Crispy Mexican Chicken Quesadilla
Mozzarella

A golden-brown Mexican chicken quesadilla filled with seasoned chicken, colorful bell peppers, zucchini, and an irresistible gooey mozzarella cheese pull.

Ingredients

• 2 skinless chicken thighs
• 1 whole wheat tortilla
• 1/2 cup shredded mozzarella cheese
• 1/4 cup red bell pepper
• 1/4 cup yellow bell pepper
• 1/4 red onion
• 1/4 cup zucchini
• 1 tsp smoked chili powder
• 1 tbsp avocado oil
• to taste sea salt
• to taste black pepper
• optional creamy white dipping sauce
• optional yellow mustard sauce

Instructions

1. 1Prepare the Chicken Thighs

   

   Take fresh, skinless chicken thighs and place them in a bowl, preparing them to be cut into small pieces for the quesadilla filling.

   Tip: Ensure the chicken thighs are fully thawed and patted dry before cutting for better handling.
2. 2Cut the Chicken Thighs

   

   Place the skinless chicken thigh on a wooden cutting board and use a sharp knife to cut it into small pieces for better texture and even cooking.

   Tip: Keep your knife sharp and use a stable wooden cutting board for safe and precise cutting.
3. 3Dice the Bell Peppers

   

   Take red and yellow bell peppers and dice them into small cubes on a wooden cutting board to add vibrant flavor and crunch.

   Tip: Remove the core and seeds completely to ensure the texture of the filling remains uniform.
4. 4Dice the Onion and Zucchini

   

   Cut red onion and zucchini into small pieces on the cutting board alongside the peppers to complete the vegetable mix.

   Tip: Cut the vegetables to a similar size as the chicken pieces so everything cooks evenly.
5. 5Stir-Fry the Chicken

   

   Heat up a wok, spray a little avocado oil, and add the chopped chicken pieces to stir-fry and release excess moisture.

   Tip: Ensure the wok is hot before adding the chicken to get a good sear and release moisture quickly.
6. 6Add Diced Vegetables

   

   Add the diced multi-colored bell peppers, onions, and zucchini into the wok with the chicken, continuing to stir-fry together.

   Tip: Cut the vegetables into uniform small cubes so they cook evenly alongside the chicken.
7. 7Season with Smoked Chili Powder

   

   Sprinkle a generous amount of smoked chili powder over the stir-frying chicken and vegetable mixture for a signature smoky depth.

   Tip: Be generous with the smoked chili powder to ensure the distinct smoky depth comes through.
8. 8Add Sea Salt and Black Pepper

   

   Sprinkle sea salt and black pepper evenly over the mixture while continuing to stir-fry until thoroughly incorporated.

   Tip: Taste the seasoning level before removing the filling from the heat to make sure it suits your preference.
9. 9Place Tortilla in Pan

   

   Place a whole wheat tortilla flat into a non-stick frying pan over medium-low heat to prepare for assembly.

   Tip: Ensure the pan is non-stick so the tortilla toasts evenly without needing extra oil.
10. 10Layer Mozzarella Cheese

    

    Sprinkle shredded mozzarella cheese onto one half of the tortilla in the pan to create a sticky base.

    Tip: Keep the cheese focused on one half so the tortilla can be easily folded over.
11. 11Add Chicken Filling

    

    Spoon the cooked chicken and vegetable filling evenly over the cheese layer on the tortilla, spreading it out simply.

    Tip: Do not overfill the tortilla, as it needs to fold over neatly and seal well.
12. 12Add More Cheese

    

    Sprinkle additional shredded mozzarella cheese directly on top of the chicken filling to ensure a rich and gooey texture.

    Tip: Adding cheese both under and over the filling helps hold the quesadilla together when folded and flipped.

Storage & Reheating

Burn It Off

Frequently Asked Questions