Directions
- 1Slice the chicken into strips, and chop the onion, red bell pepper, and tomato into small pieces.
- 2Heat a pan over medium-high heat and add olive oil.
- 3Cook the chicken for 4 minutes, season with salt and pepper, then stir for another 2 minutes until fully cooked.
- 4Remove from heat and set aside.
- 5Place a flour tortilla on the hot pan or griddle without oil. Heat each side for about 2 minutes.
- 6Evenly sprinkle shredded cheddar and monterey jack cheese onto the tortilla, then add the cooked chicken mixture on one half.
- 7Fold the tortilla in half to form a semi-circle.
- 8Cook for 1 minute until golden brown and the cheese melts, then flip it over with a spatula.
- 9Once all quesadillas are ready, allow them to cool for a minute or two before slicing into halves or quarters.
- 10Serve the chicken quesadillas with salsa, guacamole, and sour cream.
Ingredients
- 4 medium whole flour tortillas
- 8 tbsp shredded cheddar cheese
- 8 tbsp shredded monterey jack cheese
- 1 small chopped chicken breast
- 1 small diced onion
- 1 small diced red bell pepper
- 1 small diced tomato
- 0.25 tsp salt
- 0.25 tsp pepper
- 1 tbsp cooking oil
Equipment
knifeforkcast iron skilletwooden spatula
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