Chicken and Veggie Quesadilla
Warm tortillas filled with shredded chicken, melted cheese, and colorful sautéed bell peppers, perfect for a satisfying and quick lunch.
Ingredients
- •1 tablespoon olive oil
- •1/2 cup cooked shredded chicken
- •1/2 red bell pepper, thinly sliced
- •1/2 green bell pepper, thinly sliced
- •1/4 onion, thinly sliced
- •1/2 teaspoon chili powder
- •1/4 teaspoon cumin
- •Salt and black pepper to taste
- •4 (8-inch) flour tortillas
- •1 cup shredded Monterey Jack or cheddar cheese
Dietary Info
Instructions
- 1
Heat olive oil in a large skillet over medium heat. Add the sliced red bell pepper, green bell pepper, and onion. Sauté for 5-7 minutes, until vegetables are tender-crisp.
- 2
Stir in the cooked shredded chicken, chili powder, cumin, salt, and pepper. Cook for another 2-3 minutes, until heated through and spices are fragrant. Remove from skillet and set aside.
- 3
Wipe the skillet clean. Place one tortilla in the skillet over medium heat. Sprinkle half of the cheese evenly over the tortilla.
- 4
Spoon half of the chicken and veggie mixture over one half of the cheese-covered tortilla. Cook for 2-3 minutes, until the cheese starts to melt and the bottom of the tortilla is lightly golden.
- 5
Fold the empty half of the tortilla over the filling. Press down gently with a spatula. Cook for another 1-2 minutes per side, until golden brown and the cheese is fully melted. Remove from skillet, slice into wedges, and repeat with remaining ingredients for the second quesadilla.
- 6
Serve immediately with your favorite toppings like salsa, guacamole, or sour cream (optional).
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