Crispy chicken quesadilla recipe with red peppers and onions.

This recipe is with main ingredient

I made this quesadilla recipe with Rose the other day and it was a smash hit. The key is getting the tortilla super crispy in a hot non-stick pan with ghee. Crispy tortilla, hot cheese, and juicy chicken!

You can use any leftover meat or veggies you have in the fridge to make the quesadillas. I will tell you which tortillas and cheese I used to make the quesadillas.

How To Make Quesadillas

For this quesadilla recipe, I used la tortilla factory organic corn and wheat tortillas. They have the perfect blend of flavor and texture. If you want to make the quesadillas with gluten free tortillas, I would use siete almond flour grain free tortillas.

Place one tortilla down on the counter and top with the cheese, cooked red peppers & onions, and the second tortilla. Preheat a large non-stick ceramic pan with 1 tablespoon of ghee or butter until hot.

Carefully add the quesadilla and cook for 5 minutes, or until deep golden brown. Flip and repeat.

Slice the quesadilla and serve with any toppings you like.

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Course: Snack
Cuisine: Mexican
Keyword: quesadilla
Prep Time: 2 minutes
Cook Time: 8 minutes
Servings: 1 serving
Author: Bobby Parrish

Crispy quesadilla with chicken and cheese.



  • Two large tortillas
  • ¾ cup cheese grated
  • ¼ cup cooked onions & bell peppers
  • ¼ cup cooked chicken or beef
  • Butter or ghee
  • Salt & pepper


  1. Place one tortilla down and top it with the grated cheese, cooked onions, bell peppers, and top with the second tortilla. Add 1 tablespoon of ghee to a large non-stick pan and preheat oven medium. Once the pan is hot, add a pinch of salt and a couple cracks of pepper inside the pan and carefully transfer the quesadilla in the pan. Cook for 5 minutes, or until the tortilla is deep golden brown and carefully flip. Cook another 4-5 minutes until golden brown and remove from pan.
  2. Slice the quesadilla and enjoy!

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