Roasted Red Pepper and Chicken Quesadilla

For the longest time I could not, for the life of me figure out how to make a quesadilla without either burning the tortilla or making a complete mess. I eventually figured out the not burning the tortilla part worked and realized that the mess does not matter! This quesadilla, featuring roasted red pepper, is sure to not disappoint… in both messiness and tastiness!

Nutritional Breakdown

Makes 2 servings: 350 calories | 31g carbs | 37g protein | 9g fat

Here’s what you need:

1/2 lb boneless, skinless chicken breast

1 small red pepper, or 1/2 large red pepper

1/4 c diced red onion

1-2 tbsp chopped fresh cilantro

salt, pepper, garlic powder, and red pepper flakes to taste

1/2 c shredded mexican cheese blend (I use a 2% reduced fat blend)

2 medium flour tortillas


To roast your red pepper:

1. You can do this on an open flame, the grill or in a broiler.. whichever you have. In a nutshell, apply heat to the pepper until the skin is super charred.

2. Place the pepper into an airtight container and allow to sit for at least 15 minutes. Generally, I roast my peppers well ahead of time and then forget about them. Eventually I say “oh yea.. I have a pepper in there” and then I take care of it. This is for the best, because otherwise I’d be too excited about the pepper, try to handle it too soon and burn my fingers.

3. Peel the charred skin off of your pepper. This should be pretty east to accomplish. Cut the pepper open and remove all the innards (seeds and whatnot). It will be a juicy mess. Enjoy it.

4. Dice your wonderful tasty red pepper!


Making your filling:

1. Cut your chicken breast into teeny tiny pieces. Alternatively, you could cook the chicken whole and cut it after, but it cooks faster in tiny bits.

2. Cook chicken in a pan over medium(ish) heat. Season with salt, pepper and garlic powder to taste

3. Combine chicken, red pepper, red onion and cilantro in bowl

4. Season with salt, pepper, and red pepper flake to taste (I like things a little spicy)


1. Heat a pan to medium low heat. The pan should be large enough that the tortilla will lay flat. You could also use a griddle.

2. Spray a little cooking spray on the pan and lay one tortilla down. Spread half of the cheese (1/4 c) over the tortilla.

3. When the cheese begins to melt, place half of the chicken/ red pepper mixture on one half of the tortilla. Carefully fold the empty side of the tortilla over the mixture.

4. Continue to cook the quesadilla until slightly brown. Gently flip it over and allow the other side to brown. It’s totally ok if some of the feeling spills out…just pile it back on the plate to eat on the side! Repeat for second quesadilla

Serve with guacamole, sour cream, your favorite salsa, or whatever your beautiful heart desires!

This filling also tastes great in a taco salad! Simply combine some salad lettuce, the filling, cheese, and maybe some tortilla chips. I use salsa as dressing for the salad. Absolutely amazing!

Happy noshing!!

4 thoughts on “Roasted Red Pepper and Chicken Quesadilla

  1. A possible vegetarian option would be to replace the chicken with a roasted cauliflower seasoned with garam masala or some spicy curry of your choice. Or cut the chicken content in half and add the cauliflower.

    Sounds good as is though.

      • Tofu would probably work as well. In that case I would probably cut firm tofu into smallish cubes and marinade it a little, then pan fry to crispy on the surface. Not sure what to marinade in. olive oil, little chili oil and little cumin maybe. portabella mushroom, sliced kind of thickly, marinated and pan fried would be good too. My vegetarian knowledge isn’t that great either. Kind of want to add bacon!


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