Chicken And Sweet Peppers Quesadilla

I had a couple more of sweet peppers from the pork & kebabs veggies and I also had par-boiled chicken that I was going to use for a pasta dish that somehow turned into this Chicken And Sweet Peppers Quesadilla. For this you can also use leftover chicken from a roast if you have some. If not, par-boil 3-4 pieces of boneless chicken breast then shred before making the quesadillas.

Chicken And Sweet Peppers Quesadilla


  • 3-4 pcs par-boiled boneless chicken breast (or leftover chicken from a roast, shredded)
  • 1 sweet pepper (seeded and chopped)
  • 1 sm onion (chopped)
  • 2 cloves garlic (chopped)
  • 1/2 cup salsa
  • chili powder
  • salt & pepper
  • generous shredded cheddar cheese
  • oil for sauteeing and brushing the griddle/pan (or Pam oil spray)
  • 4-6 pcs large flour tortillas


  • Heat up oil in a pat. Sautee onions and garlic for a minute or two. Add the shredded chicken then stir in the sweet peppers. Season with salsa, salt, black pepper, and chili powder. Set aside.
  • Pre-heat the griddle pan or a flat sautee pan. with oil(or oil spray if available).
  • Lay the flour tortillas then add some cheese on one half of the tortilla.
  • Some of the chicken and sweet peppers mixture.
  • More shredded cheese on top.
  • Fold the half over. Let that cook for 30 seconds or so.
  • Flip the quesadilla to cook the other side for another 30 seconds.

Slice in triangles, dip in sour cream if you like and Enjoy!

Dexie Jane

Mother of 2. She drinks coffee everyday and wine on the weekends. She devours massive amount of chocolate, pork, and sushi. She loves to dance in her living room and binge-watches KDRAMA, historical dramas, and excessive unhealthy dose of Crime/Murder mysteries/dramas/documentaries. She's also a proud Bibliophile and loves being a bargain fashionista & SHOEHOLIC!

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