Chicken and Bell Pepper Quesadillas

Chicken, bell pepper, and Monterey Jack quesadillas with Black Cherry Acapulco Gold sauce.

Savory • Smoky • Cheesy • Tangy

Crispy quesadillas stuffed with Black Cherry Acapulco Gold-glazed chicken, melted Monterey Jack and cheddar cheese, sweet peppers, and onions. Rich, smoky, sweet, and perfectly balanced with fresh lime and optional cilantro.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 30–35 minutes

INGREDIENTS

BCAG Chicken

  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • Salt and pepper, to taste
  • 1 tbsp olive oil
  • ⅓ cup Black Cherry Acapulco Gold Sauce (BCAG)

Quesadillas

  • 8 medium flour tortillas
    or gluten-free tortillas if preferred
  • 2 cups shredded cheese
    cheddar and Monterey Jack blend recommended
  • 1 small red bell pepper, thinly sliced
  • ½ red onion, thinly sliced
  • ½ cup fresh cilantro, roughly chopped (optional)
  • Lime wedges, for serving

Additional

  • Cooking spray or additional olive oil, for the skillet

PREPARATION

Sauté the Chicken

Season sliced chicken with salt and pepper.

Heat olive oil in a large skillet over medium-high heat.

Cook chicken for approximately 4–5 minutes until lightly browned.

Add Black Cherry Acapulco Gold Sauce and stir to coat evenly.

Continue cooking for 2–3 minutes until chicken is fully cooked and lightly glazed.

Remove from skillet and set aside.

Assemble the Quesadillas

Heat a lightly oiled skillet over medium heat.

Place one tortilla into the skillet.

On one half of the tortilla, layer:

  • Approximately ¼ cup shredded cheese
  • BCAG-glazed chicken
  • Red bell pepper slices
  • Red onion
  • Fresh cilantro if desired

Top with an additional ¼ cup shredded cheese.

Fold tortilla in half over the filling.

Cook the Quesadillas

Cook for approximately 2–3 minutes per side until:

  • Tortilla is golden brown and crisp
  • Cheese is fully melted

Press gently with a spatula while cooking for even browning.

Transfer to a cutting board and slice into wedges.

Repeat

Repeat process with remaining tortillas and filling ingredients.

SERVE

Serve warm with fresh lime wedges.

Optional: garnish with additional cilantro or extra Black Cherry Acapulco Gold Sauce.

 

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