Ingredients
Equipment
Method
- Mix shredded chicken with chili powder, cumin, garlic powder, salt, and pepper until evenly coated.
- Dice bell pepper and red onion into small, uniform pieces about ¼-inch in size.
- Lay tortilla flat and add half of the Mexican cheese blend to one half of the surface. Top with seasoned chicken, diced vegetables, Monterey Jack cheese, then remaining Mexican cheese. Fold tortilla over to create half-moon shape.
- Heat oil in large skillet over medium heat. Cook quesadilla 3-4 minutes per side until golden brown and cheese is completely melted.
- Let quesadillas rest for 2-3 minutes before cutting. This allows the cheese to set slightly.
- Cut into triangular wedges using a sharp knife or pizza cutter. Serve immediately with fresh cilantro, sour cream, guacamole, and salsa.
Notes
Feel free to use any leftover cooked chicken you have. Serve with your favorite salsas for added flavor.
