Midnight Cheesy Quesadilla Supreme
The ultimate late night food craving buster with three melty cheeses, seasoned chicken, and crispy peppers all wrapped in a golden tortilla at 485 calories per serving.
10m
2
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Ingredients
- 4 large flour tortillas
- 2 cups cooked chicken breast, shredded
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 1/4 cup cream cheese, softened
- 1/2 red bell pepper, diced small
- 1/4 cup red onion, finely diced
- 2 jalapeño peppers, seeded and minced
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 2 tablespoons vegetable oil
- Sour cream for serving
- Salsa for serving
Instructions
- 1
Prepare Filling
In a medium bowl, mix the shredded chicken with cumin, garlic powder, and smoked paprika. In another bowl, combine the softened cream cheese with the shredded cheddar and Monterey Jack until well blended.
- 2
Sauté Vegetables
Heat 1 tablespoon oil in a large skillet over medium heat. Add diced bell pepper, onion, and jalapeños. Cook for 3-4 minutes until softened and fragrant. Remove from heat and let cool slightly.
- 3
Assemble Quesadillas
Spread half the cheese mixture on 2 tortillas. Top with seasoned chicken, sautéed vegetables, then remaining cheese mixture. Place second tortillas on top and press gently to seal edges.
- 4
Cook First Quesadilla
Heat remaining oil in the same large skillet over medium heat. Carefully place one quesadilla in the pan and cook for 3-4 minutes until golden brown and crispy on the bottom.
- 5
Flip and Finish
Using a large spatula, carefully flip the quesadilla and cook another 2-3 minutes until the second side is golden and cheese is fully melted. Repeat with second quesadilla.
- 6
Slice and Serve
Transfer cooked quesadillas to a cutting board and let rest for 2 minutes. Cut each into 4 wedges using a pizza cutter or sharp knife. Serve immediately with sour cream and salsa on the side.
Chef's Tips
For extra crispiness, brush the outside of tortillas with a little oil before cooking. Use a cast iron skillet if available for even heating. Leftover rotisserie chicken works perfectly for this late night recipe.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this midnight cheesy quesadilla supreme
How long does it take to make Midnight Cheesy Quesadilla Supreme?
This recipe takes 25 minutes total time, including 10 minutes prep time and 15 minutes cooking time.
How many servings does this Midnight Cheesy Quesadilla Supreme recipe make?
This recipe yields 2 servings.
What is the difficulty level of this Midnight Cheesy Quesadilla Supreme recipe?
This recipe is rated as Easy difficulty level, making it perfect for beginners.
Can I make substitutions in this Midnight Cheesy Quesadilla Supreme recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this midnight cheesy quesadilla supreme ahead of time?
Yes! You can prepare this midnight cheesy quesadilla supreme up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover midnight cheesy quesadilla supreme?
Store leftover midnight cheesy quesadilla supreme covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with midnight cheesy quesadilla supreme?
This midnight cheesy quesadilla supreme pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze midnight cheesy quesadilla supreme?
Yes, this midnight cheesy quesadilla supreme freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.