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–+ servings
250ml Serrano Pepper Infused Olive Oil Blend – fiery flavor infusion
Garden Infuzions

Spicy Chicken Quesadillas Featuring Serrano Olive Oil Blend

Crispy tortillas, juicy chicken, melted cheese, and a bright serrano kick make these quesadillas a fast, flavor-packed dinner that feels extra special without extra fuss.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizers, Dinner, Lunch
Cuisine: American Classics, Fusion Cuisine, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 pounds boneless skinless chicken breasts cut into small bite-size pieces
  • 2 tablespoons Serrano Pepper Infused Olive Oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 medium yellow onion thinly sliced
  • 1 medium red bell pepper thinly sliced
  • 8 large flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh cilantro
  • 1 lime cut into wedges
  • Salsa for serving
  • Sour cream for serving

Equipment

  • 1 Large skillet For cooking the chicken and vegetables
  • 1 clean skillet For crisping the quesadillas
  • 1 Cutting board For resting and slicing
  • 1 Chef’s knife For prepping the chicken and vegetables
  • 1 Spatula For flipping the quesadillas

Method
 

Instructions
  1. Season the chicken with salt, black pepper, cumin, garlic powder, and smoked paprika.
  2. Heat 1 tablespoon of the Serrano Pepper Infused Olive Oil in a large skillet over medium-high heat.
  3. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 6 to 8 minutes. Transfer to a plate.
  4. Add the remaining 1 tablespoon Serrano Pepper Infused Olive Oil to the skillet.
  5. Add the onion and bell pepper and cook until softened and lightly browned, about 4 to 5 minutes.
  6. Return the chicken to the skillet and toss with the vegetables. Stir in the cilantro and remove from the heat.
  7. Lay out 4 tortillas and divide the cheese, chicken filling, and remaining cheese evenly among them. Top with the remaining tortillas.
  8. Heat a clean skillet over medium heat. Cook each quesadilla until the first side is golden, about 2 to 3 minutes, then flip and cook until the second side is crisp and the cheese is melted.
  9. Transfer to a cutting board, let rest for 1 minute, then slice into wedges and serve with lime, salsa, and sour cream.

Notes

For the best texture, shred the cheese yourself if you can; it melts more smoothly than pre-shredded cheese. Keep the skillet at medium heat so the tortillas crisp without scorching before the cheese melts. If the filling seems too loose, let it cool for a few minutes before assembling. The serrano oil adds a bright pepper note, so taste the filling before adding extra salt.

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