Ingredients
Scale
- 2 cups cooked chicken, shredded (300 g)
- 1 cup shredded cheese (e.g., cheddar or Monterey Jack) (120 g)
- 4 large flour tortillas
- 1 tablespoon olive oil (15 ml)
- 1/2 cup diced bell peppers (75 g)
- 1/2 cup diced onion (75 g)
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon garlic powder (2 g)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced bell peppers and onion, and sauté until softened.
- Add shredded chicken, cumin, garlic powder, salt, and pepper. Mix well and heat through.
- On a clean surface, lay out a tortilla and sprinkle half with cheese, add the chicken mixture on top, then sprinkle more cheese over it before folding the tortilla.
- Wipe the skillet clean and return to medium heat. Cook the quesadilla for 2-3 minutes on each side until golden and crispy. Repeat with remaining tortillas.
- Slice and serve immediately with your favorite toppings like salsa or sour cream.
Notes
- For a spicier kick, add diced jalapeños to the chicken mixture.
- These quesadillas can be made in advance and reheated in the oven for a quick meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: easy chicken quesadilla, quick dinner recipe, crispy tortillas