Quick Chicken and Veggie Quesadillas
These quick and easy quesadillas are perfect for a satisfying lunch. Packed with seasoned chicken, colorful bell peppers, and melted cheese, they come together in minutes.
Ingredients
- •1 tablespoon olive oil
- •1 cup cooked chicken, shredded or diced
- •1/2 cup bell pepper (any color), finely diced
- •1/4 cup red onion, finely diced
- •1/2 teaspoon chili powder
- •1/4 teaspoon ground cumin
- •Salt and black pepper to taste
- •4 small (6-inch) flour tortillas
- •1 cup shredded Monterey Jack or cheddar cheese
- •Optional: salsa, sour cream, or guacamole for serving
Dietary Info
Instructions
- 1
Heat olive oil in a medium non-stick skillet over medium heat.
- 2
Add the diced bell pepper and red onion to the skillet and cook for 3-4 minutes, until slightly softened.
- 3
Stir in the cooked chicken, chili powder, cumin, salt, and pepper. Cook for another 2-3 minutes, stirring occasionally, until the chicken is heated through and flavors are combined.
- 4
Place two tortillas in the skillet (or cook one at a time if your skillet is small). Sprinkle half of the cheese over each tortilla, then spoon half of the chicken and veggie mixture onto one side of each tortilla. Fold the other side of the tortilla over to create a half-moon shape.
- 5
Cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted and bubbly. Repeat with the remaining tortillas and filling. Slice each quesadilla in half and serve immediately with your favorite toppings.
- 6
Serve hot with salsa, sour cream, or guacamole if desired.
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