Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 4 large flour tortillas (burrito size)
- 2 cups Mexican blend cheese, shredded
- 1 bell pepper, finely diced
- 1/2 small red onion, finely diced
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil or butter
- Optional: Fresh cilantro, sour cream, and salsa for serving
Instructions
- Start by preparing your fillings to ensure a smooth cooking process. In a medium mixing bowl, combine the shredded chicken with the taco seasoning and a splash of water or lime juice to keep it moist. Toss everything together until the chicken is evenly coated. Dice your bell peppers and onions into small, uniform pieces so they cook quickly and distribute evenly inside the quesadilla.
- Place a large non-stick skillet or griddle over medium heat and add a small amount of butter or oil. Lay one tortilla flat in the pan. Sprinkle a generous layer of cheese over the entire surface. Distribute a quarter of the chicken mixture and the diced vegetables over one half of the tortilla. Once the cheese begins to melt, fold the empty half over the filling to create a half-moon shape. Press down gently with a spatula. Cook for 2-3 minutes per side until the tortilla turns golden brown and crispy, and the cheese is fully melted. Repeat this process for the remaining tortillas.
- Transfer the hot quesadillas to a cutting board and let them rest for one minute. This allows the cheese to set slightly, making them easier to slice. Use a pizza cutter or a sharp knife to cut each half-moon into three triangular wedges. Arrange the wedges on a platter and serve immediately with bowls of cold sour cream, zesty salsa, or fresh guacamole on the side.
- Cook Time: 25 minutes