Description
Quick and delicious chicken quesadillas that are crispy on the outside and gooey on the inside, perfect for weeknight dinners.
Ingredients
- 4 large flour tortillas (10 inch)
- 2 cups cooked chicken breast, shredded
- 1 1/2 cups Mexican cheese blend, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 1 medium bell pepper, diced
- 1/2 medium red onion, finely diced
- 2 tablespoons olive oil or butter
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- to taste salt and pepper
Instructions
- Mix shredded chicken with chili powder, cumin, garlic powder, salt, and pepper until evenly coated.
- Dice bell pepper and red onion into small uniform pieces.
- Lay tortilla flat and add half of the Mexican cheese blend to one half. Top with seasoned chicken, diced vegetables, Monterey Jack cheese, and remaining Mexican cheese. Fold tortilla over.
- Heat oil in a large skillet over medium heat. Cook quesadilla 3 to 4 minutes per side until golden brown and cheese is melted.
- Let quesadillas rest for 2 to 3 minutes before cutting.
- Cut into triangular wedges and serve immediately while the cheese is gooey and hot, garnished with fresh cilantro.
Notes
For a vegetarian option, substitute chicken with pork, steak, or smoked tofu. Add more veggies for a healthier twist.