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A golden brown chicken quesadilla sliced into wedges with melted cheese and peppers

Irresistible Chicken Quesadilla

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 550 kcal

Ingredients
  

  • 2 cups cooked shredded chicken breast
  • 4 large flour tortillas
  • 2 cups shredded Mexican cheese blend
  • 1 medium red bell pepper, diced
  • 1 small yellow onion, diced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sal t
  • 2 tablespoons unsalted butter
  • 1/4 cup fresh cilantro, chopped
  • Salsa and sour cream for serving

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, sautéing for 5-7 minutes until softened.
  • Incorporate shredded chicken, chili powder, cumin, garlic powder, and salt into the skillet. Stir for 3 minutes until chicken is well-coated and heated through, then transfer mixture to a bowl.
  • Wipe the skillet clean and return to medium heat, melting 1/2 tablespoon of butter.
  • Place one flour tortilla in the skillet. Sprinkle 1/4 cup of cheese over one half of the tortilla.
  • Distribute 1/4 of the chicken and vegetable mixture over the cheese, then top with an additional 1/4 cup of cheese and a sprinkle of cilantro.
  • Fold the tortilla in half and cook for 2 to 3 minutes per side until the tortilla is golden brown and the internal cheese is fully melted.
  • Repeat the assembly and cooking process for the remaining tortillas.
  • Allow quesadillas to rest for 2 minutes before slicing into wedges. Serve warm with salsa and sour cream.