Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 large flour tortillas
- 1 cup sliced bell peppers (red and yellow)
- 1 medium onion, sliced
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Cook the chicken: Heat 1 tbsp of olive oil in a skillet over medium-high heat. Season chicken with cumin, paprika, salt, and pepper. Cook until the internal temperature reaches 165°F (75°C), about 6 minutes per side. Remove from skillet, let cool, and shred.
- Sauté veggies: In the same skillet, add remaining olive oil and sauté sliced bell peppers and onions until soft, about 5 minutes.
- Assemble quesadillas: On half of each tortilla, sprinkle cheese generously. Layer on shredded chicken and sautéed veggies; fold tortilla over.
- Cook quesadillas: Clean the skillet if desired, then cook each quesadilla over medium heat until golden brown and crispy—about 3 minutes per side.
- Slice & serve: Cool slightly before slicing into wedges. Serve with salsa or guacamole.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla (200g)
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg