Description
A dependable weeknight winner that combines gooey cheese, tender seasoned chicken, and crisp tortillas, perfect 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
- 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 about ¼-inch in size.
- Lay tortilla flat and add half of the Mexican cheese blend to one half of the surface. Top with seasoned chicken, diced vegetables, Monterey Jack cheese, then remaining Mexican cheese. Fold tortilla over to create half-moon shape.
- Heat oil in a large skillet over medium heat. Cook quesadilla 3-4 minutes per side until golden brown and cheese is completely melted.
- Let quesadillas rest for 2-3 minutes before cutting into triangular wedges.
Notes
For best results, use finely diced vegetables and cook on medium heat to ensure crispiness without burning. Let rest before cutting for cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican