Southwestern Chicken Quesadillas
Savor the taste of the Southwest with these zesty chicken quesadillas, filled with tender grilled chicken, colorful bell peppers, and gooey cheese wrapped in a crisp tortilla.
Prep time: 10 minutesCook time: 10 minutesServes: 4
Ingredients
2 cups cooked chicken breast, shredded
1 tbsp olive oil
1 red bell pepper, sliced thinly
1 green bell pepper, sliced thinly
1 yellow onion, sliced thinly
1 cup shredded Monterey Jack cheese
4 large flour tortillas
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
Salt to taste
Pepper to taste
Instructions
1. Preheat a large skillet over medium heat and add olive oil.
2. Add sliced onions and bell peppers, sautéing until softened, about 5 minutes.
3. Stir in shredded chicken, cumin, smoked paprika, garlic powder, salt, and pepper, cooking for another 3 minutes until heated through.
4. Remove mixture from the skillet and set aside.
5. Wipe the skillet clean and place it back on the heat; lay a tortilla in the skillet.
6. Sprinkle half of the cheese onto the tortilla, add half of the chicken and pepper mixture, then top with more cheese.
7. Place another tortilla on top and cook for 2-3 minutes until the bottom is golden brown.
8. Carefully flip the quesadilla and cook the other side until golden and the cheese is melted.
9. Remove from skillet and repeat with remaining ingredients.
10. Slice each quesadilla into wedges and serve warm.
Storage
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat quesadillas in a skillet over medium heat for 2-3 minutes on each side until warmed through and crispy.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
