Chicken and Pepper Quesadillas with Fresh Tomato Salsa
Quick, melty, and hockey-night reliable, quesadillas slid into Canadian kitchens on the strength of leftovers and greenhouse produce—rotisserie chicken, peppers and mozzarella. Sizzled in a skillet and served with salsa, guac, and sour cream, they’re a cross-border classic that feels right at home here.
Prep Time: 15 minutes
Total Time: 25 minutes
Serves: 4–6
Ingredients
For the quesadillas
1–2 tbsp canola or olive oil
1 onion, finely chopped
2 bell peppers (any colour), chopped
1–2 jalapeños, finely chopped (seeded for mild)
2 cups cooked shredded chicken (or small cubes)
Salt and black pepper, to taste
8 medium flour tortillas (20 cm/8-inch) or corn tortillas
2 cups shredded mozzarella (about 200 g)
To serve: extra salsa (below), guacamole, sour cream, lime wedges
For the fresh tomato salsa (about 1½ cups)
4 medium ripe tomatoes, finely chopped (about 500 g / 1 lb)
1–2 tbsp olive oil
½ tsp fine salt, or to taste
Method
Make the salsa: Finely chop the tomatoes and place in a bowl (for quesadillas, seed or briefly drain to reduce moisture). Stir in olive oil and salt. Taste and adjust. Let stand 5–10 minutes to lightly macerate.
Cook the vegetables: Heat 1 tbsp oil in a large skillet over medium heat. Sauté the onion 2–3 minutes until softened. Add peppers and jalapeños; cook 4–5 minutes until tender-crisp. Season with salt and pepper. Stir in the chicken to warm through, then transfer the mixture to a bowl.
Assemble: Wipe out the skillet and return to medium heat with a light film of oil. Lay down one tortilla and sprinkle a thin layer of mozzarella over half (or the whole tortilla if topping with a second). Spoon on some chicken-pepper mixture and 2–3 tbsp fresh tomato salsa. Add a little more mozzarella on top.
Cook: Fold the tortilla over (or top with a second tortilla). Cook 2–3 minutes per side until golden and the cheese is melted, adjusting heat so it browns without scorching. Repeat with remaining tortillas and filling, adding oil as needed.
Serve: Cut into wedges. Serve hot with the remaining salsa, guacamole, sour cream, and lime wedges. Keep cooked quesadillas warm in a low oven (95°C/200°F) while you finish the batch.
Variations
Roasted Sweet Potato & Black Bean (vegetarian) – Swap the chicken for 3 cups roasted sweet potato cubes; add 1 tsp ground cumin and a pinch of chili powder to the skillet with the peppers/onion. Fold in 1 cup black beans and a handful of corn. Use mozzarella or a mozzarella–cheddar mix. Finish with lime and cilantro.
Mushroom, Spinach & Feta (vegetarian) – Sauté 300 g sliced mushrooms in the pan after the onions soften; add 1 minced garlic clove and cook off moisture. Wilt in 2 cups baby spinach, season, then layer with mozzarella and ½ cup crumbled feta. Add a little tomato salsa inside or serve on the side.
BBQ Chicken & Red Onion – Toss the shredded chicken with ¼ cup BBQ sauce. Add thinly sliced red onion and pickled jalapeños to the filling; use cheddar or Monterey Jack. Serve with extra BBQ sauce and a quick lime–sour cream drizzle.