Chicken Quesadilla
A delightful and easy-to-make chicken quesadilla filled with seasoned chicken, colorful bell peppers, and melted cheese, perfect for family meals or gatherings.
Ingredients
Main Ingredients
- 4 large flour tortillas (10-inch)
- 2 cups cooked chicken breast, shredded
- 1.5 cups Mexican cheese blend, shredded
- 0.5 cup Monterey Jack cheese, shredded
- 1 medium bell pepper, diced
- 0.5 medium red onion, finely diced
- 2 tablespoons olive oil or butter
- 1 teaspoon chili powder
- 0.5 teaspoon cumin
- 0.5 teaspoon garlic powder
- to taste Salt and pepper
Instructions
Preparation
- Mix the shredded chicken with chili powder, cumin, garlic powder, salt, and pepper in a bowl until evenly coated.
- Dice the bell pepper and the red onion into small, uniform pieces.
Cooking
- Take one tortilla and lay it flat on a clean surface. On one half of the tortilla, sprinkle half of the Mexican cheese blend.
- Layer with the seasoned chicken, diced bell pepper, and red onion, then top with the remaining cheese.
- Carefully fold the tortilla over to create a half-moon shape.
- Heat oil in a large skillet over medium heat and cook the quesadilla for 3-4 minutes on each side until golden brown and crispy.
- Remove the quesadilla from the skillet and let it rest for 2-3 minutes before cutting into wedges.
Notes
Serve with sour cream, guacamole, and salsa. Store leftovers in an airtight container in the fridge for up to 3-4 days.