Our Recipes

Chicken and Pepper Quesadillas

  • Yield: 4 Servings
  • Prep Time:15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes


  • 4 Frescados Chimichanga Style Tortillas
  • 2 tbsp canola oil, divided
  • 12 oz boneless skinless chicken breasts, sliced
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 1 tsp each chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp each salt and pepper
  • 2 tbsp finely chopped fresh cilantro
  • 1 tbsp lime juice
  • 1 1/3 cups shredded Mexican cheese blend


  1. Heat half of the oil in large skillet set over medium-high heat. Cook chicken, onion, red pepper, chili powder, cumin, salt and pepper for 5 to 7 minutes or until chicken is cooked through. Stir in cilantro and lime juice. Remove from heat.
  1. Sprinkle cheese over one half of each tortilla; top with chicken filling. Fold tortilla over to enclose filling.
  1. In separate large skillet set over medium heat, cook quesadillas in batches, turning once, for 3 to 5 minutes or until golden brown and cheese melts. Cut each quesadilla into 3 wedges.


  • Serve with lime wedges, salsa, guacamole and/or sour cream.
  • Use a medley of assorted peppers for a colorful presentation.