Description
Indulge in crispy, gooey Chicken Quesadillas filled with melted cheese, tender chicken, and colorful vegetables, perfect for any meal.
Ingredients
Scale
- 6 Tbsp. vegetable oil, divided
- 2 bell peppers, thinly sliced
- 1/2 onion, thinly sliced
- Kosher salt, to taste
- 1 lb. boneless skinless chicken breasts, sliced into strips
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano
- 4 medium flour tortillas
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
- 1 ripe avocado, sliced
- 2 scallions, thinly sliced
- Sour cream, for serving
Instructions
- In a large skillet over medium-high heat, heat 1 tbsp. vegetable oil. Add bell peppers and onion, seasoning with Kosher salt. Sauté for about 5 minutes until soft.
- In the same skillet, add another tbsp. of oil, then add chicken strips. Season with chili powder, cumin, oregano, and additional salt. Cook until golden and cooked through, about 8 minutes.
- Transfer the chicken to a plate and wipe out the skillet. Heat another tbsp. of oil in the skillet.
- Place one tortilla in the pan, layer cheese, chicken mixture, cooked bell pepper and onion, avocado, and scallions on one half of the tortilla. Fold the tortilla and cook until golden brown, about 3 minutes per side.
- Repeat for remaining tortillas and fill. Slice into wedges and serve immediately with sour cream.
Notes
To lighten up, try whole wheat tortillas and low-fat cheese. You can also use beans or tofu instead of chicken for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg