Ingredients
Method
Preparation
- Mix the shredded chicken with chili powder, cumin, garlic powder, salt, and pepper until evenly coated.
- Dice the bell pepper and red onion into small, uniform pieces about ΒΌ-inch in size.
Assembly
- Lay a tortilla flat and add half of the Mexican cheese blend to one half of the surface.
- On top of that, add the seasoned chicken, diced vegetables, Monterey Jack cheese, and then sprinkle the remaining Mexican cheese.
- Fold the tortilla over to create a half-moon shape.
Cooking
- Heat olive oil or butter in a large skillet over medium heat.
- Cook each quesadilla for 3-4 minutes on each side until golden brown and the cheese is melted.
Serving
- Let the quesadilla rest for 2-3 minutes before cutting into triangular wedges.
- Serve hot with fresh cilantro, sour cream, guacamole, and salsa for dipping.
Notes
Leftover quesadillas can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in a skillet for best results.
