Chicken Apple Stuffed Quesadillas. Not your everyday quesadilla, right? I love me some quesadillas. These are great because they have all kinds of yummy vegetables in them. This recipe is similar to my chicken enchiladas just cooked and served a little differently. Eating quesadillas are a great way to incorporate vegetables because you have cheese to make them taste better. What’s not to love?!
I know, I know… I have many tex-mex and breakfast recipes…I just LOVE these foods! But I promise, I am cooking and baking other things too! 🙂
This recipe is kid-friendly and easy to make. You may be thinking, apples in quesadillas…what? Well, you may be surprised to know that you can’t really taste the apples in the quesadillas. They pair so well with cheddar cheese. And they add freshness and crunch to every bite that you get.
To make them, you dice tomatoes, onions, apples, and bell pepper. Add shredded chicken and mix together. Then you heat a pan to medium heat. Add tortilla, sprinkle half of the tortilla with cheese (or load depending how much you love it), scoop a heaping amount of chicken mixture, sprinkle or load with cheese again. Fold in half. Cook for about 3 minutes. Flip and cook for 3 more minutes. Then remove and repeat. Then eat ’em up!
These quesadillas go perfect with your favorite salsa, sour cream, and beans! A great thing about this recipe is that you can do this with any leftover chicken and it makes a delicious quick and easy meal.
Chicken Apple Stuffed Quesadillas
For the Chicken Seasoning:
- 1 1/2 tsps chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- pinch of salt
For the Chicken Quesadillas:
- 8 8- inch flour tortillas whole wheat or white
- 2 lbs chicken breast halved
- 1/2 bell pepper diced
- 1 onion diced
- 4 Roma tomatoes diced
- 2 apples cored and finely diced (any type of red apple will do)
- 4 cups sharp cheddar cheese shredded
- 2 tbsps olive oil
- 3/4 tsp salt
- pinch of black pepper
For the Seasoning:
In a small bowl, mix together chili powder, cumin, oregano, onion powder, paprika, garlic powder and salt. Set Aside.
For the Chicken:
Preheat oven to 450F.
On a baking pan, season chicken breast halves on both sides with seasoning.
Put in oven and cook for 35 minutes, or until chicken is cooked through and juices run clear. (everyone's chicken and oven are different). While cooking, start on preparing quesadilla stuffing.
Remove from oven and let cool for a few minutes.
Once cooled, shred chicken into thin bite size pieces.
For the Quesadillas:
Heat a large sauté pan over medium heat.
Add olive oil. Add onion and bell pepper and cook for 5-8 minutes, or until onions are transparent and vegetables are soft. Sprinkle with a pinch of salt.
In a large bowl, combine tomatoes, bell pepper, onions, apples, and chicken.
In the same sauté pan, place one tortilla. Sprinkle with 1/4 cup shredded cheese on half of tortilla.
Place 1/2 cup of mixture onto tortilla, then top with another 1/4 cup cheese.
Fold in half. Cook for 3 minutes or until the tortilla is golden brown and crunchy.
Flip and cook for 4 more minutes.
Repeat until all other 7 tortillas are finished.
Serve with your favorite taco toppings and enjoy!