I haven’t met a person in my life that doesn’t have a weakness for Mexican food. Whether it’s the entirety of the cuisine in general or one dish in particular, I feel like Mexican food is just universally loved. One of the most popular dishes that has transcended Mexican restaurant menus and found it’s way onto menu’s of all types of cuisines is quesadillas.
Just like fish tacos, quesadillas are a dish that can be made so many different ways, with so many different ingredients.
Quesadillas are fun, easy, and can be made to please even the pickiest palette’s and I was so excited to deconstruct them! I was constantly debating whether or not to throw in fun and different veggies, but for this round I decided to keep it classic.
Just like with the Deconstructed Chicken Gyro Bowls and the Deconstructed Spaghetti & Meatball Bowls, breaking down the ingredients in quesadillas forced me to pay attention to each and every ingredient I was adding, instead of the ingredients being hidden inside two fried tortilla shells.
Because I forced these ingredients outside of their shell and into a bowl I found that I used less cheese and more veggies. And sautéing the veggies eliminated the grease that sometimes comes when you order a quesadilla.
With so many fun options, what are you favorite ingredients to put in quesadillas?
Serves 1 bowl
10 minPrep Time
25 minCook Time
35 minTotal Time
- 2 large chicken breasts
- 1 tsp. olive oil + 1 tsp. olive oil, divided
- 1/2 packet taco seasoning
- 1/2 tbsp. salt + 1/2 tbsp. salt
- 1/2 tbsp. pepper + 1/2 tbsp. pepper
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium sweet onion, sliced
- 1/2 c. shredded Monterrey jack cheese
- Preheat the broiler on your oven to high.
- In a medium saute pan heat 1 tsp. of olive oil over medium high heat.
- Season the chicken breasts with salt, pepper and taco seasoning, and cook for 10-15 minutes, or until the chicken is cooked through. Cube or shred the chicken and set aside.
- In a large saute pan heat the remaining 1 tsp. of olive oil over medium high heat and add in the green bell pepper, red bell pepper and onion.
- Season the veggies with the remaining half of salt and pepper and saute for 10 minutes.
- Divide the veggies and chicken between two bowls.
- Sprinkle half of the cheese on each bowl and place each bowl on a baking sheet. Broil for 2-3 minutes, or until the cheese is melted.
- Remove from oven (be careful, the bowls will be hot!) and top with salsa, sour cream, pico, guacamole, or any other preferred topping. Enjoy!
The nutritional value does not include salsa, sour cream, pico, guacamole, or any other topping you put on top of the melted cheese.