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Quesadilla with Chicken and Peppers Recipe

Mexican · Main course · 25 min total

A quick and satisfying Mexican-inspired meal with seasoned chicken, bell peppers, and melted cheese in a crispy tortilla.

Ingredients

• 2 large flour tortillas (10-inch)
• 1 cup cooked chicken, shredded or diced
• 1/2 cup bell peppers (mixed colors), thinly sliced
• 1/4 cup onion, thinly sliced
• 1 cup shredded Monterey Jack or cheddar cheese
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• Salt and pepper to taste
• Optional: sour cream and salsa for serving

Instructions

1. In a small bowl, toss the cooked chicken with chili powder, cumin, salt, and pepper.
2. Heat 1/2 tablespoon olive oil in a skillet over medium-high heat. Add bell peppers and onion; cook until softened, about 3-4 minutes. Remove from skillet.
3. Wipe the skillet clean and reduce heat to medium. Place one tortilla in the skillet. Sprinkle half the cheese evenly over the tortilla, then top with half the chicken and half the pepper-onion mixture. Sprinkle remaining cheese on top.
4. Cook until the bottom is golden and cheese starts to melt, about 2-3 minutes. Fold the tortilla in half and press gently. Flip and cook the other side until golden and cheese is fully melted, about 1-2 minutes more.
5. Repeat with the second tortilla and remaining ingredients.
6. Cut each quesadilla into wedges and serve with sour cream and salsa if desired.

Tips

• Use pre-cooked rotisserie chicken for convenience.
• To make it spicier, add a sliced jalapeño with the peppers.
• Quesadillas can be baked at 400°F for 10 minutes instead of pan-frying.
• Store leftover quesadillas in the fridge for up to 2 days; reheat in a skillet or oven.

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