Quick Lemon Pepper Chicken Quesadillas
A fast and flavorful 10-minute meal featuring lemon pepper seasoned chicken, melty cheese, and crispy tortillas, perfect for snacks, lunches, or dinners.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 8 ounces (225 grams) chicken breast, thinly sliced into strips
- 1 to 1.5 teaspoons lemon pepper seasoning
- 4 flour tortillas, 8-inch (20 cm) each (can substitute corn tortillas for gluten-free)
- 1 cup (100 grams) shredded cheese (sharp cheddar or Mexican blend recommended)
- 1 tablespoon olive oil or butter
- Optional: sliced green onions or fresh cilantro for garnish
- Optional: sour cream or guacamole for serving
Instructions
- Slice 8 ounces (225 g) of chicken breast into thin strips. Season evenly with 1 to 1.5 teaspoons of lemon pepper seasoning and toss well to coat all pieces.
- Heat 1 tablespoon olive oil or butter in a non-stick skillet over medium-high heat. Add the chicken strips in a single layer. Cook for 2-3 minutes per side, until golden and cooked through (internal temperature 165°F / 74°C). Remove from pan and set aside.
- Lower the heat to medium. Place one tortilla in the skillet. Sprinkle about 1/4 cup (25 g) shredded cheese evenly over half the tortilla. Arrange a portion of cooked chicken strips on top, then add another 1/4 cup (25 g) cheese to help everything stick together when melted.
- Fold the tortilla over the filling to make a half-moon. Cook until the underside is golden and crispy, about 2 minutes. Carefully flip and cook the other side until golden and cheese is melted, about 2 more minutes. Keep the heat moderate to prevent burning.
- Repeat assembly and cooking for remaining quesadillas.
- Let quesadillas rest for a minute before slicing into wedges with a sharp knife or pizza cutter. Garnish with sliced green onions or fresh cilantro if desired.
Notes
Use medium heat to avoid burning tortillas while ensuring cheese melts properly. Cover pan briefly after folding quesadilla if cheese isn’t melting well. Avoid overfilling to prevent breakage during flipping. Pre-cooked or rotisserie chicken can be used by warming with lemon pepper seasoning. For dairy-free, substitute cheese and butter with plant-based alternatives. Corn tortillas can be used for gluten-free version.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 375
- Sugar: 2
- Sodium: 450
- Fat: 16.5
- Saturated Fat: 6
- Carbohydrates: 32.5
- Fiber: 2
- Protein: 27.5
Keywords: lemon pepper chicken, quesadillas, quick meal, easy dinner, 10-minute recipe, chicken quesadillas, cheesy quesadillas, gluten-free option