Ingredients
Equipment
Method
Preparation Steps
- In a bowl, mix the shredded chicken with chili powder, cumin, garlic powder, salt, and pepper. Ensure everything is evenly coated for consistent flavor throughout your quesadilla.
- Dice the bell pepper and onion into small, uniform pieces to ensure they cook evenly and provide that delightful crunch.
- On a flat tortilla, sprinkle half of the Mexican cheese blend on one half. Layer on the seasoned chicken and veggies, then top with Monterey Jack cheese before folding the tortilla over.
- In a skillet, heat the olive oil or butter over medium heat. Carefully place the quesadilla in the skillet and cook for 3-4 minutes on each side, or until golden brown and the cheese is melted.
- Let the quesadilla rest for 2-3 minutes, then slice it into wedges to serve.
Nutrition
Notes
Serve with fresh guacamole, salsa, and sour cream for an extra burst of flavor.
