Chicken · Mexican · 45 min
Chicken & Bell Pepper Quesadilla with Pico de Gallo
- 45 min
- 2–6 servings
- 705 kcal / serving
Creamy cheddar melts with chicken and crunchy peppers inside a folded tortilla, while pico de gallo adds bright, fresh flavor. This weeknight-friendly quesadilla comes together in about 45 minutes.
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Ingredients
- ½ (8 oz) blockcheddar cheese
- ½ lbchicken breasts, boneless skinless
- ½ small bunchcilantro
- 1jalapeño pepper
- 2large flour tortillas
- ½lime
- 1red bell pepper
- ½ mediumred onion
- 2tomatoes
- jalapeño peppers
- red bell peppers
- limes
- red onions
From the pantry: black pepper, cumin, ground, salt, virgin coconut oil
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · spatula · stainless steel skillet · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners
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Produce
- ½ small bunchcilantro
- 1jalapeño pepper
- ½lime
- 1red bell pepper
- ½ mediumred onion
- 2tomatoes
- jalapeño peppers
- red bell peppers
- limes
- red onions
Meat & seafood
- ½ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- ½ (8 oz) blockcheddar cheese
Bakery & bread
- 2large flour tortillas
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cheddar cheese | ½ (8 oz) block | 1 (8 oz) block | 1 ½ (8 oz) blocks |
| chicken breasts, boneless skinless | ½ lb | 1 lb | 1 ½ lb |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| jalapeño pepper | 1 | 2 | 3 |
| large flour tortillas | 2 | 4 | 6 |
| lime | ½ | 1 | |
| red bell pepper | 1 | 2 | 3 |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| tomatoes | 2 | 4 | 6 |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Prep the pico: Peel and mince the onion, wash the jalapeño and cilantro, and wash the bell peppers. Small-dice the tomatoes and seed the jalapeño.
- Make the salsa: In a small bowl combine the tomatoes, half the onion, half the jalapeño, half the cilantro, a squeeze of lime juice, and a pinch of salt and pepper.
- Cook the chicken: Slice the chicken horizontally into thin fillets. Season with salt and pepper.
- Brown the chicken: Add a splash of virgin coconut oil to a skillet and cook the chicken until browned and cooked through, about 2–3 minutes per side. Transfer to a plate.
- Sauté the vegetables: In the same skillet, add a little more oil, then the bell pepper, remaining onion, jalapeño, and cilantro. Season with cumin, salt, and pepper; cook until softened, about 2–3 minutes. Transfer to the plate with the chicken.
- Grate the cheese: Coarsely grate 1 cup of cheddar.
- Assemble the quesadillas: On each tortilla, layer 1/4 of the cheese, 1/2 of the chicken and vegetables, then another 1/4 of the cheese. Fold the tortillas to close.
- Cook the quesadillas and serve: Wipe the skillet, reduce heat to medium, and cook the quesadillas in oil until golden and the cheese melts, 2–3 minutes per side. Slice into wedges and serve with the pico.
Two tips
- Pico can be prepared ahead of time and kept refrigerated for up to 1 day.
- Finish with a quick squeeze of lime or extra cilantro to brighten the flavors and leftovers can be reheated for a quick lunch.
Nutrition per serving
- Calories
- 705 kcal
- Protein
- 47 g
- Carbs
- 46 g
- Fat
- 37 g
- Fiber
- 6 g
- Sodium
- 862 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.