetables on top. Sprinkle shredded quesadilla cheese over the filling and fold the tortilla in half, pressing gently.
Place the folded quesadilla onto the preheated skillet or griddle and cook for 2-3 minutes on each side, or until the tortilla turns golden brown and crispy, and the cheese is melted. Repeat the process with the remaining tortillas and filling.
Once cooked, transfer the quesadillas to a cutting board and let them rest for a minute. Cut each quesadilla into halves or quarters, depending on your preference. Garnish with fresh cilantro leaves for a pop of freshness.
To prepare the lime crema, simply combine ½ cup of sour cream or Greek yogurt with the juice of one lime and a sprinkle of salt. Mix well until smooth.
Serve your Garden Veggie Chicken Quesadilla alongside a dollop of lime crema for dipping or drizzling.
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