If you’ve been following our Instagram, you’ve seen pictures of our garden. This year, it’s doing so well. I’m kind of shocked. We’ve had gardens in the past, but they haven’t done nearly as well as this year. So every time I pull something from the garden, I want to make sure the ingredient really shines. When I picked three sweet peppers from the garden, I knew I had to use them for Spicy Chicken Quesadillas.

Now, if you’re thinking the peppers don’t shine in a recipe that doesn’t even name them, you’re wrong. The peppers are definitely the star of the dish.

You don’t have to use home grown peppers for this recipe, if your garden isn’t doing as well as ours. You can buy them at the store. Just make sure you are grabbing sweet peppers. Green sweet peppers are actually really sweet and packed with flavor, as opposed to green bell peppers which are pretty dull.

If you can’t find sweet peppers and can only find bell peppers, grab yellow or orange ones instead of green or red. The brighter ones have ripened longer and will have more natural sweetness than ones picked earlier.

Quesadillas are such a fun recipe because the fillings can be changed up so easily. If you’re looking for more ideas, our list of Easy Quesadilla Recipes is sure to inspire you.

Spicy Chicken Quesadillas

Affiliate links are included in this post and Drugstore Divas may make a small commission if you use them.

What You’ll Need:

• 5 chicken breast tenderloins
• 3 sweet peppers
• 1 large onion
• 2 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon chipotle sea salt
• 6 tortillas
• 4oz. shredded triple pepper cheese

What You’ll Do:

Heat the oil in a pan.

Dice the onions and add them to the pan. Cook about five minutes until the onions start to get translucent.

While that’s cooking, dice your peppers. Add them to the pan with the onions. Cook about ten minutes until the peppers start to soften and the onions begin to caramelize. Add in half the garlic powder, plus all of the seasoning and sea salt and cook another two minutes.

While that’s cooking, shred your chicken. Add it to the pan with the rest of the garlic powder and cook until the chicken is cooked through, about five or so minutes.

Put the mixture aside and wipe the pan.

Turn the burner on medium-high and put down one tortilla. Add some of the cheese, then one-third of the chicken mixture, then a little more cheese (to act as a glue).

Put a second tortilla on top, then top it with a lid. Let it cook about two minutes until the bottom tortilla starts to crisp. Flip, replace the lid, and cook another two minutes on the other side.

Remove from the heat and cut it into six pieces.

Continue to make two more quesadillas.