Description
A simple yet satisfying chicken quesadilla that transforms everyday ingredients into a flavorful meal for the whole family.
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
- Salt and pepper, to taste
Instructions
- In a mixing bowl, combine shredded chicken with chili powder, cumin, garlic powder, salt, and pepper. Mix until the chicken is evenly coated.
- Dice the bell pepper and red onion into small, uniform pieces.
- Lay one flour tortilla flat on a clean surface and sprinkle half of the Mexican cheese blend over one half of the tortilla.
- Layer on the seasoned shredded chicken followed by the diced vegetables. Add the Monterey Jack cheese on top, then sprinkle the remaining Mexican cheese blend.
- Carefully fold the tortilla over to form a half-moon shape.
- Heat olive oil or butter in a skillet over medium heat. Place the quesadilla in the skillet and cook for approximately 3-4 minutes per side until golden brown, and the cheese melts.
- Remove the quesadilla from the skillet and let it rest for 2-3 minutes before slicing.
Notes
Feel free to customize your quesadilla with different proteins or vegetables. Experiment with various cheeses for unique flavors.
