Description
Delicious and customizable chicken quesadillas that come together quickly, perfect for family meals or a quick snack.
Ingredients
- 4 large flour tortillas (10-inch)
- 2 cups cooked chicken breast, shredded
- 1½ cups Mexican cheese blend, shredded
- ½ cup Monterey Jack cheese, shredded
- 1 medium bell pepper, diced
- ½ medium red onion, finely diced
- 2 tablespoons olive oil or butter
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ 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 the bell pepper and red onion into small pieces about ¼-inch in size.
- Lay one tortilla flat, sprinkle half of the Mexican cheese blend on one half, then add the seasoned chicken, diced veggies, and top with Monterey Jack cheese and the remaining Mexican cheese blend. Fold the tortilla.
- Heat oil in a skillet over medium heat. Cook each quesadilla for 3-4 minutes per side until golden brown and cheese is melted.
- Let the quesadilla rest for 2-3 minutes before cutting it into wedges.
- Serve immediately with cilantro, sour cream, guacamole, and salsa.
Notes
Avoid overstuffing the quesadilla and remember to preheat the skillet for best results.