Cheesy Quesadilla Wedges with Chicken and Bell Peppers

Golden, crispy corn tortillas packed with melted cheddar, tender chicken, and sweet sautéed red bell peppers. These quesadilla wedges are simple, satisfying, and gentle on sensitive stomachs. Cut into kid-friendly triangles and served with a cool dollop of Greek yogurt or lactose-free sour cream for dipping. Perfect for a quick dinner or lunch that feels like a treat but stays in your safe zone.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
20 minutes
Total time
30 minutes

Ingredients

  • 8 small (6-inch) corn tortillas (certified gluten-free if needed)
  • 12 oz boneless, skinless chicken breast, cooked and sliced into thin strips (rotisserie chicken works great)
  • 1 large red bell pepper, cored, seeded, and sliced into thin strips
  • 1½ cups shredded cheddar cheese (about 6 oz)
  • 2 tbsp olive oil (divided)
  • ¼ tsp salt
  • ⅛ tsp black pepper, freshly ground
  • ½ cup plain Greek yogurt or lactose-free sour cream (for serving)

Instructions

  1. Slice 1 large red bell pepper into thin strips, removing the core and seeds.
  2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the red bell pepper strips, ¼ tsp salt, and ⅛ tsp black pepper. Sauté, stirring occasionally, until the peppers are soft and lightly caramelized, about 6 minutes. Transfer to a bowl and set aside.
  3. While the peppers cook, slice 12 oz cooked chicken breast into thin strips.
  4. Wipe out the skillet and return it to medium heat. Lay out 4 corn tortillas on your work surface. Divide ¾ cup shredded cheddar cheese evenly among them, sprinkling it over one half of each tortilla.
  5. Top the cheese with the sliced chicken strips and sautéed red bell pepper, dividing them evenly. Sprinkle the remaining ¾ cup shredded cheddar cheese over the chicken and peppers, then fold each tortilla in half to make a half-moon.
  6. Add ½ tbsp olive oil to the skillet. Place 2 folded quesadillas in the pan and cook until the bottom is golden and crispy, about 3 minutes. Flip carefully and cook the other side until golden and the cheese is fully melted, another 2 to 3 minutes. Transfer to a cutting board.
  7. Add the remaining ½ tbsp olive oil to the skillet and repeat with the remaining 2 quesadillas.
  8. Let the quesadillas rest for 1 minute, then cut each into 3 wedges using a sharp knife. Serve warm with ½ cup plain Greek yogurt or lactose-free sour cream on the side for dipping.