Cheesy Chicken Quesadillas

Name: Cheesy Chicken Quesadillas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 2 cups cooked shredded chicken (rotisserie works well); 1 tbsp oil, plus more for the pan; 1 small onion, thinly sliced; 1 bell pepper, thinly sliced; 1 tsp chili powder; 1/2 tsp ground cumin; 1/2 tsp garlic powder; 1/2 tsp salt; 2 tbsp water or salsa; 4 large (10-inch) flour tortillas; 3 cups shredded Monterey Jack or a Mexican cheese blend; 2 tbsp chopped cilantro; salsa, sour cream and guacamole, to serve

Crisp flour tortillas filled with seasoned shredded chicken, peppers, onion and plenty of melted Monterey Jack. Cut into wedges and serve with salsa, sour cream and guacamole.

Prep10 min

Cook20 min

Total30 min

Serves4

What you'll need

12-inch nonstick skilletFor eggs, rice and quick sautés

Amazon

8-inch chef's knifeFor all the chopping

Amazon

Mixing bowl setFor mixing and marinating

Amazon Walmart

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Ingredients

2 cups cooked shredded chicken (rotisserie works well)

1 tbsp oil, plus more for the pan

1 small onion, thinly sliced

1 bell pepper, thinly sliced

1 tsp chili powder

1/2 tsp ground cumin

1/2 tsp garlic powder

1/2 tsp salt

2 tbsp water or salsa

4 large (10-inch) flour tortillas

3 cups shredded Monterey Jack or a Mexican cheese blend

2 tbsp chopped cilantro

salsa, sour cream and guacamole, to serve

Steps

Heat the oil in a large nonstick skillet over medium-high heat. Cook the onion and pepper until soft and browned at the edges, 5 to 6 minutes.

Add the chicken, chili powder, cumin, garlic powder, salt and water and stir until hot and coated, 2 minutes. Move to a bowl and wipe out the pan.

Lay out the tortillas. Sprinkle half of each with cheese, top with the chicken mixture and cilantro, then a little more cheese. Fold over and press gently.

Heat the skillet over medium heat with a light film of oil. Cook the quesadillas one or two at a time, 2 to 3 minutes per side, until golden and crisp and the cheese has melted.

Rest 1 minute, cut into wedges and serve with salsa, sour cream and guacamole.

TipKeep the heat at medium; too hot and the tortilla scorches before the cheese inside melts.