Spicy Chicken Quesadillas with Picante and Monterey Jack
Crispy flour tortillas stuffed with broiled chicken strips tossed in taco seasoning, melted Monterey Jack cheese, roasted red peppers, and tangy picante sauce. This flexible recipe works as quesadillas or burritos, making it ideal for weeknight dinners or casual entertaining. The key to success is broiling the seasoned chicken until cooked through, then combining it with cheese and peppers for a filling that's both spicy and creamy. The buttered tortillas bake until golden and crisp, creating contrast against the warm, saucy filling inside.
Ingredients
- 1 pound boneless skinless chicken breast, halves cut into 1/4 inch thick strips
- 1 1.25 ounce package taco seasoning mixhomemade spice blend (cumin, chili powder, garlic, paprika)1 tbsp per 1 tbsp mixseasoning
more control over ingredients
Full guide → - 2 ½ cups Monterey Jack cheese, shredded
- 12 to 16 ounces picante saucesalsa verde or red salsa1:1sauce
different heat level
- 2 to 3 medium red bell peppers, chopped
- 10 to 12 10-inch flour tortillas
- melted butter, for brushing
Instructions
- 1
Combine chicken and taco seasoning in a zip-top bag and toss to coat. Refrigerate 1 to 2 hours or overnight.
- 2
Place seasoned chicken in a broiler pan. Broil 6 inches from heat with oven door partially open for 5 to 6 minutes. Remove and cool.
- 3
Cut broiled chicken into bite-size pieces.
- 4
Mix chicken, cheese, picante sauce, and red peppers in a bowl.
- 5
Brush one side of each tortilla with melted butter.
- 6
For quesadillas: place 2 tortillas buttered-side down on a baking sheet. Top each with about 1 cup filling, spreading to edges. Cover with another tortilla, buttered-side up.
- 7
Bake at 375 degrees Fahrenheit for 15 to 20 minutes until golden brown and tortillas are crisp.
- 8
Cut into wedges and serve immediately.
- 9
For burritos: mound filling one-quarter of the way down a tortilla. Fold short side over filling, then fold both long sides about 1 inch inward. Roll tightly cigar-style. Place seam-side down on a greased baking sheet, brush with melted butter, and bake until golden.
Tips
Use Chi-Chi's brand taco seasoning if available; other brands lack the same depth. Note that Chi-Chi's packages are smaller (1/2 to 3/4 ounces each), so purchase 2 packages.
Add extra cheese to both quesadillas and burritos for better adhesion and richness throughout the filling.
Bake until tortillas are crisp and golden, not limp; oven temperatures vary, so monitor closely during the final minutes.
Good to Know
Cover leftovers tightly and refrigerate up to 3 days. Reheat on a baking sheet at 350 degrees Fahrenheit until warmed through.
Prepare the chicken-cheese filling up to 1 day ahead. Assemble quesadillas or burritos just before baking for best texture.
Serve immediately while tortillas are crisp and filling is hot. Offer sour cream, guacamole, and extra picante sauce on the side.
Common Mistakes
Do not skip the refrigeration step for seasoned chicken; it allows flavors to penetrate the meat.
Do not overbake; stop when tortillas are golden and crisp to avoid tough, overly browned results.
Do not underfill; use the full 1 cup per quesadilla to prevent dry, bland results.
Substitutions
different heat level
more control over ingredients
Full guide →FAQ
Can I make these ahead and freeze them?
Yes. Assemble quesadillas or burritos, wrap individually in foil, and freeze up to 2 months. Bake directly from frozen, adding 5 to 10 extra minutes at 375 degrees Fahrenheit until golden.
What if I want less spice?
Reduce picante sauce to 8 ounces and add mild salsa or sour cream to the filling. Use a milder taco seasoning or reduce the amount by one-quarter.
How long do leftovers keep?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350 degree Fahrenheit oven for 10 to 15 minutes until warmed through.