Description
A quick and flexible weeknight dinner featuring seasoned chicken and melty cheese in crispy tortillas, perfect for both kids and adults.
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
- In a bowl, toss the shredded chicken with the chili powder, cumin, garlic powder, and a pinch of salt and pepper.
- Dice the bell pepper and red onion into small, even pieces.
- Lay a tortilla flat and sprinkle half of the Mexican cheese blend on one half.
- Add a layer of the seasoned chicken, scatter the diced vegetables, sprinkle the Monterey Jack, and finish with the remaining Mexican cheese.
- Fold the empty half of the tortilla over the filling to create a half-moon.
- Heat the olive oil or butter in a skillet over medium heat and cook the folded quesadilla for 3–4 minutes per side until golden brown and the cheese is melted.
- Transfer the cooked quesadilla to a cutting board and let it rest for 2–3 minutes before slicing.
- Use a sharp knife or pizza cutter to slice into triangular wedges and serve hot with garnishes and dips.
Notes
For a vegetarian option, substitute the chicken with cooked mushrooms, tofu, tempeh, or seasoned lentils. These quesadillas can be frozen for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mexican