Description
Did you know quesadillas were once just cheese and tortillas? Level up with this chicken-packed recipe, try it tonight!
Ingredients
Units
Scale
- Large tortillas
- 4-6 chicken thighs (skinned & deboned)
- 1 cup sweet peppers (sliced)
- 1 punnet of mushrooms (sliced)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon paprika
- 1 teaspoon dried thyme
- 2 tablespoons Worcestershire sauce
- Salt & pepper, to taste
- Grated mozzarella cheese
Instructions
- Cut up the chicken thighs into bite-sized pieces and season them with garlic powder, onion powder, paprika, thyme, salt, and pepper.
- Toss them into a hot pan and cook until they’re nice and golden.
- Set them aside for a bit.
- In the same pan, throw in the sweet peppers and mushrooms.
- Sauté them until they soften up and start smelling amazing.
- Add the chicken back to the pan and pour in the Worcestershire sauce.
- Let it simmer for around 5 minutes, so everything soaks up that flavor.
- Grab a tortilla and load it up with the filling.
- Don’t be shy with the mozzarella, this is what makes it ooey-gooey delicious! Drop another tortilla on top.
- Heat a clean, dry pan on medium.
- Cook the quesadilla on one side until it’s golden and crispy, then carefully flip it over and do the same on the other side.
- Pro tip: If flipping’s not your thing, slide it onto a plate, flip the plate over, and slide it back into the pan.
- Cut it into wedges and serve it up with sour cream.
- If you’re feeling extra fancy, add some salsa or guac on the side.
- Trust me, once you’ve had a bite, you’ll wonder why you didn’t make this sooner. Enjoy the cheesy goodness!
Equipment

Cast iron Skillet – Frying Pan
Buy Now →Notes
Created, Prepared, Tasted, and Tested by Rochelle from SA Tasty Recipes, Saffas Daily Recipes,
Nutrition
- Serving Size: 1 serving
- Calories: 142
- Sugar: 1.3 g
- Sodium: 372.5 mg
- Fat: 3.6 g
- Saturated Fat: 0.9 g
- Trans Fat: 0 g
- Carbohydrates: 8.3 g
- Fiber: 1.6 g
- Protein: 18.9 g
- Cholesterol: 71.7 mg